The Art of French Pastry

(Chris Devlin) #1

bean and seeds to the
milk and cream and set
aside. Fill a large bowl
halfway with ice and set
aside. You will use this
again in Step 7.


3 To make the caramel,


place the water in a large
stainless steel saucepan.
Pour the sugar into the
center of the pan. With a
high-heat rubber spatula,

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