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WORKING WITH TUILE FOOD TIPS TALLYRAND

 

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 shapes.

  • As they must be moulded while still warm it is best to bake no more than two at a time.
  • Watch 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).
  • Have your mould ready when you remove the tuiles from the oven, so you can work quickly before they crispen.
  • As the tuiles cool they will become stiff and hold the shape of the mould.
  • They 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 oven).

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Tallyrand
Food and Cooking Tips
from professional
Chef Tallyrand

 

Born 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 de Gardemanger.

Germany 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 . . .

If 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 : info@hub-uk.com