Appendix: Standard recipes for dessert garnishes

Tuiles and Variations

Basic Tuiles

240 g sugar

180 g flour

2 g salt

120 g egg whites

90 g butter, melted

Method

Combine sugar, flour, and salt in mixer until well combined. Add egg whites and mix ingredients until smooth. Spread thinly into desired shape or stencil, and bake in a moderate oven (170°C or 350°F) until golden brown (10 to 15 minutes). Bend or shape while still warm.


 

Variations:

Chocolate Tuiles

240 g sugar

120 g flour

60 g cocoa powder

2 g salt

120 g egg whites

90 g butter, melted

Method: Same as above; add cocoa to flour.


 

Cinnamon Almond Tuiles

240 g sugar

120 g flour

60 g ground almonds

5 g cinnamon

2 g salt

120 g egg whites

90 g butter, melted

Method: Same as above; add cinnamon and almonds to flour.


 

Meringues

180 g egg whites

Pinch cream of tartar

270 to 360 g sugar (Depending on how firm you want the meringue to be. More sugar creates harder meringues)

Method

French or traditional meringues: Beat egg whites and cream of tartar until foamy. Gradually add sugar while beating, then whip to stiff peaks. Pipe into desired shapes and bake in a very low oven (80°C to 95°C or 175°F to 200°F) for 12 to 24 hours, until dry and firm.

Swiss meringue: Add all ingredients to a stainless bowl and beat over a bain marie until thick, glossy and in stiff peaks. Pipe into desired shapes and bake in a very low oven (80°C to 95°C or 175°F to 200°F) for 12 to 24 hours, until dry and firm.

Cool and store in an airtight container.


 

Nut brittle

400 g glucose

500 g sugar

400 g sliced almonds

100 g butter

Method

Combine sugar and glucose with enough water to dissolve. When the mixture is a light caramel colour, stir in almonds and butter. Roll immediately between two sheets of parchment paper to desired thickness. Can be rewarmed in oven briefly in order to roll thinner.

License

Icon for the Creative Commons Attribution 4.0 International License

Modern Pastry and Plated Dessert Techniques Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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