Need Help ! How to make these kinds of tuile

hi guys,

I am trying to search for more information about these kinds of tuile, and i dont know what exactly name to call them or just call " modern tuiles"

These Tuiles are very awsome with a very thin layer, crispy, and so many holes on it.

If anybody here know about these kinds of tuile, please and please help us how to make that.

i thank you very much and have a nice day to all of you !

Hong.

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e_lancaster2002

I've seen them called lace tuiles or lace cookies. There are many recipes for them all over the web.

Hong_le_66746

thanks Elisabeth, but i think, these tuiles are not the kind you talk about. as you can see, the holes of these tuilés are very big, round and many

sorry for my bad english

e_lancaster2002

Here are a few recipes I found; as you can see they are quite hole-y.

http://www.pastrypal.com/2009/09/orange-lace-cookies/

http://www.finecooking.com/articles/delicate-lace-cookies.aspx

http://www.chefeddy.com/2010/10/pumpkin-tuile-pumpkin-lace-cookie/

It seems essential to let the batter rest overnight, and you have to use a silpat, not parchment. To get them into the traditional tuile shape you just lay them over something cylindrical to cool.

Hong_le_66746

thank you very much, i have tried all of them last day. But the results are not the same with pictures ive posted, the difference is the holes of these tuiles, they bigger, nicer. the most impotant information that i found is they not bake these tuiles, they "pan fry" them like they do with the parmesan cheese tuile and WITHOUT sugar

Afonso_Tito_de_Morais_164825

Try this out, seems to work every time for me. 10g flavouring juice, 10g flour, 15g butter and 35g flour. I know it seems extremely small-scale but it wields around 10 tuilles since they are very thin. Good luck!

Afonso_Tito_de_Morais_164825

Here's some pictures. I should add that it's baked at 180C and that for me it doesn't seem to work well with citrus fruits since it goes really bitter after baked, or pulpy fruit juice because it goes soft instead of crispy. Be precise with measuring as it is critical to how they pan out!

Tim_230841

Hong, if you can take closer picture of the cookbook (its in German), I can translate the recipe and technique!

audi_aldiano_314255

Hello guys,is there anybody know how to pan fried these tuile? Cus i cant find any 'fried tuile' recipe online

Liisa__68212

Hi Tim, I am also interested in the recipe translation for the lace tuiles. :~D

Adam_Ross_112408

Aye-o!

Kinda late to the discussion but I call these "reduction tuiles"

40g neutral oil

10g flour

300g cold water

TT salt

Whisk all together, strain.

Heat a nonstick pan until very hot

Whisk base and add 2 oz to the pan

Whisk the heating liquid a few times as it cooks

As the mix reduces, the water evaporates and the oil seperates, cooking the cooked flour into the boiled out "lace look"

Remove from pan and dry on c fold

Hope this helps!

Scott_Syme_537530

Hello there could you please send me the recipe as I was unsure why flour was markedoing twice ?

Scottsyme71@gmail.com

Many thanks scott

Afonso_Tito_de_Morais_164825

One of them is sugar.. not sure which and I the recipe's lost somewhere in these 2 years ahah probably 10g sugar and 35g flour.