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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