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Thomas Fuehrer
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Got questions about working with chocolate? Reach out to Dessert Professional Online members to find the answers.
I really like that tuille, Recipeeeee....!! would be grat to have..:!!!!
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Comment Wall (2 comments)
- At 7:57am on July 7, 2009,
Hassane Fellah said…
- i have no pro Thom,
what would you like to know, i will explain according to my knowledge and experience, we all come here to learn and get more knowledge.
please just tell me whats your exact question, i will try to explain it !
- At 10:16pm on July 6, 2009,
Hassane Fellah said…
- there is no special Recipe for that tuile Thom!
the only thing you should do is take a little of your Glucose Syrup, put it in a saucepan and put on a low fire, when its liquid put it on a silpat and spead it in a this layer evenly and let it cook in the oven 180 degee C.
when you bake it, it will be very bubbly in the oven if you watch it, when its done the big bubble in the oven will go down and you wont see the gluse bubbling any mroe and it will be stable in the oven, if you see its start to caramelized on the side, take it off its done.
regards
hassane fellah
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