5 crisp recipes

I’m going to teach you 5 base crisp recipes perfect to shape and press. We’ll start with a savory wild garlic crisp, then a sweet meringue, a sweet honey crisp, a savory paprika potato crisp and finally a chocolate opaline crisp. With just a little creativity you can easily adjust these recipes to your preference!

https://www.youtube.com/watch?v=kQPq7c1HKJ8

The wild garlic isomalt crisp

300 g	Jerusalem artichokes
60 g	isomalt sugar
15 g	egg white
10 g	glucose syrup
2 g	salt
45 g	wild garlic leaves

Submerge the Jerusalem artichokes in cold water and season it with salt. Now bring it to a boil and boil them till cooked. This takes about 30 minutes. After that drain the water and let them cool down for a couple of minutes. Then place them on your cutting board and cut them in half. Now press the skin off. The skins are great to dry and then deep fry. Very delicious and no waste.

Then transfer 200 grams of the cooked Jerusalem artichoke in a blender and also add the isomalt sugar, the egg white, the glucose syrup, the salt and the wild garlic leaves. Now blend it till smooth. This takes a couple of minutes. Then pour it into a bowl, cover it and let it cool down in your fridge.

Now place a stencil on a silicon sheet and spread the wild garlic mixture with a pallet knife. Then remove the stencil and dry them at 80 degrees Celsius for around 3 to 4 hours. They need to be completely dry. Once dry and still hot remove them from the sheet and place them on a shaping press. Place the other half on top and shape them. Make sure they are still hot to prevent them from breaking. If needed give them some more heat in the oven or with a heat gun.

Click here for the press I used - By purchasing through my links, you support my recipes & video’s at no additional cost. Thank you for your support!

The meringue crisp

150 g	egg white
150 g	sugar
1 g	salt
1 g	citric acid

Mix the egg white with the sugar, the salt and the citric acid. Start beating it and beat it till stiff fluffy peaks have formed. Just make sure that there’s no sugar stuck on the bottom, so if needed clean the bottom in between.

Now place a stencil on a silicon sheet and level the meringue with a pallet knife. They need to be quite thick otherwise they will tear when shaping them. Now remove the stencil and dry them completely at 70 degrees Celsius for about 2 to 3 hours. Then gently remove them from the sheet and place them on a greased press.

Heat it up at 130 degrees Celsius for 2 minutes before shaping it with the top part of the press. You can also use a heat gun to reheat the meringue. Them remove it from the press and once cold it’s ready to be served!

Click here for the press I used - By purchasing through my links, you support my recipes & video’s at no additional cost. Thank you for your support!

The honey tuille

60 g	egg white
40 g	sunflower oil
50 g	flour
10 g	butter
2 g	salt
50 g	honey

Mix the egg white with the sunflower oil, the flour, the butter, the salt and the honey. Now blend it till smooth. Then transfer it into a bowl and let it set in your fridge.

Once set you can spread it on a silicon sheet using a stencil. Remove the stencil and bake them at 140 degrees Celsius till golden brown. This takes around 15 to 20 minutes. Then when still hot shape the tuilles between a honeycomb press.

Again, if needed reheat the tuilles in the oven or with a heat gun. They need to be flexible from the heat, otherwise they will break.

Click here for the press I used - By purchasing through my links, you support my recipes & video’s at no additional cost. Thank you for your support!

The potato & paprika crisp

1 big	starchy potato
1	shallot
25 g	milk
2 g	smoked paprika powder
25 g	isomalt sugar
3 g	salt

Begin by peeling the starchy potato. Then slice it in small even pieces. This results in an even cooking. Now submerge the potato in cold water and season it with salt. Boil the potato till fully cooked. Once cooked drain the water and set the potatoes aside for later. Then cut the shallot in half, clean it and cut it in thin slices. Now add a drizzle of oil to a pan and start softening the shallot. Do this on a low heat to prevent color from forming. You only want to soften and not caramelize.

After that measure 50 grams of the softened shallot into a blender and also add the milk, the smoked paprika powder, the isomalt sugar and the salt. Now blend it till smooth. Once smooth add 110 grams of the boiled potatoes and blend it for a couple more seconds. Don’t overmix it, otherwise the mixture gets to sticky and gluey.

Then pass it through a fine sieve and press it through with a spatula or ladle. After that spread it on a silicon sheet using a stencil and level it with a pallet knife. Now remove the stencil and dry them at 70 degrees Celsius for around 3 hours. Once dry take them off the sheet and deep fry them at 160 degrees Celsius till the crisps stop bubbling. This takes between 10 and 20 seconds. Then directly place them on a press and shape them with the top part. Now let them cool down and they’re ready to be served!

Click here for the press I used - By purchasing through my links, you support my recipes & video’s at no additional cost. Thank you for your support!

The chocolate opaline crisp

100 g	glucose syrup
200 g	fondant
2 g	salt
150 g	dark chocolate

Begin by mixing the glucose syrup with the fondant and the salt. Now heat this up till the temperature is 160 degrees Celsius. Be sure to keep on mixing it in between, otherwise the fondant will burn. It takes a while, but trust me it will be totally worth it. Once it has the right temperature turn off the heat and let it cool down till it’s 130 degrees Celsius.

Then add the dark chocolate and mix it till it’s fully incorporated. After that place it on a silicon sheet, place another sheet on top and flatten it. Now let it cool down completely. Then break it in smaller pieces and transfer it into a blender. Blend it into a fine powder.

Now place a stencil on a silicon sheet and dust the chocolate powder on top. Make sure it’s thick enough. Then remove the stencil, the powder on top of the stencil you can reuse, so don’t throw it away. Now melt the powder in the oven at 150 degrees Celsius for around 3 to 4 minutes. Then let it cool down before gently removing it from the sheet and placing it on a press mold. Reheat it in the oven for a minute and shape it with the top mold. Then gently remove it from the press and it’s ready to be served!

Click here for the press I used - By purchasing through my links, you support my recipes & video’s at no additional cost. Thank you for your support!