Remember when Palcohol was a craze? And then it got banned by the FDA or something? They were worried people would abuse the powdered form of alcohol more than they abuse the liquid form, I think? Right.
Anyway, I read up on it a little, then took an afternoon to make up my own recipe for red wine palcohol with a couple friends. I substituted the fancy malodextrin for tapioca starch, added a little red wine and sieved it to form a powder.
The ratio of starch to wine is like 7:1, so it would take pounds of this stuff to give you a buzz. I decided to use the rest of the bottle to flavor some pastry cream with which to fill some cream puffs, which I subsequently dusted with the red wine palcohol. The choux pastry turned out great, but the red wine flavor was just average overall.
Still. What an idea.
More on red wine later next week. Spoiler alert: CAKE.
Wait, maybe that’s not a super huge spoiler. This is a baking blog, after all.