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