tuiles
Fri, 03/05/2010 - 12:53
Hello Darling Daring Bakers! I am hoping you really are daring because I need help with a recipe/technique that is (I think!) the hardest thing in the world!
Does anyone have any foolproof tips for making good tuiles? I tried to make some pepper ones this morning from a Michel Roux cookbook and they were a disaster. This is not the first time I have wound up with thin crunchy slabs that refuse to come off the paper/baking sheet and are pliable for all of about, oooh, 30 secs. Am I cooking them too long? Are my recipes useless?! I should add that I have the same issue with almond tuiles.
I just want to be able to garnish my desserts!!! Is this too much to ask?!?!
Thanks,
Emma.
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The DBers did tuiles in Jan 2009 and I found that the thickness of the stencil was the most important aspect of making them. I used an old ice cream container (about 1/2mm) to make my shapes and that shaping them was really an art not a science! See here for my post on tuiles. You can reheat them in the oven so you reshape them if they don't work out the first time.
To address your questions :-
Q1 Try the DBers recipe it worked for me (on the above link)
Q2 I used a silicone baking sheet and had no problems
Q3 I found that they only stay soft and pliable for 30-50 secs at most - so simple shapes are best - you can reheat them to make them soft and reshape them.
Reality is merely an illusion, albeit a very persistent one. Albert Einstein (1879 - 1955) My blog
thank you! I'll be trying out the DBers recipe!
oh, and I have put a link to your tuiles on my blog if that's ok?
EmmaB www.mrsbastinsdelights.com
thank you! I'll be trying out the DBers recipe!
oh, and I have put a link to your tuiles on my blog if that's ok?
That's fine I hope it goes well for you I will be looking out for the results.
Reality is merely an illusion, albeit a very persistent one. Albert Einstein (1879 - 1955) My blog
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