Torte toppings for carrot torte. To make carrot chips • Using a vegetable peeler, peel the carrots into long thin strips • Cook until translucent in a sugary solution of 1/1 200g sugar to 200g water • Drain on kitchen paper and dry in the oven at 120 °C for about 10 minutes • Carrot strips can be twisted and shaped while still hot to make desired shapes. I used a rolling pin to achieve a curved effect. Simply wrap around the rolling pin as soon as you take it out of the oven. Hold for a few seconds on the edges to get the shape and then gently remove. It must have shape. I take my slices out of the oven one at a time as I'm ready to shape so they don't dry out. You have to be quick with the shape as it will dry very very quickly. To make caramelized walnuts For 150g of walnuts • Make a 1/1 sugar solution (200g/200g) (I use the same carrot solution, no need to make a new solution) • Cook the nuts ( 150 g) the syrup for 2 minutes • Drain and spread on a lined tray • Bake at 140°C until they are golden brown with a shine. . . . ) the syrup for 2 minutes. . . . ) the syrup for 2 minutes. . . .
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