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Raspberry Tuilles - Coulis Base, How Can i obtain flexibility?

post #1 of 8
Thread Starter 

Hi everyone,

I am currently working on a dessert dish for the summer months at the restaurant i work at in london. My main obstacle is achieveing a raspbery tuille that i can shape, at the moment my efforts have ended in glass like shards with no flexibility whatsoever that shatter when bent.

I have little pastry experience and would be very grateful if someone could give me some pointers, and send me in the right direction. The tuille is to go with a elderflower panna cotta, baked peach and raspberry and lime coulis, and i would it like to act as a taco like shell for some fresh raspberries and elderberries. (Thought some background to the dish would be useful just for interest purposes)

Thanks very much,

M

post #2 of 8

Welcome to Cheftalk Passthetalc

 

Instead of words , how about a video:

 

http://www.metacafe.com/watch/4677552/raspberry_tuile_dessert_recipe_how_to/

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 8

I could not get the video to play from that link (may be an issue with the software on my laptop), but I did find another version of the same video (I think) here: http://www.youtube.com/watch?v=YT8WAJZcUTM

post #4 of 8

That is same one , thanks Paul.

 

tuille/raspberry leather.....the technique is very good, not hard at all.

 

Petals

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 8
Quote:
Originally Posted by petalsandcoco View Post

That is same one , thanks Paul.

 

tuille/raspberry leather.....the technique is very good, not hard at all.

 

Petals



You are very welcome Petals.  I've not made a tuille before, but I think I'm going to try now.  I think it could work well with some of the desserts I'll be working on this week.  I'm very glad to have run across this posting.  Thanks for the original link!

post #6 of 8

If you add a small amount of unbeaten egg white to the puree and sugar mixture - about 10% by weight - it will help the tuile dry and crisp faster.

post #7 of 8

NSM,

 

Thank you so much for that tip !

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #8 of 8

 

Quote:
Originally Posted by nightscotsman View Post

If you add a small amount of unbeaten egg white to the puree and sugar mixture - about 10% by weight - it will help the tuile dry and crisp faster.

 

NEAT!  I hope to have some time at work to try this soon, although I think I will be using strawberries for mine (we've got a LOT of them right now, lol).

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