Christmas Rush Raspberry Tuiles
Thursday, December 15, 2011 at 12:23PM 
Two ingredients (rasberries and sugar) Rasberry Tuile Topped mini cupcake
Good griefl, I swear I had black and silver cases in "medium", but all I find was mini's. This left me with toppers that were far too large and since I'd already applied silver leaf to black choc candy coated balls I had to come up with a different topper.
Two ingredient 'Raspberry Tuiles' have a long oven drying time, but other than that were simple and quick to make fitting in perfectly with "Christmas rush" mode that I'm well and truly in!!
Now I did burn the first batch, second batch I reduced the cooking time by 20 minutes and they worked perfectly. I used a metal ruler and a sharp knife to cut strips; I then bent the strips and pinched ends whilst still warm.
The strips dry quickly to produce a crispy tuile that is intense in flavour, colour and is also vegan and gluten free. They are best made close to serving and perfect to top a range of desserts.
You just need raspberries and sugar for these... do give it a try and watch chef *David Carmichael the Executive Pastry Chef at The New York Palace demonstrate how the make the tuiles (recipe included).
*Note: chef Carmichael uses 4 pints (8 cups) of raspberries, I halved the recipe.
if you use a silpat you will end up with a waffle pattern on the shiny side.
Happy Baking :) and Christmas preparations!!
Reader Comments (1)
I have just discovered your fantastic website and Flickr photos. Jennifer you are very talented and generous to share your talents with others. What oven temperature did you use for the raspberry tuile. I have never heard of a silpat, will baking paper do the same job?