Black Olive Snaps

By corlear

Ingredients

• For the base dough:
• 1/3 tbsp butter
• 1/3 cup plain flour
• 1 tsp salt
• 1/3 cup egg whites
• For the black olive purée:
• 51/4 oz Aragón black olives
• Note: We currently use stoned olives.
• For the black olive cones:
• 4 oz dough (see previous step)
• 13/4 oz black olive purée (see previous step)
• 1/8 cup glucose
• For the black olive powder:
• the rest of the black olive purée (see previous step)
• To finish:
• Maldon salt

Details

Servings 10

Preparation

Step 1

For the base dough:
1. Cream the butter with the salt in a bowl.
2. Gradually stir in the flour until you have a light dough.
3. Add the egg white and work in until they are completely absorbed.

For the black olive purée:
1. Remove the stones from the olives.
2. Process the olives in the food processor until you have a fine purée. Leave the purée to drain in a colander until all the excess oil has drained off.

For the black olive cones:
1. Add the hot glucose to the dough and finally the black olive purée.
2. Leave to rest in the fridge for at least 2 hours.

For the black olive powder:
1. Spread the olive purée between two pieces of greaseproof paper and roll out with a rolling pin.
2. Leave to dry on top of the oven over night.
3. When it is really dry, crumble the purée with your hands, which should be completely dry.

Final Steps & Preparation:
1. Roll the dough out on top on a Silpat liner into thin 4 x 2" rectangles and sprinkle with dry olive powder and Maldon salt.
2. Bake at 325ºF for approximately 4 minutes.
3. Roll the dough rectangles around a ½ " diameter tube, which should leave you with 4" long cones.
4. Take the black olive snaps off the mould and serve at room temperature.
5. Crisp them in the oven for a few seconds before serving.