45 Advanced Decoration

Cooking sugar to thread stage in a stainless steel or round-bottomed copper pot and adding toasted nuts. Stir to evenly coat the nuts in the hot sugar. Continue stirring to trigger sugar crystallization causing the nut mixture to become whiter and drier until it appears sandy.
Cook sugar to thread stage in a stainless steel or round-bottomed copper pot and add toasted nuts, stirring to evenly coat in sugar. Continue stirring causing the sugar to crystallize, re-melt and caramelize. Add butter to the hot, caramelized nuts to help keep the nuts from sticking to each other.
Pouring hot 30 degree baume syrup over thinly sliced fruit, instead of boiling the fruits in the syrup, protects delicate fruits, such as citrus, from disintegrating. Baking in a low temperature oven dries the fruit without it coloring too much. An ideal fruit chip is thin, crisp and shiny once cooled.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
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