Culinary Institute of America

Caramel Macadamia Nut Torte

Preparation info
  • Makes

    1

    torte ( 6 in 15 cm )
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Macadamia Cremeux <

Method

  1. Freeze the macadamia cremeux in a 6-in/ 15-cm cake pan lined with plastic wrap until solid, 6 hours or overnight. Unmold from the pan and trim to a 5-in/13-cm circle. Keep frozen until needed.
  2. Using a pastry bag fitted with a #4 plain pastry tip, pipe the japonais batter into a 5-in/13-cm round onto a parchment-lined sheet pan.