657215 Mon Oct 05 12:50:21 -0700 2009 13 31 Home Cooking 0 5080555 Hello! I recently went to a restaurant (Varoulko) that had such a wonderful dessert, I'm dying to re-create it. It was a strawberry-mint mille-feuille. But the layers were not puff pastry, or anything similar- instead it was a crispy, thin layer of caramel, with mint leaves. Do I just make caramel, then spread it on parchment paper at a certain temperature, add mint leaves, and then once it cools, cut it into rectangle shapes? there is a picture of it on my food blog under the Varoulko restaurant review: www.emambrosia.wordpress.com I really appreciate any help!! Thank you, Evie Mon Oct 05 12:50:21 -0700 2009 240564 eviemichael 1 5081629 That could work. I can;t tell how delicate the layers were, but you will need to work quickly. Preheating a cookie sheet and putting the parchment on that will help some. Use a offset spatula to spread a very thin layer add mint leaves. You can add another very thin layer of caramel on top. Or you can dip the mint leaves in caramel with small nosed tongs and smooth out. Again - work very quickly or even better have a partner. You should score the caramel before it hardens or it won't break cleanly. If it is really delicate you may want to add a bit of baking soda but the picture doesn't look like it has bubbles in it. Mon Oct 05 20:36:11 -0700 2009 5080555 15001 jsaimd 2 5081852 Thanks a lot! The layers were delicate, but still had a thick crispy quality to it. Another option is to make Lace cookies and use mint leaves in the batter. But would the almond give too strong a flavor? what does baking soda do? Mon Oct 05 23:26:11 -0700 2009 5081629 240564 eviemichael 3 5082469 does anyone else have any ideas or advice? thanks! Tue Oct 06 08:02:52 -0700 2009 5081852 240564 eviemichael 3 5083381 you can make lace cookies without almond - there are lots of variations. but the texture will be different. The pic looks like caramel to me. Baking soda reacts with the heat and puts bubbles in the caramel - think peanut brittle. IT usually looks a bit opaque. Tue Oct 06 12:53:33 -0700 2009 5081852 15001 jsaimd 4 5083408 Yes youre right it was definitely caramel and not lace cookies...do you know of a recipe i could use for this? I feel like if I eye-ball it, it will just turn out a mess! Tue Oct 06 13:02:09 -0700 2009 5083381 240564 eviemichael 5 5084414 Caramel is just melted sugar - there is no recipe just a technique. And at that, sugar/caramel work can be difficult and painful to get the results you want. Sugar is hot and cools quickly... But I like the dry caramel technique - using a large heavy bottomed skillet, spread out a few cups of sugar so it is about half inch deep max. Stir it until it gets warm, then don't stir until the bottom melts, then you can stir - if you stir too soon it will make a mess. then when it is deep amber, pour out on your heated and potentially greased pan with parchment. use an offset spatula to quickly spread into a thin layer, then quickly score with a greased knife. Tue Oct 06 20:16:11 -0700 2009 5083408 15001 jsaimd 5 5084416 You might want to look up a recipe for a caramel tuile for a similar sensation, but an easier recipe. Tue Oct 06 20:16:47 -0700 2009 5083408 15001 jsaimd 6 5084925 thanks for the tips, i really appreciate it! Wed Oct 07 06:16:37 -0700 2009 5084416 240564 eviemichael 6 5084931 sorry but i cant find a caramel tuile recipe anywhere online, do you have one? Wed Oct 07 06:19:03 -0700 2009 5084416 240564 eviemichael 7 5085070 Here is one. http://www.homemade-ice-cream-desserts.com/tuile.html Wed Oct 07 07:14:56 -0700 2009 5084931 11958 wekick 8 5085128 Thank you! Looking at this texture, it would probably be more accurate for what I'm going for, for it to be straight cooled caramel... Thanks for all the help Wed Oct 07 07:35:51 -0700 2009 5085070 240564 eviemichael 9 5085139 Are those layers soft enough to cut with a fork. I'm trying to envision cutting hardened caramel with a fork. Wed Oct 07 07:39:15 -0700 2009 5085128 11958 wekick 10 5085479 They were crisp and hard, but could be cut with a fork- not neatly, of course. It was just the best dessert, I hope I can manage re-creating it! The mint leaves in the caramel went so well with the strawberries! Maybe the next time I go, they can give me some tips...? Wed Oct 07 09:35:29 -0700 2009 5085139 240564 eviemichael