Hello everybody! I am preparing for the Bocuse d'or competition and I would like to know if it is possible to use pastry relief mats for savoury tuile paste and no jaconde, in order to create a pliable relief that I can then mold to shape. Has anyone done this before? If so I would appreciate any hints or pointers.....specifically on how to get the relief perfect, without any excess biscuit. Any advise would be appreciated.
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3/6/08 at 6:26am