1/4 cup caraway seeds
2 Tbsp fine ground sel gris
1/2 tsp celery seed
1/2 lb Plugra
3 cups tapioca maltodextrin
1 cup fine ground panko
- grind caraway, salt and celery seed together
- dry-toast this mixture in a hot skillet for 1 minute, shaking often
- cut butter into five or six pieces and add to the caraway mixture in the skillet
- melt butter completely and continue to brown over medium-high heat five minutes
- strain through chinois into robot coupe
- with machine running pour in 2 cups maltodextrin and 1 cup panko
- remove from machine to a work bowl and using hands, incorporate remaining cup of maltodextrin
- chill completely and crumble into random small pieces
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