French Caramel Almond Crisp
by Looking for Mimi
Favorite
Difficulty
Easy
Time
30m
Serving
2
Super delicious desserts
1. The butter is softened, add powdered sugar, and beat with an electric whisk at medium and low speed until the butter is gradually fluffy, white in color and feathery.
2.
The egg yolk at room temperature is added to the butter 3 times, and each time the egg yolk is added, it must be thoroughly mixed.
3. Sift in the low-gluten flour and use a spatula to mix the dough evenly.
4. The prepared dough is spread flat in the kitchen baking pan with tarp, and the thickness must be consistent. Densely pierce small holes with a fork to avoid swelling or sinking during baking.
5. Put it in the preheated oven, heat up and down at 170 degrees, bake the middle layer for 18-20 minutes, and put it aside for later use.
6. Pour whipped cream, brown sugar powder, maltose, honey, and butter into a thick-bottomed milk pot. Heat on a small fire, stir evenly after a slight boil.
7. When the syrup is boiled to 120 degrees, remove from heat, add almond slices, and quickly stir evenly.
8. Pour the caramelized almonds on the bottom of the toast and spread them out evenly.
9. Put the baking tray back into the preheated oven, and fire up and down 170 degrees, and continue to bake the middle layer for 15-18 minutes.
10. Immediately after the oven is out, lift the tarp to release the mold, transfer it to the cutting board, cut into small squares while it is hot, and keep it sealed after cooling.
