Ingredients
1 large carrot, peeled
Method:
• Use a sharp peeler to make very thin carrot ribbons.
• Place the carrot ribbons on a baking sheet lined with a silicone mat or grease proof paper.
• Dry the carrot ribbons at a very low temperature (±100°C) until crisp, about 3 to 4 hours.
• Leave some of the carrot ribbons whole for garnish. Place the rest in a coffee/spice grinder and grind to a powder
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Brett Pistorius is a Pastry chef with true dedication to the culinary riches and trends of Great Britain. This is your exclusive source for the latest photos, blogs, articles, top lists and recipes.
Showing posts with label Carrot powder. Show all posts
Showing posts with label Carrot powder. Show all posts
Wednesday, 2 February 2011
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About Me
- The Pastry King
- The Pastry king was started in 2009 when I wanted to showcase my skills, & a personal résumé portfolio. The credit crunch really resulted in founding a business, The Pastry King, the name became about, because of circumstances during the time. It was when deciding on this very blogging handle; did I think of one particular pastry chef, the person I most admired & wanted to learn from. To me, he is a Pastry King – so it was from there it came really. The Pastry King grew, people showed they wanted a bespoke service even in a credit crunch. The early days I made chocolates, & cakes. I involved myself in consultancy roles and training jobs. I helped businesses developed recipes and so much more. At one time I was developing my range of chocolate spreads, & award winning truffle selection, packaged to be shelf ready for retailers to sell from their store shelves. Several years back I decided to close up shop, really due to a job vacancy I took post of. One, which I could not & therefore did not refuse. Over the past few years, I have really enjoyed to still be doing what I love doing, & since become a father to one lovely little boy. I consider myself to be very lucky.