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


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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

 

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Teo

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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 …….

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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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.

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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.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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