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Take out your crayons and colour me pink!

Willy Wonka - click for websiteLife 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




icing sugar



egg whites at room temp



butter (melted)



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:

litres   tsp = teaspoon
millelitres   tbs = tablespoon
kilograms   sq = sufficient quantity (add to taste)
grams   pc = piece, meaning a whole one of

Enjoy and bon appetit . . . . .

Recipe from professional
Chef Tallyrand