- 10
Ingredients
- For the ceps powder:
- 4 oz dry ceps
- For the ceps croquant:
- 4 oz fondant
- 3 tbsp glucose
- 1/4 cup Isomalt
- 4 oz ceps powder (see previous step)
- Maldon salt
- For the ceps stencil:
- 1 sheet transparent sheet (23 x 15")
- For the ceps with ceps croquant:
- 7 oz ceps croquant (see previous step)
- Maldon salt
Preparation
Step 1
For the ceps powder:
1. Finish drying off the dry cep in the oven at 212ºF for approx 10 minutes and leave to cool.
2. Grind in the food processor until you have a fine powder.
For the ceps croquant:
1. Heat the fondant and glucose in a pan. Stir until the ingredients have dissolved and add the Isomalt.
2. Simmer until the thermometer reads 325ºF.
3. Remove from the heat, allow the temperature to reduce and stir occasionally.
4. When it reaches 275ºF, add the ceps 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 ceps stencil:
1. Make the stencil by cutting out small ceps shapes from the transparent sheet.
For the ceps with ceps croquant:
1. Place the desired amount into a food processor and grind until you have a fine powder.
2. Place the stencil on baking tray with a Silpat liner. Put the croquant powder in a fine sieve and sieve over the stencil until you have a thin, even layer of croquant.
3. Remove the stencil carefully and place a salt crystal on each cep.
4. Bake at 325ºF for approximately 1 minute until all the caramel melts together.
5. Leave to cool and carefully lift the ceps off the tray, as they are very fragile.
Final Steps & Preparation:
1. Arrange in a Japanese bamboo rack and serve.