Have you ever heard about deep fried brioche from whipping siphon ?

[Việt Hồng]

 

the topic has been deleted

Edited October 7, 2020 by Việt Hồng (log)

[teonzo]

Try asking directly to the restaurant, usually they are pretty open about their ideas.

 

 

 

Teo

 

[teonzo]

If you want to experiment by yourself, a good start would be writing about what you tried and how it failed, just to have an idea.

As a starting point I would try mixing whole eggs with rice flour, see what happens, then work from there. I suppose you need to avoid gluten like hell.

 

 

 

Teo

 

[FeChef]

Had me at deep fried brioche, Lost me at caviar. Don't get me wrong, I like fish roe, especially on sushi, but the thought of it inside a warm deep fried brioche ball, triggers my gag reflex.

[suzilightning]

I am not sophisticated at this but would creating a sphere fried from the siphon then injecting the filling work better>?

Deep fried brioche injected with custard and jelly …….

[FeChef]

37 minutes ago, suzilightning said:

I am not sophisticated at this but would creating a sphere fried from the siphon then injecting the filling work better>?

Deep fried brioche injected with custard and jelly …….

How partially deep fry, inject egg whites, then inject egg yokes, then sous vide, then do a second deep fry to crisp up the outer brioche shell.

[JoNorvelleWalker]

50 minutes ago, FeChef said:

Had me at deep fried brioche, Lost me at caviar. Don't get me wrong, I like fish roe, especially on sushi, but the thought of it inside a warm deep fried brioche ball, triggers my gag reflex.

 

I am reasonably sure the "caviar" is modernist caviar, in other words spheres.