The art of french pastry phần 147
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lumptothepanandyou
willbeabletocontinue
theprocess.Oncethe
sugarhascrystallized
aroundthenuts,turnthe
heatbackontomedium
andwaitfor1minute,or
untilyouseesomeofthe
sugarmelt.
4 Nowstircontinuously
butslowlyovermedium
heatuntiltheendofthe
process.Donotstirtoo
fast,becausethemore
youstir,themoreyou
cooldownthemixture
andthemoreyoudisturb
thecaramelizingprocess.
Butifyoudonotstir
enough,you’llallowthe
sugarandnutstoburn.A
mediumheatwillallow
thehotsugarto
caramelizeslowlywithout
burningandatthesame
timewillbehotenoughto
roastthenuts.It’sa
balancingact:iftheheat
istoolowthenutswillnot
beroasted,butifit’stoo
hightheheatwillburnthe
sugarbeforetheheatof
thecaramelhasachance
toroastthenuts.Ifatany
pointduringtheprocess
themixturebeginsto
smoke,thismeansthat
yoursugarisstartingto
burnandyoumust
immediatelyreducethe
heattoalowersetting.
5 Oncethesugarhas
turnedintoagolden
caramel,turntheheatoff,
quicklyremove1nutwith
aspoon,setitonacutting
board—donottouch,asit
willbeveryhot!—andcut
itinhalfwithasharp
knife.Itshouldbegolden
brownallthewaythrough
thecenter.Ifthenutisstill
paleinthecenter,turnthe
heatbackonlowfor1to
2minutesandrepeatthe
test.Oncetherightcolor
hasbeenachieved—it
shouldtake4to6
minutes—turnoffthe
heat,addthecocoa
butterorclarifiedbutter
tothepan,andstirthe
caramelizednutsfor15
