Gaudi Croquant

By corlear

These caramels are the ones that appear in the photograph. Depending on the ingredients you have, they can be replaced by other flavors.

Ingredients

• For the chocolate caramel:
• 7 oz glucose
• 7 oz fondant
• 33/4 oz cocoa paste
• For the beetroot crisps:
• 2 cups beetroot
• 11/4 cup 0.4º olive oil
• For the beetroot croquant:
• 8 oz fondant
• 7 oz glucose
• 83/4 oz beetroot crisps (see previous step)
• For the dark caramel:
• 1/2 cup sugar
• 1/8 cup glucose
• For the coconut croquant:
• 10 oz fondant
• 51/4 oz glucose
• 7 oz grated croquant
• For the pistachio croquant:
• 5 oz fondant
• 3/4 cup glucose
• 3/4 cup Isomalt
• 5 oz powdered green pistachio

Preparation

Step 1

For the chocolate caramel:
1. Dissolve the sugar in a little water in a pan. Add the glucose and simmer without stirring.
2. When the thermometer reads 325ºF, remove from the heat and add the cocoa powder stirring until you have a smooth, even caramel.
3. Once it is cold, put a caramel slice between two Silpat liners and bake at 160ºF for 4 min until it has completely dissolved.
4. Remove from the oven and roll out using a rolling pin until you have a very thin caramel slice.
5. Place on one side.

For the beetroot crisps:
1. Peel the beetroot.
2. Use the meat slicer to slice the beetroot into thin slices and fry them in a generous amount of oil to make the crisps.
3. Remove from the heat and drain on kitchen paper.

For the beetroot croquant:
1. Place the fondant and glucose in a pan and heat to 325ºF.
2. Meanwhile, use a rolling pin to crush the beetroot crisps.
3. Remove the caramel from the heat and let it to come off the boil.
4. Add the crushed beetroot and mix well. Leave to cool.
5. Place a beetroot croquant slices between two Silpat liners and bake at 160ºF for 4 min.
6. Keep on one side

For the dark caramel:
1. Put the sugar and glucose in a pan and heat until the mixture is dark golden brown.
2, Remove from the heat, put between 2 Silpats and roll out in the oven until you have a very slice.
3. Keep on one side.

For the coconut croquant:
1. Place the fondant and glucose in a pan and heat to 325ºF.
2. Remove from the heat and leave to cool to 250ºF.
3. Gradually mix in the coconut and leave to cool.
4. Place a croquant slice between 2 Silpats at 345ºF for 4 min. Remove from the oven and use a rolling pin to roll it out until the croquant is very thin.
5. Keep on one side.

For the pistachio croquant:
1. Heat the fondant, glucose and Isomalt a pan to 325ºF.
2. Remove from the heat and leave to cool to 250ºF.
3. Gradually add the powdered green pistachio and leave to cool.
4. Place a croquant slice between 2 Silpats at 345ºF for 4 min. Remove from the oven and use a rolling pin to roll it out until the croquant is very thin.
5. Keep on one side

Final Steps & Preparation:
1. Once the croquant and caramel slices have been individually rolled out, cut them into pieces and place them on an empty plate, alternating the flavors.
2. Return them to the oven at 345ºF for a couple of minutes and slightly stretch them so they stick to each other.
3. Cut them into large slices and arrange them in such a way that height is added to the dish.