How to Make Croustades | Ultra-Crisp Tart Shells for Canapés & Tasting Menus (Plant-Based Recipe) скачать в хорошем качестве

How to Make Croustades | Ultra-Crisp Tart Shells for Canapés & Tasting Menus (Plant-Based Recipe)

In this video, I show you how to make these ultra-crisp vegan croustades — fried tart shells that are perfect as canapés or for tasting menus. Made with a charcoal and beer batter and cooked using hot irons, these plant-based shells deliver incredible texture and are a blank canvas for any intensely flavoured filling you can imagine. DOWNLOAD MY COOKBOOK HERE - https://www.veggiechef.co.uk/store/p/... More from me - PATREON -   / eddieshepherd   WEBSITE - http://www.veggiechef.co.uk INSTAGRAM-   / eddiesheps   TWITTER -   / vegetarianchef   INGREDIENTS I USE - https://specialingredients.co.uk/?ref... TASTING MENU RESERVATIONS - https://www.exploretock.com/thewalled... MY COOKBOOK - https://carelpress.uk/walled_gardens In this Video 'll walk you through: My fully Plant based batter and how I replace the traditional egg yolk element Tips for using croustade irons, and how to cook the croutardes The key step to air-drying before frying How to store them for service without losing that essential crunch These shells are part of a dish currently on my menu, which I will also talk about. If you're interested in modern, plant-based techniques and fine dining ideas, be sure to subscribe for more recipes, plating ideas, and chef-level kitchen techniques. 📌 Recipe Below Croustade Batter - Dry Ingredients 400g Plain flour 50g Trisol (sub with extra flour if needed) 25g Salt 24g Charcoal powder (for color – optional) 15g Sugar 18g Potato starch 2g EasyWhip (for emulsification and crispness) Wet Ingredients 400g Beer 400g Water 100g Soy milk 40g Olive oil Method Blend dry ingredients thoroughly (especially charcoal). Add wet ingredients and blend until smooth. Strain through fine chinois. Rest in the fridge for 1 hour. 🍳 To Cook the Croustades Heat croustade iron in 160°C oil. Dip into batter for ~5–10 seconds. Turn upside down and air-dry until batter sets (about 30 seconds to 1 minute). Fry attached to the iron for 3 minutes. Release and fry loose for 30–60 seconds more. Drain on a rack. Store airtight with silica pack. Best used same day. Chapters - 00:00 - The beauty of Croustades 01:13 - Croustade Irons 01:37 - Making the batter 03:13 - Cooking the Croustades 04:45 - A finished serving #PlantBased #ModernCooking #Croustade #FineDining #VeganCanapes #FermentedCashew #CharcoalBatter #TastingMenuIdeas