William Curley, Suzue Curley

Caramelized Almond Batons

banner
Preparation info
  • Makes

    350 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Ingredients

  • 250 g (9 oz/2 cups) almond batons lightly roasted
  • 40

Method

  • Put the almond batons in a saucepan and lightly warm on the stove. At the same time, put the water and sugar in another small saucepan and cook to 118°C (244°F). Pour this syrup over the almonds (1), then set over a medium heat and cook until the almond batons crystallize and then gradually caramelize, stirring continuously. Take off the heat, then add the butter. (2) Spre