In this video I'll go over how to make and use tuile biscuits.
Tuile buscuits are such a simple addition to desserts but will take your plating to a new level. We'll cover the basics of making tuile paste, different ways to create shapes and objects, and then finish up with tips on how to use them in a variety of different desserts.
===== TABLE OF CONTENTS =====
00:00 - Introduction
00:34 - Tuile Basics
01:08 - Ingredients
02:14 - Making tuile templates
02:58 - Making tuiles using templates
05:48 - Making freehand tuiles
07:59 - Plating with tuiles - Idea 1
09:40 - Plating with tuiles - Idea 2
10:48 - Plating with tuiles - Idea 3
11:42 - Plating with tuiles - Idea 4
12:54 - Plating with tuiles - Idea 5
14:13 - Ending
===== RECIPE =====
= Tuile Paste =
- 30g (1 oz) flour
- 30g (1 oz) icing sugar
- 30g (1 oz) melted butter
- 1 egg white
= Chocolate Tart Base =
- 110g (3.88 oz) almonds, or almond meal
- 80g (2.82 oz) coconut, desiccated or thread
- 25g (0.88 oz) cocoa
- 90g (3.17 oz) pitted dates, soaked or use Medjool dates
- 40g (1.41 oz) honey
- 30g (1 oz) peanut butter
- 1 teaspoon vanilla essence
- Pinch of salt
= Chocolate Tart Topping =
- 200g (7.05 oz) dark chocolate (I used 50% cocoa here)
- 240g (8.46 oz) peanut butter
- 200g (7.05 oz) honey
= Method for base =
Place all the ingredients for the base into a food processor and blend together until it resembles a sticky crumb mixture. Press into a baking paper lined 20cm slice tin and set aside.
= Method for topping =
Place all the topping ingredients into a small saucepan and gently melt them together, stirring constantly until they are smooth and well combined. Pour it over the base, and leave it to set for a few hours.
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