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ANThe perfect croustade!
It took me almost 3 days of test to get to this final result, but I can finally say this is a croustade to be proud of! Dry and crispy, perfectly smooth on the surface, and resistant to the moisture of the filling for waaay longer than you would expect.
Here’s the full recipe and all my tips to get to this results.
Ingredients:
20g of flour
80g of rice flour
18g of cornstarch
100g of vegetable broth or water
100g of blonde beer
5g of seeds oil
1 whole egg
4g of salt
4g of sugar
Mix the flours, the cornstarch, the salt and the sugar. Then take a bowl pour the egg, the broth, the beer and the oil and mix well with a whisk. Add the mix to the dry ingredients and blend until you get a smooth batter. Let the batter rest in the fridge for at least 30 minutes. In the meantime pour some seed oil in a small pot and bring it to 135C. Put the pie tee stamp inside the hot oil and let it heat up as well. Take the pie tee and quickly dab it on a paper towel to remove the last drops of oil, then immediately dip it in the batter for around 10 seconds. Slowly lift it up and make sure there are no missing spots on the surface of the pie tee. Let it rest for around 5-10 minutes before deep frying the pie tee. The shell needs to feel really dry at this point. Deep fry the shells at 140C for around 1 minute. Use your tweezers to touch the shell and if it feels dry and crispy already, just put some pressure to release it from the mold. Let it fry for another 30 seconds or until golden. When you’re done frying all your pie tee shells let them dry in your oven at 60-70C for a couple hours and they’ll be ready to be stored and kept for service.
#cooking #gourmet #finedining #culinary #chefs
@andrea_mattasoglio
