Call me Mr White because today we are cooking crystal... bread A recipe developed by el Bulli, this is actually really simple. 600g of water, 20g of kuzu starch and 20g of potato starch whisked together and brought to a boil to thicken. Then poured into small silicon molds and baked on convection at 160C for 60-90 mins, it should be completely dry, hollow and crispy. Also doesn't have much inherent flavor so you can put whatever you want on it, I did one with king crab with wasabi, and another with whipped cream cheese and smoked salmon tartare. Kind of a a fun canapé idea 👍🏻 Video by @lennardy Follow @lennardy Tag Our Page To Publish Your Posts On The World's Best Chef Page Chefs- would you like us to share your meal, Tag us on our page 👩‍🍳👨‍🍳 Follow CHEF @chefpanel ➡️ #chefpanel Get inspired by amazing chef pages ⬇️⬇️⬇️ ➡️ @chefstalents ➡️ @chefsoffical ➡️ @chefler_platformu ➡️ @chefpanel ➡️ @worldlongitude #chefpanel #chefler_platformu #theartofplating #culinary #artofplating #chefstalents #chefler_platformu #chefsplateform #worldlongitude #chefsroll #gourmet #instachef #gourmetartistry #gastroart #chefsofinstagram #chefstable #michelinstar #michelinguide #finedining #pastrychef # #chefstagram #culinarylife #chefsplating #culinarytalents #chefclub #chefs #foodstarz #chefsteps #culinaryarts #cheflife