Croustades with Stewed Fruit
Ingredients
Directions
Prepare the bread
Cut off the crust of the French roll and divide it into three equal portions.
Use a sharp knife to cut out the middle of each portion to form a basket, ensuring the bottom remains intact.
Fry and fill
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 golden.
Remove the croustades with a wire spoon or skimmer and drain 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
- Forms the crisp edible basket that holds the fruit filling.
- Stewed fruit
- Provides moisture, sweetness and flavor filling the fried bread shell.
The step that matters
Frying the croustades in hot fat. The fat must be hot enough to color the bread almost instantly. If the fat is too cool, the bread soaks up grease and turns heavy and soggy instead of crisp and golden.
“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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