Thanks. I just kept shooting blanks.
I'm really going for just an underflavor. I don't want to affect the flavor of the Chefs Lobster. The chef just does not want the choux taste.
I have the shell figured out. I'm baking them in a bubble silicone sheet. They are fairly consistant size and are one bite. A large marble or small pingpong ball..It took a while to perfect it. I actually have to release them almost cooked and then right back into the heat to dry the insides out and make hollow.
I used a mortor&p for the fennel, worked well.
I tried basil.nay, nay! turned black
I love the chevril idea. dry it and grind it? what do you think?
I'm salt drying some lemon peel.
I have this idea from potatoes I made as a kid in europe, We use to spend hours make little potato balls with scoops. We use to dip them in egg whites and roll them in various salts and baked. Hard shell, soft inside, little forked to dip the in melted butter. I'm sure they have a name here.
I was think spraying the paste when puffing and sprinkling with assorted salts. any thoughts?
You know this just came up and Chef needed them yesterday. TX.OU weekend, Ranger play off,. Busiest we've ever been. Not even a motel room to be had. I really appreciate your ideas. Don't hold back.