Fancy Garlic Toast
Modernist Garlic Bread: The Aerated Cloud
| Ingredient | Quantity | Scaling | Procedure |
|---|---|---|---|
| Confit Garlic Cubes | 45 g (3 cubes) | 30% | 1.: Thaw the garlic cubes. Place in a tall Bamix beaker with the softened butter and salt. |
| Unsalted Butter | 150 g | 100% | |
| Fine Sea Salt | 2 g | 1.3% | |
| Whole Milk | 30 g | 20% | 2. The Emulsion: Using the Bamix Multipurpose Blade, blend until smooth. The milk provides the moisture needed to create a stable "butter-cream." |
| Xanthan Gum | 0.5 g | 0.3% | 3. The Aeration: Switch to the Bamix Whisk Blade. Add xanthan gum. Whisk on high for 3 minutes, moving the Bamix up and down. |
| 4. The mixture should double in volume and become a pale, fluffy mousse. | |||
| Sourdough or Baguette | 1 loaf | — | 5. The Application: Slice the bread. Slather a thick layer (about 1cm) of the "Cloud Spread" on each slice. |
| Parmigiano Reggiano | 30 g | 20% | 6. The Finish: Finely grate cheese over the top using a microplane. |
| 7. The Bake: Place in a preheated oven at 200°C for 8–10 minutes until the edges are dark gold and the center is bubbling and puffed. |
Why This Works (The Modernist Edge)
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Thermal Expansion: The air trapped by the Bamix Whisk Blade and stabilized by the Xanthan Gum expands when heated. Instead of the butter just soaking into the bread and making it soggy, the "Cloud" sits on top like a savory frosting.
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The Maillard Boost: Because our garlic was already "confit" (pre-caramelized), the flavor is deep and nutty rather than sharp and acrid.
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Texture Contrast: You get a crunch from the toasted bread, a "squish" from the middle, and a light, airy foam on the very top.
Macro-Nutrient Analysis (Per 2-slice serving)
Assuming 8 servings per loaf.
| Metric | Amount |
|---|---|
| Calories | 245 kcal |
| Fat | 18.5 g |
| Net Carbs | 16.2 g |
| Protein | 4.8 g |
Storage Tip
The Aerated Cloud Spread can be made in advance. If you store it in the fridge, it will harden back into solid butter. To use it again, let it come to room temperature and give it a quick 30-second "re-whisk" with the Bamix to bring the air back into the structure before spreading.
Would you like me to suggest a "Modernist Parsley Oil" drizzle to finish this off, using that pulp technique we discussed?