Secrets of the Best Chefs

(Kiana) #1
of the freezer and it works quite well. You can also make
crostadas with all kinds of fresh fruit: try nectarines, apricots,
and cherries in the summer, when fruit is at its best.



  • The reason for this, according to Danko, is that cornstarch
    doesn’t fully dissolve until the liquid is at a boil. So if you don’t
    let the filling bubble in the center, you may have some residual
    starch in your crostada.




  • This is utterly terrifying, but it works. The fruit doesn’t fall out
    because of all that cornstarch (it’s almost like a jam at this
    point) and the parchment comes off easily.



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