Molecular Gastronomy – Transformation walnut dust biscuits
By Chef Tali Clavijo
so today I felt like making something sweet and powdery. I’m just fascinated by fine powders and what better powder than tapioca maltodextrin? The ability for ‘malto’ to transform oils into powders is like a super power that only heroes are granted access too. Maybe someday I too will be able to turn fat into a fine powder…until then I will be making food that is amazing.
So, for this recipe I needed about 60 g of ‘Malto’ (tapioca maltodextrin), 145 g of walnut oil, 2.3 g of salt, and about 40 g of walnuts (I smoked mine in sugar, but you could use raw walnuts for this too).
I started by pan steaming my walnuts with some sugar for about 10 min on medium. Then I placed them aside.
Next, I measured out 60 g of ‘malto’ and added the walnut oil to the mix. I then added the salt to this mix and used a spatula to mix until the mass was even
Next, I combined the pan steamed walnuts (I did crush the walnuts to make them powdery) to the malto walnut oil and salt mixture.
I mixed until the mixture was even. Next, I spread the mixture to a thickness of 1 cm.
this process requires you to get two even leveled surfaces (about 1cm in height). Next, I covered the mixture with parchment paper and used my rolling pin to smooth out the surface of the walnut dust biscuit.
Once I rolled it enough I got a beautiful walnut dust biscuit.
Next, I cut with a circular pasta cutter
You could also just use a knife to cut shapes on the biscuit.
Final presentation :
Enjoy, and feel free to send me any questions, pictures, or other goodies to firstname.lastname@example.org
Chef Tali Clavijo