|
| TUILE
PASTE |
RECIPE
BY TALLYRAND |
 |
Take
out your crayons and colour me pink!
 Life
has a funny way of biting one in the bum as it were.
As I sit and type this, on New Zealand TV is none other
than the movie Willy Wonka and the Chocolate Factory!
Guess the ‘foods of the gods’ or the ‘gods
of the food’ are trying to tell me something after
my last week’s column
on chocolate and mention of the movie. Even though
I have seen it many times, I sit here watching it anyway
as a way of atoning! It appears there is a Willy Wonka’s
factory in the USA, as they are running a competition
for an all expenses paid visit to it . . . well that
will teach me! What do you think my chances are
of winning? Watch this space! . . . . .
 Which
leads me into this week’s recipe. As I sat here
ready to email this week’s recipe out, I made a
quick last minute change and I thought a follow up to
last week was in order. So we are going to make a tuile
paste, this delicate biscuit mixture can be easily moulded
to form shells, cups and other shapes. Small dowel rods,
rolling pins and teacups maybe used as moulds. Or get
different shapes by using different templates, (you
can experiment and make your own templates from discarded
plastic container lids), also take some of the mixture
and mix with a little instant coffee and with a paper
cone, pipe patterns on them or feather them, depending
on the desired result.
What
has this to do with a follow up to chocolate? Well,
made into baskets or similar they make great edible
‘cups’ for chocolate mousse or other types
of desserts; ice cream, sorbet, bavarois etc. Or as
can be seen in this photograph, I made a free form length
of it and used it to present and give some height to
this dessert: sweet ravioli filled with fresh lemon
curd and a tart berry ice cream. The plate has been
finished with spots of raspberry coulis and decorative
angelica.
I
do hope you will add this recipe to your archives and
make use of it, so much can be done with it, it is so
much fun once you start to experiment with shapes and
moulds. Believe me you will be wowing family and friends
with your expertise and amazing dessert. Tuiles by the
way is French for ‘tiles’, don’t ask
me why.
Ingredients
for Tuile
Paste
|
flour
|
100
|
gm
|
|
icing
sugar
|
100
|
gm
|
|
egg
whites at room temp
|
3
|
pc
|
|
butter
(melted)
|
100
|
gm
|
How
to make Tuile
Paste
- Sieve
together the flour and the icing sugar
- Add
the egg whites while beating to a smooth paste, mix
well
- Gradually
incorporate the melted butter, mix well (allow to
rest for at least 2 hours for best results)
- Spoon
a little of the batter onto a prepared baking sheet:
(buttered and floured) alternatively greaseproof or
silicone paper or silicone mats can be used
- Use
the back of a spoon or a plastic scraper to spread
the batter out very thinly into circles or whatever
shapes required.
- Bake
at 180ºC until they go just a light golden colour
(approx. 3-4 minutes)
- Remove
from the oven and immediately remove from the tray
with a spatula
- Leave
to cool or shape as required while still warm
Chef's
Tip for Tuile
Paste
A
little coffee powder, concentrated orange, food essence
or similar may be added before adding the egg whites
to flavour them if preferred.
|
Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Enjoy
and bon appetit . . . . .
Recipe
from professional
Chef Tallyrand
|
