Nine Crackers for the Pass
Nine crackers built as plate components: chia and nut, flaxseed, yogurt, milk foam, buckwheat, flatbread, beetroot meringue, fried yuca, arrowroot.
Rafa Costa e Silva
Chef & Owner, Lasai · Brazil
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
9 Lessons, 45 min total
About this course
Nine crackers built as plate components rather than as snacks. Savory cracker recipes dominate the list: chia seed and nuts, flaxseed, yogurt, buckwheat, flatbread, fried yuca, and arrowroot with spinach water. Two run sweet, a milk foam cracker and a beetroot meringue. Crisp comes from how much water leaves the dough before it sets.
The nine sort into three families. Seed and grain doughs rolled thin and baked. Batters and purees spread and dried on a mat. A meringue set by drying rather than by baking. Read which family a cracker belongs to and you can swap the flour, the seed or the vegetable without losing the snap.
Each one comes with serving ideas, because a cracker can be the thing the dish is about or the texture that finishes it. You leave able to build a crunch element for a plate already on your menu and pick the flavour profile that suits it. The same component thinking runs through Gronda's bread classes.
"Texture is a flavor of its own, and a good cracker proves it every time."
Rafa Costa e Silva · Executive Chef/Owner @ Lasai
Lessons
9
Video
45 min HD
Recipes
10
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian, Portuguese
At the end of this course you will be able to
Roll and bake five seed and grain crackers that stay crisp through a service.
Spread and dry the milk foam and yogurt crackers into even, brittle sheets.
Dry a beetroot meringue and fry a yuca cracker without losing their colour.
Batch seven savory cracker recipes and two sweet ones to your section's volume.
Crackers today, viennoiserie tomorrow.
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Meet your instructor
Rafa Costa e Silva
Chef & Owner, Lasai, Brazil · Executive Chef at Mugaritz, 2011
Rafa Costa e Silva is a Brazilian chef who left finance for the kitchen. He started at The Culinary Institute of America in 2003, worked with Jean Georges in New York, and was executive chef at Mugaritz in Spain by 2011.
He returned to Brazil in 2014 and opened Lasai, which took its first star in March 2015. He grows about 40% of the menu in his own garden and buys the rest from small farmers. That ingredient-first habit is what shapes the nine crackers here.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Mariam
Who is this course for?
New to crackers or well practised
First-time and practised cracker bakers who want crisp, even results sweet and savoury alike.
Crackers that carry their own weight
Cooks who want milk foam, beetroot meringue, arrowroot and spinach water as the base under each cracker.
Anyone who wants more crunch on a plate
Chia, flaxseed and beetroot meringue crackers, cooks who want crunch they made rather than bought.
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9 Cracker Recipes for the Perfect Crunch · Rafa Costa e Silva
