Jimmy Wollberg has worked as a pastry chef for 26 years, since he was 17. He has competed and participated in and won gold in the Olympics, two silver medals in the World Cup and two silver medals in the Olympics.
He has worked for more than ten years as a pastry teacher at the polytechnic education in Gothenburg. In addition, he is a partner in Berzelii chocolate, with a café and shop and the production of his own pralines.
Among the most fun he knows is to cook crackers, caramel, fudge and toffee.
– There is really no difference between a caramel and crackers, he says. Not until you take in the almond.
The same base of cream, syrup and sugar is also used for both fudge and toffee. Jimmy explains what needs to be added for them to be created.
He recommends that we use a scale to weigh the ingredients and a thermometer during the actual cooking.
He cooks the crackers 127 degrees.
– Then it’s perfect. A little soft but does not stick together with other cracks. And it detaches easily from the mold.
And easiest way to portion out cracks comes here:
When the crack is ready, pour it out on a plate or a baking sheet made of silicone or something else that can withstand heat.
Allow the crack to cool so much that you can handle it.
Then cut long strips, which are divided into small pieces. So small that when you roll them into balls, they can be placed in the crackling tins.
When all the molds are filled, set them in the oven on a plate. Not too hot. Eighty degrees. Then the crackling balls become soft again and flow out into the molds.
And the smartest of all. If you do not have the strength to roll the whole batter into small balls, it is good to save the poured crack for another day.
Source: ICELAND NEWS