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Hi ,

My name is Hong, chef patron at The Monkey Gallery, Vietnam. Last year, i did make a trip to Barcelona and had a dinner at restaurant Disfrutar. One of their creation, “Panchino” is the most impression to me. For that dish, they bring to table a deep fried chinese bun, and stuffed fresh caviar and creme fraiche inside. They said, the bun made from brioche liquid, then put into whipping siphon, and then spray the base into a hot spoon, put on top the foam with cAviar and creme fraiche, spray again the brioche base, then finally deep the whole spoon into hot oil for 20 sec. The result is fanstatic, when i bite it, the bun not absorded too much oil, it was so airy and light texture, the caviar creme fraiche just warm a little but. 
Then i came back to vietnam and try to remake it, but its always fail. I think i should open a box and people who care about that technique should have a chance to talk about that

”the pictures i took from google”