Leaf Croquant (Butterfingers) - CD Recipes - CookingDistrict.com
Cooking District Recipes

Leaf Croquant (Butterfingers)

Categories: Pastry
Step 1
16 oz • Almonds • lightly toasted
2 oz • Powdered Sugar
1 oz • Glucose Syrup
FILLING: Grind toasted almonds with powdered sugar to a very smooth soft consistency in a food processor. (this is easier to accomplish if the nuts are warm when grinding)
Step 2
16 oz • Sugar
1/4 tsp • Lemon Juice
2 oz • Glucose Syrup
CARAMEL: Rub the lemon juice into the sugar. Caramelize using the dry method. Sugar crystals must all be melted and be amber colored. Add glucose syrup to caramel off heat. Pour caramel into rectangle 12"x 22" on a silpat. Allow to cool to reach a plastic consistency.
Step 3
Place a square of nut butter onto one end of the caramel, leaving 1" on all sides. Fold the silpat and the caramel over nut butter to enclose. Peel off silpat and seal edges of caramel to form envelope. Heat slab to maintain malleable texture in caramel. Roll slab into a rectangle, fold into 3-folds as for puff pastry.
Step 4
Alternately warm and make fold to make a total of (5) 3-folds. After the 5th fold, roll to be 1/2"thick. Cut into 1/2" and 1 1/2" pieces. (must be kept warm for cutting) . Allow to cool entirely. Dip in dark chocolate, making a diagonal 3-prong wave on each piece.
Notes

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