Thursday, January 26, 2012

Okinawa Black Sugar Couverture

The shell for this confection was made in the mostly the same way you'd make white chocolate (sugar + whole milk powder + cocoa butter... sometimes vanilla), but I replaced the sugar for a very unrefined sugar from Japan called Okinawa black sugar (so unrefined it's almost not sweet, like black strap molasses), replaced the whole milk powder with non-fat milk powder, and used regular cocoa butter. So it's not a healthy confection per-se, but it can be considered healthFUL. The black color on the surface is a mixture of vegetable ash (no aroma, no taste, just natural black color) and cocoa butter.
It is filled with a ganache made with black sesame seed paste and a disc of green tea mochi. Sorry, I have no photo of the insides.

Thursday, January 19, 2012

Fried Croissants

Recently, Francis Lam from Gilt Taste, posed a question to me. He wanted to know if it was possible to fry a croissant. My first educated guess was that it was not possible, that it would make a mess in the fryer with the butter oozing out. It is one of the times in my life when I am so happy to be wrong. This worked beautifully. It fried like a doughnut (note the blond band around the midriff). In fact the best way to describe it is that it tasted like a flaky doughnut if you can picture that. I coated the already proofed croissant in wondra flour since I assumed this would create a seal (I was afraid the butter would seep out). I carefully dropped it in the fryer and it buoyed like a, well, buoy. Once it had enough color on one side, I turned it over to brown the other side. I could not believe it. I wouldn't have had I not seen it. A little sugar and some vanilla powder. Just right.