How To make Espresso Tuile
1/2 teaspoon salt
1 cup brown sugar
1 cup corn syrup
1 1/4 cups all-purpose flour
6 ounces butter softened
1/2 teaspoon vanilla extract
2/3 cup crushed espresso beans
1 cup chopped pecans
Combine salt, brown sugar and corn syrup in mixer bowl with paddle attachment. Add flour, butter and vanilla extract, mix well. Add espresso beans and pecans. Place the batter in heaping tablespoons on non-stick baking sheet - 3 cookies at a time. Bake in preheated 350 oven 8 - 10 minutes. Watch carefully. Remove cookie sheet from the oven. Peel off, one at a time, from the sheet. Drape over 3 pieces of crumpled shaped parchment paper. Timing here is important. If cookies become too hard before draping, place in oven to soften. Cookies, if too soft, will tear, and if too hard, cookies will crack when removing from the cookie sheet.
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CHOCOLATE & COFFEE CREMEUX
100g dark chocolate, 70% cocoa
2 egg yolks
1 tablespoon sugar
80g heavy cream
80g whole milk
1/2 teaspoon vanilla extract
3g instant espresso powder
1/2 teaspoon gelatine powder, hydrated
COFFEE SEMIFREDDO
1 tablespoon coffee extract (Mix equal weight instant espresso powder and boiling water)
3 egg yolks
1 egg white
3 tablespoons sugar
1/2 teaspoon vanilla extract
100ml heavy cream
HAZELNUT DACQUOISE
30g hazelnuts, finely processed
2g cocoa powder, sifted
1 egg white
20g sugar
A pinch cream of tartar
CHOCOLATE SPONGE CAKE
1 whole egg
1 egg white
55g whole milk
15g cocoa powder
35g icing sugar
15g all-purpose flour
A dash of olive oil
WHIPPED CREME FRAICHE
50g creme fraiche
50g heavy cream
Icing sugar to taste
EDIBLE FLOWERS
MINT LEAVES
CHOPPED TOASTED HAZELNUTS
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100g socola đen, 70% cacao
2 lòng đỏ trứng
1 muỗng table đường
80g kem whipping
80g sữa nguyên kem
1/2 muỗng tea vani
3g bột cà phê đen hoà tan
1/2 muỗng tea bột gelatin, đã ngâm nước
KEM CÀ PHÊ
1 muỗng table cà phê đặc (Khuấy đều bột cà phê đen hoà tan với nước sôi cùng khối lượng)
3 lòng đỏ trứng
1 lòng trắng trứng
3 muỗng table đường
1/2 muỗng tea vani
100ml kem whipping
BÁNH HẠT PHỈ NƯỚNG GIÒN
30g hạt phỉ xay nhuyễn
2g bột cacao, lọc qua ray
1 lòng trắng trứng
20g đường
1 ít bột tartar
BÁNH BÔNG LAN SOCOLA
1 quả trứng
1 lòng trắng trứng
55g sữa nguyên kem
15g bột cacao
35g đường bột
15g bột mì đa dụng
1 ít dầu ôliu
KEM CHUA
50g kem chua creme fraiche
50g kem whipping
Đường bột theo khẩu vị
HOA ĂN ĐƯỢC
LÁ BẠC HÀ
HẠT PHỈ BĂM NHỎ
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How to make perfect Coral Tuile | Garnish | Lace Tuiles | Squid Ink Tuile | 擺飾 | 西餐擺盤 | 法式擺盤
To give an original and particular touch to your dishes, why not make a coral decoration?
Looks impressive ... and adds a great textural component to any dish!
While these are being used quite commonly in high end restaurants doing quite fancy molecular, modern cuisine, these tuile are anything but complicated.
The recipe and preparation method is very simple. The main ingredients are water, oil and flour to which you can add anything that can give aroma and color.
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A traditional Italian dessert with the addition of white chocolate served with raspberry sauce and a light crunchy almond tuile biscuit