i know i am a little late on this one but it has made things so much better. i have been doing the glucose-fondant-isomalt croquants since Albert Adria's first book. the old way was to add your flavorings while cooking the syrup. after looking through the alinea book i noticed that Chef Stupak makes a croquant base and adds the dries into his ground mixture. this gives a much stronger flavor profile and brighter look as well since the dry ingredients are not being subjected to such high heat. on the current menu i have a pistachio croquant using iranian pistachios and a freeze dried strawberry croquant. the color and flavors are so much better. now i need to buy me a dehydrator to make more tuiles.


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