ChefMichaelScott
LeadChefInstructorAESCA
Boulder
Tuiles, Foams and Other
Dessert Garnishes
Tuiles
Crisp thin cookies that are pliable when warm
• Can be molded into shapes
• Provide height and texture to desserts
...
Gelatin
Extracted from cartilage
• Most gelatin comes from cattle
• Comes in powdered form or sheets
• Gelatin absorbs liq...
Dessert Foams
Egg whites
• Whipped into a foam for meringues
• Whipped and folded into products to lighten them
• Whipped ...
Other Dessert Foams
Adding stabilizers to liquids
• Gelatin
• Agar agar
• Lecithin
• Incorporate the stabilizer in the app...
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42 tuiles gelatin & foams

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42 tuiles gelatin & foams

  1. 1. ChefMichaelScott LeadChefInstructorAESCA Boulder Tuiles, Foams and Other Dessert Garnishes
  2. 2. Tuiles Crisp thin cookies that are pliable when warm • Can be molded into shapes • Provide height and texture to desserts Florentine batter and lace cookies • Contain more sugar • Spread when baked (leave plenty of space between cookies) • Finished product is lacy and brittle • Batter works best if made 1 day ahead Warning • Very delicate • Will sag over time especially in high humidity (store in airtight container) • Mise en place all equipment needed before baking • Attention during baking is crucial • Use of silpats • Do not cut on silpats • Store and clean silpats properly when finished ChefMichaelScott LeadChefInstructorAESCA Boulder
  3. 3. Gelatin Extracted from cartilage • Most gelatin comes from cattle • Comes in powdered form or sheets • Gelatin absorbs liquids, swells then chilled to set liquid Blooming gelatin • Powder; sprinkle gelatin evenly over cold liquid to soften, add hot liquid to melt, cool slightly before pouring into molds • Sheets; soften sheets in ice water, place into hot liquid to melt, cool slightly before pouring into molds Unmolding • Dip mold into hot water briefly, invert onto serving plate • Refrigerate unmolded product ChefMichaelScott LeadChefInstructorAESCA Boulder
  4. 4. Dessert Foams Egg whites • Whipped into a foam for meringues • Whipped and folded into products to lighten them • Whipped and folded into products then baked for leavening Cream • Whipped for garnishes and topping • Whipped and folded into product to lighten them • Aerated using a iSi whipped cream charger • Shake briefly before dispensing • Keep cold • Only use N2O (Nitrous Oxide) cartridges not CO2 (Carbon Dioxide) ChefMichaelScott LeadChefInstructorAESCA Boulder
  5. 5. Other Dessert Foams Adding stabilizers to liquids • Gelatin • Agar agar • Lecithin • Incorporate the stabilizer in the appropriate manner depending on the type. • Be sure product is chilled completely. • Charge the canister • Shake before despensing ChefMichaelScott LeadChefInstructorAESCA Boulder

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