Anne Cazor is a doctor in molecular gastronomy e agribusiness engineer and is the author of one of the molecular cookbooks most authoritative of the moment, "Molecular Cuisine. How to get a coffee sphere with a liquid heart?".
In this volume, which also contains a preface edited by Hervé This, one of the fathers of molecular cuisine, Cazor collects many interesting recipes signed by internationally renowned chefs.
Two easy molecular cooking recipes by two great chefs
Cheese Bonbons by Fabyenne Labeeyrie
Raised in southwestern France, Fabyenne Labeeyrie is heir to the restaurant tradition left to her by her family. She proposes this easy molecular cooking recipe, useful for those who are just getting into this culinary science.
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
4 egg whites
200 g of grated Comté or Gruyere cheese
breadcrumbs or sesame seeds
grape seed oil
halls
pepper or chili d'Espelette
Equipment
Electric whisk
Recipe
Beat egg whites until stiff with a pinch of salt. Gently incorporate the cheese with salt, pepper and Espelette pepper. Form balls with your hands and roll them in breadcrumbs or sesame seeds.
Then arrange the balls on a plate lined with plastic wrap. Pour some oil into a fairly high-sided saucepan and let it heat. dip a few balls into the oil, turning them, from time to time. Once all the bonbons are golden brown, lay them on paper towels and repeat with the rest of the balls.
Presentation
Thread the balls with a toothpick and lay them on a rectangular plate.
Chef's advice
Fabyenne Labeeyrie adopted the egg whites technique to make a warm mousse. In fact, as the temperature rises, the proteins in the egg whites coagulate around air bubbles previously incorporated into the whipped egg whites, which allows Fabyenne to serve a warm mousse.
Pistachio crispy pancakes, raspberry mascarpone crèmeux by Lionel Lallement
Pastry chef at Saint Clair Le Traiteur in Paris, Lionel Lallement is awarded the title of Meilleur Ouvrier de France Patissier at only 23 years old.
Preparation time: 30 minutes
Cooking time: 6 minutes
Ingredients
For the strawberries:
7.5 g of maltodextrin
25 g glucose
75 g of caster sugar
25 cl milk
32 g butter
30 gr of pistachio oil
25 g of chopped pistachios
For the mascarpone crèmeux:
42 g of mascarpone cream
16 g of raspberry jam
Equipment
Silicone mold
Pastry pocket with smooth nozzle
Recipe
Shingles:
In a bowl, mix the maltodextrin, glucose, and granulated sugar.
Mix the milk, butter, and pistachio oil in a saucepan until the butter is melted. Add the maltodextrin-glucose-sugar mixture and heat until it comes to a boil.
Add, off the heat, the pistachios and transfer the mixture to a silicone mold, spreading an even, thin layer. Then bake for 18 minutes in a 150° oven until brown. Allow to cool.
Mascarpone crèmeux:
Mix the mascarpone cream and raspberry jam. Transfer the mixture to a pastry bag.
Presentation
Cut out tiles and join them one by one, spreading crèmeux between each.
Chef's advice
Maltodextrin is a chain consisting of a variable number of sugars, which come from the hydrolysis of starch. It has a low sweetening power. In this recipe Lionel Lallement makes use of matodextrin because of its low hygroscopic power, that is, its low ability to capture water. Because of this property, it is able to retain the crispness of the shingles longer.
If you want to learn how to prepare dishes like these, follow the postgraduate course in molecular haute cuisine by Italian Food Academy.
