Mike Cornelissen
This recipe is developed for use with our SilverSil Mille-feuille molds.
| Quantity | Ingredient |
|---|---|
| 500 g | Chicken skin |
| 500 g | Chicken stock |
| 200 g | Tapioca |
| To taste | Salt and pepper |
Place the chicken skin and chicken stock in a saucepan. Cover with a lid and simmer gently for 15 minutes. Season with salt and pepper, unless the stock is already well seasoned. Additional flavorings may be added if desired.
Transfer the mixture to a thermomix. Add the tapioca and blend for 20 minutes without setting a specific temperature.
Spread the mixture evenly onto a silicone baking mat. Bake at 140°C for 15 minutes.
Remove from the oven and cut into the desired shapes to fit your mold. Place the cut pieces into a Mille-feuille Mold and bake again at 180°C for 15–30 minutes, until fully crisp and dried.
Garnish as desired and serve immediately.
A high-quality ‘SilverSil’ mold for making a waved crisp, in whatever shape you want. This silicone is perfect for transmitting heat, resulting in even better baking. This mold is made from 100% food-grade silicone and it is the ideal baking tool for these wavy crisps for the coming years- because this product lasts a very long time!
This mold can withstand temperatures ranging from -40°C to +250°C, making it suitable for use in both (shock) freezers and ovens.
