Скачать или смотреть How to Make Croustades | Ultra-Crisp Tart Shells for Canapés & Tasting Menus (Plant-Based Recipe)

In this video, I show you how to make these ultra-crisp vegan croustades — fried tart shells that are perfect as canapés or for tasting menus. Made with a charcoal and beer batter and cooked using hot irons, these plant-based shells deliver incredible texture and are a blank canvas for any intensely flavoured filling you can imagine.

DOWNLOAD MY COOKBOOK HERE - https://www.veggiechef.co.uk/store/p/...

More from me -
PATREON -   / eddieshepherd  
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM-   / eddiesheps  
TWITTER -   / vegetarianchef  
INGREDIENTS I USE - https://specialingredients.co.uk/?ref...

TASTING MENU RESERVATIONS - https://www.exploretock.com/thewalled...
MY COOKBOOK - https://carelpress.uk/walled_gardens

In this Video 'll walk you through:

My fully Plant based batter and how I replace the traditional egg yolk element
Tips for using croustade irons, and how to cook the croutardes
The key step to air-drying before frying
How to store them for service without losing that essential crunch

These shells are part of a dish currently on my menu, which I will also talk about.
If you're interested in modern, plant-based techniques and fine dining ideas, be sure to subscribe for more recipes, plating ideas, and chef-level kitchen techniques.

📌 Recipe Below

Croustade Batter -

Dry Ingredients
400g Plain flour
50g Trisol (sub with extra flour if needed)
25g Salt
24g Charcoal powder (for color – optional)
15g Sugar
18g Potato starch
2g EasyWhip (for emulsification and crispness)

Wet Ingredients
400g Beer
400g Water
100g Soy milk
40g Olive oil
Method
Blend dry ingredients thoroughly (especially charcoal).
Add wet ingredients and blend until smooth.
Strain through fine chinois.
Rest in the fridge for 1 hour.

🍳 To Cook the Croustades
Heat croustade iron in 160°C oil.
Dip into batter for ~5–10 seconds.
Turn upside down and air-dry until batter sets (about 30 seconds to 1 minute).
Fry attached to the iron for 3 minutes.
Release and fry loose for 30–60 seconds more.
Drain on a rack.
Store airtight with silica pack.
Best used same day.

Chapters -
00:00 - The beauty of Croustades
01:13 - Croustade Irons
01:37 - Making the batter
03:13 - Cooking the Croustades
04:45 - A finished serving

#PlantBased #ModernCooking #Croustade #FineDining #VeganCanapes #FermentedCashew #CharcoalBatter #TastingMenuIdeas