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Air Bread Philly Cheesesteak

Air Bread Philly Cheesesteak | Carla Choy
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A modern taken on a classic Philly Cheesesteak sandwich, served in the style of José Andrés' The Bazaar at SLS Hotel.

for air bread 
½ cup warm water
½ tablespoon fresh yeast
1 teaspoon  sugar
1 cup all-purpose, unbleached flour 
2 teaspoon  Kosher salt
1 tablespoon melted butter, unsalted 
Maldon salt to sprinkle on top
for cheddar cheese espuma 
¾ cup aged Cheddar cheese
¾ cup heavy cream
3 egg whites 
½ tablespoon kosher salt
¼ tablespoon sugar
for caramelized onions
2 medium yellow onions, finely sliced 
2 tablespoon butter, unsalted 
salt to taste 

other ingredients
Thinly sliced Wagyu beef (carpaccio style)
Chopped chives

Air Bread Philly Cheesesteak | Carla Choy


for air bread 
1. Stir together water, yeast and sugar in bowl of stand mixer.
2. Let stand 5 minutes to proof yeast.
3. Add flour, salt and butter and attach to stand mixer with dough hook.
4. Beat on low speed for 6 minutes or until dough comes together and forms a firm ball. If kneading by hand, with the heel of your hand or a pastry scraper, push and stretch the dough out in front of you, pull it back into a ball, then push out in front of you, pull it back into a ball and then push out and pull back again stretching the proteins and folding air as you work. The kneading by hand process should take about 10 minutes.
5. Remove bowl from mixer, cover and let dough rest in a warm place for 25 minutes.
6. Refrigerate bowl overnight.
7. The following day transfer dough to a warm place.
8. Preheat oven to 450˚F.
9. Line sheet tray with parchment paper or silicone mat.
10. Divide dough in half and using rolling pin or pasta machine roll out 1 piece of dough about 2 mm (1/16-inch) thick.
11. Cut dough into 1.5-inch squares and place them on sheet tray. With the rolling pin extend the square in one direction to form an oval which will then cause the dough to puff in the hot oven. 
12. Bake for 6 minutes until dough puffs up and turns golden brown.
13. Let cool down on wire rack to room temperature.
14. With needle, punch one small hole in each “air bread”.
15. Store air bread in dry place in sealed container.

for cheddar cheese espuma  
1. Shred cheese with box grater and transfer it to small saucepan with milk. 
2. Bring milk and cheese to a simmer. Add salt and sugar. 
3. Add hot cheese mixture to a blender and slowly add egg whites while blending
4. Blend for 60 seconds then add to isi (whipped cream) canister, charge and test for consistency (should be light and viscous).  Hold in warm water bath until service. 
for caramelized onion puree
1. Heat butter over medium heat in a medium sauce pan.
2. Add the onions, a couple handfuls at a time, cooking each handful 1.2 minutes before adding the next. Add until all onions are translucent and season with a heavy pinch of salt. 
3. Reduce heat to low and cook for 30.40 minutes, stirring occasionally, until the onions reach a thick paste. Raise temperature to medium during the last 10 minutes to brown the onions. 
4. Once cooled, add to a food processor and blend into a puree. Keep warm for service. 

to serve  
1. Inject cheese sauce into the “air bread” through previously made hole. Do not overfill the air bread or it may break.
2. Spread caramelized onion puree on slice of beef and flame with blowtorch or under a high broiler for 20 seconds. 
3. Place beef slice on “air bread” with caramelized onion puree facing down. 
4. Sprinkle top with Maldon salt flakes and chopped chives.
5. Serve immediately or the “air bread” will get soggy and will not be crispy. 

Enjoy this recipe? Get the downloadable recipe booklet from "Meals Ready to Eat" with this link.

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