The art of french pastry phần 717
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Macadamianutsand
almondswouldbealso
goodcandidates.Other
largenutssuchascashew
nutsorBrazilnutscould
alsowork,butI’venever
triedthem.Pistachios,
peanuts,orpinenuts
wouldbetoosmalland
wouldnotmakemuchof
adecoration.
INGREDIENTS|
WEIGHT|
MEASURE
(APPROXIMATE)
Wholehazelnuts,
skinned|8to15
|8to15
Caramel|100
grams|About½
cup
METHOD
1 Preheattheovento
300°F/150°Candroast
thewholehazelnutsona
sheetpanlinedwith
parchmentpaperfor15to
20minutes,untillightly
toastedalltheway
through.Removefrom
theheatandletthemcool
completely.
2 Makearecipeof
caramelfollowingthe
instructions.Coolfor5
secondsonlybydipping
thepanintoabowlof
waterasinstructedinthe
recipe.Setasidefor5
minutes.
3 Stickatoothpickfirmly
intothesideofeach
hazelnut.
4 Placeasilpatonyour
worksurfaceandcreatea
towerinthemiddleby
standingthebutterblocks
verticallyoneontopof
theother.Whenthe
caramelgetsslightly
pasty,holdahazelnut
toothpickbytheendand
dipinthenut.
Immediatelystickthe
toothpickhorizontallyinto
thetopofthebutter
towersothatthe
caramel-coverednutis
suspendedouttotheside
(SEEILLUSTRATION).Letthe
