A tuile is made from a delicate biscuit
mixture which can be moulded to make thin, crisp forms
such as shells, tubes, etc. They can be sweet or savoury
and originate from France where the word tuile means
tile . . . they were supposed to resemble the shape
of French roof tiles! They are most often served as
garnishes with desserts and made into a variety of decorative
they must be moulded while still warm it is best to
bake no more than two at a time.
the first batch closely while baking, to determine
the approximate time needed to bake the tuiles without
going beyond a pale golden colour and drying them
out (they will not mould once crisp).
your mould ready when you remove the tuiles from the
oven, so you can work quickly before they crispen.
the tuiles cool they will become stiff and hold the
shape of the mould.
are best stored in an airtight container, if not required
for immediate use as they wilt easily when exposed
to humidity (but can be crisped up again in a warm
and Cooking Tips
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : firstname.lastname@example.org