Tuile Mix

Once steeped strain through a mesh strainer reserving liquid.

Tuile mix. Though the classic tuile shape is the curved roof tile form the possibilities are endless. Check half way through once golden its done if the mix is still white it s still raw. Put 4tsp of the mixture spaced apart on the teflon. Cook for 30 seconds flip and the cook for another 30 seconds.

A tuile is a crisp thin cookie that adds a bit of sweetness and crunch to servings of ice cream sorbet mousse and other creamy desserts. Sift in the flour add the essence and mix in the melted butter. Remove the cooled tuile and stand right side up ready for filling. Using a small off set spatula place a small amount of the batter in the center of the hole of the stencil and spread it out evenly.

Shape the cookie into a cone and fill with lemon curd and fresh berries. Bake the tuiles flat and layer them with pastry cream and fresh fruit for a napoleon. Cut a small hole about 3 1 2 inch diameter in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Often now made with isomalt a type of sugar to ensure a good snap the first tuiles were a thin biscuit made of flour eggs and sugar sometimes with the addition of almond meal.

Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Tuiles are traditionally a french wafer biscuit served with a dessert but the word tuile is now used to describe any crispy part of a dish be it sweet or savoury. These coral or lace tuiles are a really great way to add height or interest to dishes. This garnish is stunningly beautiful but surprisingly simple to make.

If you don t have acetate you can use any sheet of cardstock paper as a single use stencil. With a wooden spoon mix together the saffron tea with oil and flour. The mix would be spread thinly onto a baking mat. Make a stencil for the tuiles by cutting out a ring from a sheet of acetate.

Tuile can be stored airtight for up to 10 days and filled with pastry cream mousse sweetened whipped cream and or fruit. These plain tuiles are good but tuiles are also. Create crisp tuile bowls and fill them with ice cream and hot. Preheat a non stick pan and add a 1 4 cup of saffron tuile mixture.

Melt butter and sugar whisk egg whites add flour slowly combine until smooth cook at 120c for 7mins. A crisp tuile cookie can be one of the most versatile recipes in your repertoire. For a truly stunning shape drape a hot tuile over the base of a lightly greased heat proof shot glass pressing to form an upside down flower.