Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Tuber magnatum

Edible helium balloon

Recommended Posts

Having experienced the "Edible Balloon" dessert at Alinea, I have been on a quest to try this at home.  Only recently was I able to find purportedly a recipe:

https://www.buzzfeed.com/raypajar1/these-edible-helium-balloons-are-dessert-from-the-future?utm_term=.ut6r3PnMk#.acGNVWmd6 the video of which is found below.

 

I tried this and probably no surprise, it failed.  The bubble collapsed / popped with only a little distension.   I wasn't sure if the problem was that a "secret" ingredient (e.g. some kind of surfactant to stabilise the bubble or using a different kind of sugar) was missing.  Or maybe I didn't allow the mix to come to correct temperature etc.  Elsewhere I thought I had read that the original recipe was in effect some kind of taffy.  Has anyone else had success, or do any candy makers /modernist chefs, have suggestions they are willing to share?

 

 

Share this post


Link to post
Share on other sites

Are you dedicated to a sweet balloon? Modernist Bread has a recipe in it for "balloon bread" which involves using hot air guns to inflate a high-gluten bread dough.

Share this post


Link to post
Share on other sites
18 minutes ago, Chris Hennes said:

Are you dedicated to a sweet balloon? Modernist Bread has a recipe in it for "balloon bread" which involves using hot air guns to inflate a high-gluten bread dough.

But will it float? :) 

Share this post


Link to post
Share on other sites
2 minutes ago, Tuber magnatum said:

But will it float? :) 

I was thinking that after inflating it you could displace the air with helium, but I don't know how much the balloon itself weighs so I don't know if that will do the job or not. 

Share this post


Link to post
Share on other sites
12 minutes ago, cakewalk said:

If you eat it will you talk like a munchkin?

Only if you inhale! (you can skip to 58")

 

 

Share this post


Link to post
Share on other sites

After eating at Alinea we watched the chefs making these balloons. It seemed to take multiple tries before they made one that didn't pop or fail. It looked pretty difficult.


Edited by rob1234 (log)

Share this post


Link to post
Share on other sites
5 hours ago, Chris Hennes said:

I was thinking that after inflating it you could displace the air with helium, but I don't know how much the balloon itself weighs so I don't know if that will do the job or not. 

 

One cubic meter helium can lift about 1kg or put another way, one cubic foot of helium lifts  28.2 gms, around an ounce.  I rather suspect a balloon of bread would weigh way too much and presumably it would be porous. Wouldn't it be cool if you could float a pomme soufflee, but that too is way too heavy?  So I am stuck looking for a taffy balloon recipe!


Edited by Tuber magnatum (log)

Share this post


Link to post
Share on other sites

Plain old blown sugar should work.  You can stretch that extremely thinly, but it requires a lot more sugarwork skill than I have...

Share this post


Link to post
Share on other sites

There was a challenge on MasterChef Australia that included one of these, by Christy Tania. You may not be able to see the video but you should be able to see the recipe here: https://tenplay.com.au/channel-ten/masterchef/recipes/ice-cream-float

They use xanthan gum, methyl cellulose and isomalt to create the balloon. It looked tricky to do, but not impossible!

Share this post


Link to post
Share on other sites
14 hours ago, keychris said:

There was a challenge on MasterChef Australia that included one of these, by Christy Tania. You may not be able to see the video but you should be able to see the recipe here: https://tenplay.com.au/channel-ten/masterchef/recipes/ice-cream-float

They use xanthan gum, methyl cellulose and isomalt to create the balloon. It looked tricky to do, but not impossible!

 

Thank you so much!  You were correct, I couldn't view the video on their site outside of Australia, however I did find it on YouTube.  Again thanks, I will try this recipe next.

 

 

Share this post


Link to post
Share on other sites

I've tried to figure this out a few times, each time leading to failure, when I saw the buzzfeed recipe thought I have nearly all of that stuff right now, except need a tank of helium, the last birthday party wiped it out. I was also thinking that it probably wouldn't work as shown with out some help, but would be a good start, possibly replacing the sugar with a different one, and using a better thickener than corn starch. Things I have tried that failed a locust bean gum, xanthan gum, isomalt concoction, it kind of gooped  and started a small bubble but never expanded nicely although it looked liked it had merit, an agar agar, xanthan gum, isomalt mixture that made a mess in the pan and had no real merit and a gelatin and syrup recipe that had no hope. My notepad from that project is missing and probably has weird stick figures with long legs drawn in it by now so I don't have the ratios of the failed attempts. In the masterchef au recipe, which of the many methylcellulose do you think they are using? They didn't show a bag of it laying around which I was hoping to see in the background. I was kind of leaning towards https://www.modernistpantry.com/methylcellulose-lv.html or https://www.modernistpantry.com/hydroxypropyl-methylcellulose-f50.html as a good start.

Share this post


Link to post
Share on other sites
1 hour ago, rdale said:

...  In the masterchef au recipe, which of the many methylcellulose do you think they are using? They didn't show a bag of it laying around which I was hoping to see in the background. I was kind of leaning towards https://www.modernistpantry.com/methylcellulose-lv.html or https://www.modernistpantry.com/hydroxypropyl-methylcellulose-f50.html as a good start.

 

I wondered the same thing.  My plan is to try with what ever methylcellulose I have lying around (I think f50 off the top of my head).  Need to source a small canister of helium first.  Will post results when I get around to it.

Share this post


Link to post
Share on other sites
On 1/3/2018 at 4:07 PM, Tuber magnatum said:

 

I wondered the same thing.  My plan is to try with what ever methylcellulose I have lying around (I think f50 off the top of my head).  Need to source a small canister of helium first.  Will post results when I get around to it.

I need to buy another tank of helium, little girl is turning 8 in couple of weeks and we have fun blowing the balloons together, so threw in a bag of f50 into my last amazon order, if I get cracking on it before you do, I'll post the results. I'm curious to try the buzzfeed method too, might even try to cobble together a video of the process/results for giggles. If it comes together she is going to get a pretty cool cupcake display. I have a hunch it is F-50 as it is pretty common globally and if not will splurge on LV and HV, because both of those should cover it and if I wind up having to combine will have the range to give start giving it a go.


Edited by rdale (log)

Share this post


Link to post
Share on other sites

A tank of helium was purchased gave the buzzfeed recipe a try, and failed, the best I could get was it starting to form a nice balloon and popping. The mixture had to get to about room temperature before it acted like it might work. I tried a variety of sizes in hoses to no avail, even though there was a moment or two that it looked like I would get there. I may try their recipe with a different choice in sugar, but methylcellulose is on it's way and I should be able to give the Master Chef Australia recipe a go. I bothered to take pictures of the progress but being it was a fail, am not going to bother putting them up.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By chows
      I've recently started making caramels and been experimenting with lots of flavors and having a blast. One thing that I am having a hard time finding information about is the role of the different ingredients and how different ratios affect the firmness of a caramel. In particular, I have an espresso caramel recipe that I can't seem to get to the soft, no-effort-while-chewing texture that I've achieved with other flavors, yet I've stuck to the same temperatures as other recipes. This leads me to believe that the ratio of ingredients is key. I was hoping I'd be able to get some insight into how to alter ingredient ratios to produce a softer caramel. 
       
      Any help would be appreciated.
    • By Needshave
      I’m trying to find a recipe to make caramel suitable for varegating or swirling into Ice cream when the ice cream is loaded out of the ice cream maker to the ice cream storage container. When swirled at this stage it crams a nice caramel swirl when dipping.
      I have made several attempts, first attempt tasted great but got stringy and difficult to cut with a spoon. If you wanted to you could pull it out like a Spiders web. A typical caramel sauce will just disappear into the ice cream and seems to break down into the ice cream. Another attempt it got very sandy when cold and had to be hot to be dispensed into the ice cream, causing the base to melt away. 
      Most useable commercial products seem to be heavy with corn syrup. I have tried that without success. Somehow I think that might be the key since the ingredient list for commercial caramel Variegate has it as the first ingredient and sweetened condensed milk the second item.
       
      Appreciate any recipes or formulas for a Variegating caramel creme ripple you might be able to offer or your suggestions.
       
      Thanks in advance!
    • By pastrygirl
      A mistake was made with my Albert Uster order this week and I received it twice.  Since it's shipped from CA, doesn't go bad, and I'll use it eventually, I'm not going to mess with trying to return the second delivery.  But now I have a huge amount of inventory so I thought I'd see if anyone here was looking for Felchlin by the bag. 
       
      Each bag is 2kg (4# 7oz) in the following varieties and prices:
       
      Maracaibo Creole 49%, $48
      Sao Palme 60%, $30
      Arriba 72%, $46
       
      As for shipping, I can fit 2 bags in a medium flat rate box for $14 or 3 bags in a large box for $19 to go anywhere in the USA.  
       
      If you'd like some, PM me with your selection, email, and shipping address.  I'll invoice you via Square and you can pay securely online with a credit card.
       
      Thanks for reading!
    • By David J.
      I’ve been getting poor results with an old Betty Crocker recipie for Pecan Sticky Rolls.  The glaze starts out smooth, but ends up crystallizing and I don’t know if it is the recipe, my technique, or something else.
       
      It specifies 1 cup brown sugar and 1/2 cup margarine (I substitute butter), melted to boiling, then add 1/4 cup dark corn syrup. That is poured in a pan with Pecans and the rolls are placed face down and the whole thing baked at 350 after a second rise.
  • Recently Browsing   0 members

    No registered users viewing this page.

×