The Art of French Pastry

vertically one on top of
the other. When the
caramel gets slightly
pasty, hold a hazelnut
toothpick by the end and
dip in the nut.
Immediately stick the
toothpick horizontally into
the top of the butter
tower so that the
caramel-covered nut is
suspended out to the side
(SEE ILLUSTRATION). Let the