Left to right: Pumpkin Tuiles with Chicory Powder, Shiro Miso Puffs, Bacon Crackers with Egg Yolk

Pumpkin Tuiles
500g pumpkin puree
25g apple juice
75g water
pinch of nutmeg and cinnamon
40g sugar
3g gellan

Shear all ingredients together, then bring to a full boil. Pour into any container and let set. Then dice the gel and blend it to create a smooth fluid gel. Spread fluid gel onto silpat using a stencil. Dehydrate (slowly). While warm, remove from oven and shape the tuiles. Sprinkle each one with ground and sieved roasted chicory root. The tuiles will crisp up as they cool.

Bacon Crackers

75g AP flour
75g semolina flour
40g melted bacon fat
55g warm water
3g salt

Combine ingredients using the standard pasta method, knead, rest, roll out (to setting 4 on my Kitchen-aid), cut into cracker shapes. Sprinkle with salt, pressing salt in so it wil adhere. Bake at 450F, rotating pan once during cooking, for about 8-10 minutes, but check them very often. They are done when the bubbles are nicely browned and the non-bubbled parts are just cooked. If you prefer no bubbles you can poke holes in the crackers with a fork.

Yolk Sauce

Separate yolks from whites, bag the yolks up with a squirt of neutral oil, then cook sous vide at 64.5C for about half an hour. Cool the yolks down quickly. Remove from bag, scraping bag to get all the yolks out. Whisk the yolks with smoked salt and neutral oil until you get the consistency you want. It's really easy to keep the emulsion with all those yolks, but if you add too much oil, it'll still break. If it breaks, repeat the process with more yolks and add the broken stuff to the new yolks.

Posted by Barzelay on 2011/01/30 @ 13:41 | Comments (3) | Baking, Lazy Bear, Sauces, Condiments

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