Walnut Croquant Spiral

By corlear

Ingredients

• For the walnut croquant:
• 3 oz walnuts
• 3 tbsp glucose
• 1/4 cup Isomalt
• 4 oz fondant
• For the walnut spirals:
• walnut croquant (see previous step)
• To finish:
• Maldon salt

Details

Servings 10

Preparation

Step 1

For the walnut croquant:
1. Grind the nuts in a food processor in small amounts in the food processor in quick bursts, to make sure the oil does not come out and they form a paste.
2. Stir the nuts between each burst to make sure that they do not stick to the sides of the food processor.
3. Remove the powder from the food processor.
4. Heat the fondant and glucose in a pan. Stir until the ingredients have completely dissolved and add the Isomalt.
5. Continue heating the mixture over a medium heat until the thermometer reads 325ºF.
6. Remove from the heat and when the mixture is no longer boiling, add the ground nuts. Stir energetically with a spatula until you have a smooth dough.
7. Spread the mixture ½ or ¾" thick over a piece of greaseproof paper.
8. When it is sufficiently cool, cut it into 2 x 2" slices and put to one side to be until you are ready to use it.

For the walnut spirals:
1. Line a baking tray with 2 Silpat liners and place the croquant slice between them. Bake at 345ºF.
2. Leave in the oven for 5 min. Until the croquant has dissolved and then roll out until you get a very thin slice (1/20").
3. Transfer put the croquant slice to a piece of greaseproof paper on the same baking tray, season with Maldon salt and cut into strips that are 2/3" wide and 12" long.
4. Use a spatula to make a spiral, making sure that you leave air between each layer.

Final Steps & Preparation:
1. Place a crystal of Maldon salt on each of the spirals.