Homemade French Mini Desserts, Caramel Almond Crisps, Crispy and Delicious, Fragrant Even on Screen
Valentine's Day is approaching, and still worried about choosing gifts? Why not consider making a sweet snack by yourself, which is full of love. Today, let's share a romantic dessert that can be made at home – French Caramel Almond Crisps.
This dessert consists of two parts: a rich, melt-in-your-mouth cookie base and a top of fragrant, crispy caramel almonds. Therefore, in terms of taste, it has both the richness of milk flavor and the sweetness of malt, as well as the freshness of almonds; in terms of texture, it is a combination of fluffy and crispy, with a very rich layer. In terms of the production process, although it takes two steps, the whole process can be completed in one go and will not consume too much time. Let's take a look at the specific production method below.
Crust: Butter 160g, Powdered Sugar 50g, Egg Yolks 3, Low-Protein Flour 320g
Caramel Almonds: Heavy Cream 65g, Black Sugar Powder 20g, Malt Sugar 80g, Honey 35g, Butter 50g, Almond Slices 100g
1. Soften the butter from the refrigerator, place it in a warm room to reach a temperature of 22-26 degrees when you can easily poke it with your finger. Add powdered sugar and beat with an electric beater at medium-low speed until the butter gradually becomes fluffy, the color turns white, and resembles a feather.
2. Divide the egg yolks into three parts and add them to the butter one by one, and each time the egg yolk must be completely mixed and uniform before adding it.
3. Sift in low-protein flour and mix evenly with a scraper.
4. Spread the finished dough evenly on a oiled baking sheet, make sure it's uniform in thickness, then prick it with a fork to prevent it from expanding and cracking during baking.
5. Place it in a preheated oven at 170 degrees Celsius, medium rack, bake for 18-20 minutes.
6. While the crust is baking, make the caramel almonds. First, put heavy cream, black sugar powder, malt sugar, honey, and butter into a saucepan. The saucepan should preferably be a thick-bottomed one so that it heats evenly and doesn't easily burn the bottom.
7. Heat over low heat constantly and stir until it boils.
8. When the syrup reaches 120 degrees, remove from heat and add almond slices, stir quickly and evenly.
9. Now the crust is basically baked and out of the oven, pour in the mixed caramel almonds and spread it evenly with a scraper.
10. Place the baking sheet back into the preheated oven at 170 degrees Celsius, medium rack, continue to bake for 15-18 minutes.
11. Take it out of the oven and immediately remove it from the oilcloth, transfer it to a cutting board. At this time, the caramel almond crisp is still a little soft, so cut it into small squares while hot, otherwise it will easily crack when it cools down. After the caramel almond crisp is completely cooled, seal it for storage. The exquisite appearance, sweet taste, and rich texture of the French Caramel Almond Crisp are ready. Did you learn it?
Valentine's Day is approaching, if you haven't thought of what to give as a gift, why not make a small sweet snack by hand. It's really delicious and won't disappoint you. Today's sharing is over. I hope you will like it. I am Seeking Mimi, a foodie who loves to eat and play. If you like my food works, please follow 'Seeking Mimi's Food Diary'. Also, please like, comment, collect, and forward. I will regularly share various delicious and fun food. Welcome to communicate. This picture and text are all original creations of Seeking Mimi's Food Diary. Please do not steal pictures, copy text, and transfer without permission.
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