Savory hazelnut tuile

johG_241326

Hi all.

I'm planning on making beef with a carrot puree, and I was thinking about making a thin savory hazelnut tuile. By savory, I mean not sweet - as I want to avoid mixing a sweet tuile with the sweet carrots.

Has anyone tried something similar - and would you like to share a recipe?

tshewman

Most tuiles will have a sugar component due to the batter. That said perhaps consider a couple of option. Make a common tuile and dust with crushed roasted hazelnuts. My mind tends to want to stretch that by roasting the nuts and make a flour out of the roasted hazelnuts for the batter and then top with something like a freeze dried porcine powder.