Unlike a lot of women in Paris women I don't spend much time and money on shopping for jewellery or shoes or handbags, but what gives me a real kick is an afternoon strolling through the professional kitchenware shops in Paris, namely Dehillerin, Mora and A. Simon., all in the same neighbourhood of the former Les Halles in the 2nd arrondissement. One of the things I discovered at Mora when I returned from my stage was this "thing" on the picture on the right.
Immediately it made my heart and my credit card race, as it was a tool I recognized from the pâtisserie kitchen of my stage. When I had to prepare the petit fours during my two weeks in the pâtisserie I was using the identical one. I had to have it at home !
You wonder why this ugly metal thing makes my heart beat and what it is ? Well, it is simply a "professional" tool to bring tuiles into their typical roof tile shape (hence the name).
Now combine that with the right recipe, and you can make a lot of people happy (my key objectve with all this career-change-adventure I am going through). Here is one that helped me to succeed... :
The good thing about this recipe is, that you can make it in advance, freeze it, and like this are always ready to have the most amazong tuiles ready within 5 minutes. In the restaurant, this helped to be more efficient, as the batter for the tuiles was only made once per week in a huge amount, and it allowed to do the tuiles in the right quantity, corresponding to the number of reservations, within minutes just before service time.
1 x butter
1 x sugar
1 x glucose syrop
1 x flour
1 x chopped almond + pistachios
("1x" means, that you use the equal amount of each ingredient, no matter what, for example 100g of each will allow you to make about 50 tuiles)
Mix the softened butter with the sugar, then add the glucose syrop, a liquid that looks like translucent honey (see picture), and is available in pastry ingredients specialty stores, like in Paris for example at G. Detout. The glucose contributes to the tuiles being so crunchy and crispy and to their airy texture and is really key for the recipe ! Add the flour and then the chopped almonds and pistachios. So far nothing special or difficult. Now comes the trick I learned during the stage: roll the batter into cylinders (about 3 cm thick), and wrap them into film. Then freeze !
Now next time you plan to have the friendly neighbour over for tea (or any other friendly person for that matter), just preheat your oven to 160° C, cut slices of 0.5 cm, place them on a "silpat" (silicon mat), and bake them until they have the right color, depending on your oven that would be between 5-7 minutes. You need to watch though, as they can turn too dark within seconds after being perfect...
And now my new toy comes in .... You need to be really fast when placing them from the mat into the shape (alternatively you can use a rolling pin, if you don't have such a toy), as the tuiles are only flexible for seconds, and if you wait too long they will break.
The best is really to do them just the day you want to serve them (they won't last longer anyway...).
Voilà. Success guaranteed !