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!!