The art of french pastry phần 149
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overmediumheat.Place
thesheetpanwiththe
nutsbackintheturnedoffoven.Theheatofthe
ovenwillkeepthenuts
niceandwarm.Letthe
syrupboiluntilithasa
pale,goldencolor,then
stirslowlywhilethesugar
continuestocook.Watch
thecolorclosely.Whenit
isgoldenbrownturnoff
theheat,addthewarm
nuts,andstirfor15
seconds.
3 Addthecocoabutter
orclarifiedbutter,stirfor
15seconds,anddumpthe
nutsinapileontothe
sheetpanlinedwiththe
silpat.Fillthepan
immediatelywithwater
andplaceitinyoursink.
Putonthelatexgloves,
removethevanillabean
andsetitaside,then
separatethenutsas
instructedinMethod1
andallowtocool.Storein
anairtightcontainer.
Allnutscanberoasted
andcaramelizedusingthis
method.
IT’SDONEWHENIT’SDONE
Thefinishedproduct
shouldbeglossyandhave
agoldenbrowncolor.
Thenutswillbeslightly
tackytothetouch
becauseofthecocoa
butter,butiftheyhave
beenproperlyroasted
theywillbeverycrunchy.
Whenyoustorethemin
thejarthey’llclump
together,butdon’tworry
—ifyoushakethejaror
givethemastirthey’ll
comeapartimmediately
andremainperfectly
crunchy.
STORAGE
Keepthenutsawayfrom
humidityinanairtight
containeratroom
temperaturetogetherwith
acoupleofpacketsof
silicagel,astrong
dessicant.Theywillstay
freshfor2weeks.Storing
themintherefrigerator
wouldbedisastrous,as
