The art of french pastry phần 146
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theclosestthingyoucan
useasasubstitute.(See
Step1,forinstructions.)
INGREDIENTS|
WEIGHT|
MEASURE
(APPROXIMATE)
OROUNCE
WEIGHT
Almondsor
hazelnuts,
skinned|200
grams|1cups
Vanillabean|ẳ
bean|ẳbean
Water|20grams|
1ẵtablespoons
Granulatedsugar|
50grams|ẳcup
Cocoabutter,
crumbled,or
clarifiedbutter|
3grams|1ẵ
teaspoons
METHOD1
1 Placethenutsina
microwave-safemedium
bowl.
2 Splitthevanillabean
lengthwisewithaparing
knife.Scrapeoutthe
seedsandcombinethe
seedsandpodwiththe
waterandsugarina
mediumsaucepan.Place
overmediumheat.Bring
toaboil,boilfor1minute
only,andturnoffthe
heat.Thesugarwillhave
dissolvedandyouwill
haveaclearsyrupinthe
pan.
3 Inthemeantime
microwavethenutsfor1
minute.Addthehotnuts
tothesyrup,turnoffthe
heat,andstirwiththe
rubberspatulauntilthe
liquidsyrupturnswhite
andcrystallizesaround
thenuts.Ifthenutsand
sugarlumpupassoonas
youmixthemtogetherit
meansthatthenutswere
nothotenoughand
causedthesyruptoseize
up.Stopstirringatonce,
placethelumpinthe
microwave-safebowl,and
microwaveonhighfor30
seconds.Returnthehot
