The art of french pastry phần 148
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seconds.
6 Dumpthenutsinabig
pileontothesheetpan
linedwiththesilpat.
Immediatelyfillthe
saucepanwithwaterand
placeitinyoursink.Put
onthelatexglovesand
removethevanillabean
andsetitaside.Beingvery
carefulnottoburn
yourself,asinthe
beginningthemixtureis
extremelyhot,separate
thenutswithyourhands.
Youcanalsoseparatethe
nutsusing2spoons.Then
placethemonebyoneon
thesilpat.Thetrickisto
getthemseparated
beforethepileofnuts
coolsdownandsolidifies,
soworkquickly.Ifthepile
ofnutsdoescooland
solidifiesintoablob,place
theblobinamicrowavesafebowlandmicrowave
for30seconds,then
continuetoseparatethe
nuts.Onceallofthenuts
areseparated,letthem
cometoroom
temperature.Storeinan
airtightcontainer.
NOTE:Almondsand
hazelnutsarethebest
nutsforthismethod.
Walnutsandpecanswill
notwork;thesugarsyrup
willgetlodgedinsidethe
creasesofthenutsand
willneverhaveachance
tocaramelize.
METHOD2
1 Preheattheovento
300°F/150°C.Placethe
nutsonasheetpanlined
withasilpatorparchment
paperandbakethemfor
30minutesoruntilbrown
andtoastedalltheway
through.Removefrom
theovenandturnitoff.
2 Splitthevanillabean
lengthwisewithaparing
knife.Scrapeoutthe
seedsandcombinethe
seedsandpodwiththe
waterandsugarina
mediumsaucepan.Place
