Francisco Migoya

Balsamic Croquant

Preparation info
  • Yield 550 g / 1 lb 3.4 oz About

    50

    Pieces
    • Difficulty

      Medium

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 500 g / 1 lb 1.64 oz isomalt
  • 10

Method

  1. Cook the isomalt and the water in a small saucepan to 145°C / 293°F. Stir in the balsamic vinegar carefully to avoid splattering.
  2. Pour onto a nonstick rubber mat and place another nonstick rubber mat on top. Roll out as thinly as possible with a rolling pin. Let the isomalt cool on the nonstick rubber mat, then place it in a warm oven to make it pliable again.