- 10
Ingredients
- For the popcorn powder:
- 1 bag microwave popcorn
- with salt
- For the puffed wholewheat:
- 30 wholewheat grains
- 1/3 cup sunflower oil
- For the popcorn croquant:
- 41/4 oz fondant
- 1/8 cup glucose
- 1 oz Isomalt
- 33/4 tbsp popcorn powder (see previous step)
- For the popcorn croquant stencil:
- 1 23 x 15" tracing paper
- For the mock popcorn:
- popcorn croquant (see previous step)
- To finish:
- Maldon salt
Preparation
Step 1
For the popcorn powder:
1. Make the popcorn in the microwave following the manufacturer's instructions.
2. Grind the popcorn in a food processor until you get a very fine powder
3. Keep 1½ oz of powder on one side for the popcorn croquant and use the rest for dishing up the mock popcorn.
For the puffed wholewheat:
1. Add the wheat to boiling water.
2. Simmer for 3 hours
3. Drain and leave to cool.
4. Scatter over baking trays lined with baking paper and leave to dry in the oven at 160ºF for approx. 4 hours. It should be totally dry.
5. Heat the oil until it is piping hot.
6. Fry the wheat in small batches and when it begins to puff up, drain in a colander.
7. Spread the fried wheat over a tray lined with kitchen paper and season with salt.
For the popcorn croquant:
1. Heat the fondant and glucose in a pan. Stir until the ingredients have completely dissolved and add the Isomalt.
2. Continue heating the mixture over a medium heat until the thermometer reads 325ºF.
3. Remove from the heat, leave to cool and stir occasionally to ensure an even temperature.
4. When it has cooled to 275ºF, add the popcorn powder, then stir energetically until all the powder has been mixed in.
5. Spread the mixture ½ or ¾" thick over a piece of greaseproof paper.
6. When it is sufficiently cool, cut it into 1½ x 1½" squares and put to one side to be until you are ready to use it.
For the popcorn croquant stencil:
1. Use a cutter to cut 1¼ x 1¼" squares out of the paper, making sure that you leave a space between them.
For the mock popcorn:
1. Grind in a food processor until you have a fine powder.
2. Place the stencil on a baking tray lined with a Silpat liner. Place the powdered croquant in a sieve and sprinkle over the stencil until you have a thin, even layer.
3. Carefully remove the stencil, place three puffed wholewheat grains and bake at 325ºF for approx. 1 minute, until the croquant has melted.
Final Steps & Preparation:
1. Briefly heat the croquant slice at 325ºF to make it flexible. Mould into a concave shape, making sure that the wheat grains are inside.
2. Fill with popcorn powder.
3. Serve in a spoon with a little Maldon salt.