Laminated Black Sesame Shortcakes with Cold-Poached Rhubarb by Theo Glass | inspochef | inspochef
We aren't making croissants, but a simple letter-fold lamination is all it takes to engineer architectural, flaky strata inside a shortcake. The contrast here i
Ingredients
- 150 g water
- 150 g granulated sugar
- 1 whole lemon, cut into zest strips
- 30 g lemon juice
- 350 g fresh spring rhubarb, cut into 2-inch batons
- 45 g black sesame paste
- 40 g toasted sugar
- 10 g toasted sesame oil
- 250 g all-purpose flour
- 12 g baking powder
- 3 g kosher salt
- 115 g cold unsalted butter, cubed
- 160 g cold buttermilk
- 120 g cold heavy cream
- 20 g extra-virgin olive oil
- 15 g toasted sugar
- 25 g toasted sugar
- 20 g cold buttermilk
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