DEMO – Brown Butter White Chocolate Sheets





Brown butter and white chocolate sheets
120 grams White chocolate
80 grams Brown butter
28 grams Tapioca maltodextrin

Melt the white chocolate in a “bain mairie.”
Mix with the melted, warm, brown butter.
Whisk in the Tapioca maltodextrin.
Roll out between two sheets of parchment paper.
Cut into desired shape.
Reserve frozen.

Here's a little Tapioca Maltodextrin 2: electric brown butter boogaloo

First, brown butter on high heat

At the same time, melt your white chocolate in a double boiler, or a microwave

Incorporate your strained brown butter into your melted white chocolate

Slowly at first, and then once more with gusto

Quickly add your tapioca maltodextrin

Whisk in all of that powdery goodness

Pour out your base onto parchment paper

That's how we roll

A well balanced cocktail should never be far off

I like to scrape up the scraps to make some old school powder

Pass the scraps through a fine mesh sieve

Add a little bit more tapioca maltodextrin, about 15% by weight should be fine

Your walls may just crumble down

Yummy streusel

For added refinement, feel free to tamis the crumbs to make a fine little mess

Enjoy