Timbale Cases
Submitted by gogirlusa
Crispy, lacy fried pastry cups made with a timbale iron and a simple batter of flour, egg, and milk. Fill them sweet or savory for an elegant presentation that looks way harder than it is.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
1 hrsIf you’ve ever seen those impossibly delicate, golden pastry cups at a fancy dinner party and wondered how they’re made, here’s your answer: a timbale iron and five minutes of practice.
The batter is dead simple. Egg, milk, flour, a pinch of sugar, salt, and a drop of oil. Whisk it smooth, let it rest until the bubbles disappear, and you’re ready to fry.
The timbale iron gets heated in deep oil, dipped into the batter, then plunged back into the fat. Seconds later, you have a crispy, lacy cup that slides right off the iron.
Fill them with creamed chicken, seafood, or fruit and whipped cream. They’re the kind of vintage kitchen skill that never goes out of style.
Kitchen Tips
- Let the batter rest a full hour. Those bubbles need to escape or your cases will be porous and fragile
- The iron must be hot enough that the batter sizzles and grips on contact, but not so hot that it slips off. If the batter drops into the oil, your iron needs more heat
- Only dip the iron to about half an inch from the top of the batter. If it goes over the rim, the case won’t release
- Drain finished cases upside down on crumpled paper towels so oil doesn’t pool inside the cup
Ingredients
Directions
Combine slightly beaten egg, milk, sugar, salt, and cooking oil.
Sift flour slowly into the mixture, beating constantly until smooth.
Set aside for 1 hour or until free from bubbles.
Fry on a timbale-iron which has been heated by immersing in deep, hot fat (360 degrees F).
Dip heated iron into batter.
Hold iron at an angle until the bottom is covered, then lower iron into batter until ½ inch from top.
Hold iron straight and lower into hot fat (360 degrees F).
Cook until case is crisp and brown. Remove from fat; slip case from iron.
Drain on crumpled, absorbent paper. If batter slips from iron back into bowl the iron is not hot enough.
If case slips from iron into fat, the fat is too hot.
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