Flaked Almonds

Stripped of their protective skin and finely sliced, flaked almonds possess a massive thermal exchange surface. This makes them extremely reactive to heat. Baked at 150°C, their amino acids undergo an express Maillard reaction, developing pyrazinic praline notes and absolute crunchiness. In pastry, they act as a textured shield on tuiles or Bourdaloue tarts, but require timed monitoring to avoid the lightning-fast pyrolysis (carbonization) of their surface lipids.