Tuilles
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I had a couple recipes that held up to freezing. Then there are those that are VERY humidity sensitive like Momoreg mentions. Not to mentions ones that I swear no one could shape fast enough...
What are you doing with them Anna? Depending upon your needs there are similar recipes that will give you longer shelf holding times like using a hippen paste (this can give VERY cool results) or a florentine type recipe.
What are you doing with them Anna? Depending upon your needs there are similar recipes that will give you longer shelf holding times like using a hippen paste (this can give VERY cool results) or a florentine type recipe.
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I want to use them to make oversized fortune cookies as a wedding favor (this is not an original idea but an old one from Martha) but am looking for a way to make them 2-3 days ahead of time.
P.S. I am only a mile from Lake Erie so humidity in the summer months is a huge consideration.
P.S. I am only a mile from Lake Erie so humidity in the summer months is a huge consideration.
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That eliminates what I was saying. You'd be better following Momoregs advice with this...two days should be fine if you wrap well. You can test your batter and see how well it holds. Also tuile batter holds in the cooler several days so it's one step less at the last minute.
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337 Posts
When I externed for The Brass Elephant, we made them in mini cup shapes once a week. They were stored a fish bucket. They actually seem to keep just fine.
A trip down memory lane... When I worked there, I made myself a stencil from a plastic lid by trimming off most of the lip, leaving just a small amount left which left me something to grab onto. Then cut out a circle in the middle of it. This helped me move a lot faster, but I could still only do no more than 6 at a time. I would take them out of the oven (which was placed in a hard to reach area), start yelling "HOT PAN! HOT PAN!" to clear everyone out of my way, then manuever myself around the kitchen and run to my station to form them between tiny brioche tins. At first I could do no more than 3 or 4, but was soon able to work my way up to "the standard amount", 6 being the amount Lord **** Chef thought you should do at a time, as anything less was a reason to get yelled at.
on him!
A trip down memory lane... When I worked there, I made myself a stencil from a plastic lid by trimming off most of the lip, leaving just a small amount left which left me something to grab onto. Then cut out a circle in the middle of it. This helped me move a lot faster, but I could still only do no more than 6 at a time. I would take them out of the oven (which was placed in a hard to reach area), start yelling "HOT PAN! HOT PAN!" to clear everyone out of my way, then manuever myself around the kitchen and run to my station to form them between tiny brioche tins. At first I could do no more than 3 or 4, but was soon able to work my way up to "the standard amount", 6 being the amount Lord **** Chef thought you should do at a time, as anything less was a reason to get yelled at.
on him!
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Weird. I tried to type in **** chef and it censored that word. Well, it *is* a four letter word. Hmmmm....
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I've got a Ginger Tuile recipe I used doing pastry in a restaurant. It might work for you; the finished tuiles held up several days in a tightly closed plastic box. I used a template to spread the batter into thin strips, and shaped the baked tuiles by spinning them around a pair of chopsticks. You could make circles and shape them as desired. The recipe came from the chef, Gary Robins:*
1 lb. sugar
1 lb. butter
2 tsp. ginger juice
2 to 3 tsp ground ginger
375 grams flour (ap)
1 lb. egg whites
Cream butter, sugar, and ginger juice well. Add flour/ginger alternately with egg whites. Mix until butter is completely incorporated. Let rest before using.
*although he may have gotten it from somewhere else; all I know is I got it from him.
1 lb. sugar
1 lb. butter
2 tsp. ginger juice
2 to 3 tsp ground ginger
375 grams flour (ap)
1 lb. egg whites
Cream butter, sugar, and ginger juice well. Add flour/ginger alternately with egg whites. Mix until butter is completely incorporated. Let rest before using.
*although he may have gotten it from somewhere else; all I know is I got it from him.
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337 Posts
Momoreg,
I'm really curious as to why that word is not allowed as it's not a swear. Thanks.
I'm really curious as to why that word is not allowed as it's not a swear. Thanks.
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846 Posts
I've made them as much as 3 days in advance for shee-shee dinners. I made ribbon cookies which are the same principle as tuilles, just wrapped around the handle of a wooden spoon.
Keep them...
* In an airtight container such as a large tupperware.
* If they are flat, put pieces of paper towel between the layers.
* If they are like ribbons, make sure they don't get bounced around too much or they will definitely break.
* Store in an out of the way place so they don't get broken.
Keep them...
* In an airtight container such as a large tupperware.
* If they are flat, put pieces of paper towel between the layers.
* If they are like ribbons, make sure they don't get bounced around too much or they will definitely break.
* Store in an out of the way place so they don't get broken.
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