Croustades with Stewed Fruit
Ingredients
Directions
Prepare the baskets
Cut off the crust of the French roll and divide it into three equal portions.
With a sharp knife, cut out the middle of each portion to form a basket, ensuring the bottom remains intact.
Fry and serve
Heat a stewpan half full of fat until hot enough to color the bread instantly.
Immerse the croustades in the hot fat, frying one or two at a time for less than half a minute until done.
Remove the croustades with a wire spoon or skimmer and dry them on paper.
Fill the croustades with stewed fruit and serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- French roll
- Its day-old, firmer crumb holds the basket shape while frying and gives a crisp, sturdy case.
- Fat for frying
- Hot fat browns the bread's surface quickly, crisping it while the interior stays soft.
The step that matters
Frying in hot fat for under half a minute. The fat must be hot enough to color the bread instantly. If it is too cool, the bread soaks up fat and turns greasy; if left too long, it burns before the centre is done.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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