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.
"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.
One membership. Access all content.
Every masterclass, the full recipe library, and the creators who add new recipes every week, all with Gronda PRO.
70+
Masterclasses, new ones every month
50,000+
Step by step professional recipes
1,500+
Creators cooking at professional restaurants
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.
Frequently Asked Questions
Gronda is where you learn the techniques behind world-class dishes, taught by the chefs who built them. Over 70 masterclasses and more than 50,000 restaurant recipes, built for cooks who already know their way around a kitchen and want to go further.
Full access to every masterclass in the library and the complete recipe collection. All lessons, all techniques, all chefs, under one membership.
On the Gronda app on iPhone and Android, or straight from your browser at gronda.com. Start on one, pick up on the other.
Every masterclass lists its level and length up front, so you know exactly what you're getting into before you start. Whether you're picking up a technique for the first time or refining one you've worked for years, there's a class built for where you are.
Yes. Every masterclass comes with its own recipes, and PRO membership includes the full recipe library beyond the class itself.
The first lesson of this class is free, no card required. To watch the full class and everything else in the library, start a Gronda PRO trial. You get full access during the trial and can cancel before it ends without paying anything.
Gronda PRO is —/month on the annual plan (billed once a year), or —/month if you'd rather pay monthly. Either way you get full access to every masterclass and recipe. The annual plan comes with a 7-day free trial, so you can try it before you're charged.
Yes, anytime. If you subscribed through the App Store or Google Play, cancel from your phone's subscription settings. If you subscribed on gronda.com, cancel from your account settings on the site. No fees, no calls.
Yes. Gronda PRO comes with a 30-day refund window. If you subscribed through the App Store, request the refund directly from Apple, they handle the payment. Through Google Play, request it in the Play Store or email support@gronda.com. If you subscribed on gronda.com, email support@gronda.com within 30 days of your purchase. After 30 days, refunds aren't available.
Start free for 7 days
Every masterclass, 50,000+ professional recipes, and 1,500+ creators. No payment required.
4.8 on the App Store
3M+ chefs
App of the Day in 120+ countries
9 Cracker Recipes for the Perfect Crunch · Rafa Costa e Silva
