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Bread

Croustades with Stewed Fruit

Croustades are fried French roll baskets filled with stewed fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Croustades with Stewed Fruit

Ingredients

Directions

Prepare

  1. Cut off the crust of the French roll and divide it into three equal portions.

  2. Use a sharp knife to cut out the middle of each portion, forming a basket without holes in the bottom.

Fry

  1. Heat fat in a stewpan until hot enough to color the bread instantly.

  2. Immerse the croustades in the hot fat, frying one or two at a time for less than half a minute until golden.

  3. Remove the croustades with a wire spoon or skimmer and drain on paper.

Serve

  1. Fill the croustades with stewed fruit and serve immediately.

Recipe from a historical cookbook (Internet Archive).

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 dry, day-old crumb is firm enough to hold a shape and crisp when fried.
Fat for frying
Hot fat browns the bread quickly and gives the outside a crisp, golden crust.
Stewed fruit
Its moisture and sweetness fill the crisp basket and contrast with the fried bread.

The step that matters

Frying the croustades. The fat must be hot enough to color the bread almost instantly. If it is too cool, the bread soaks up grease and turns soggy instead of crisp. Frying only one or two at a time keeps the fat hot.

“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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