1 minute read
Game Changers in Baking
By Patricia Clark
Many of us have seen the amazing entremet work by chefs such as Cédric Grolet, Antonio Bachour and the incredible Dinara Kasko — who also offers online classes when you buy her mats — utilizing special cut silicone molds.
TUILLE RECIPE
You can use any tuille recipe or try your hand at mine.
Method:
In a small bowl, whisk together the sugar and flour, then whisk in the butter, flavor, texture and salt until smooth. Spread evenly across the surface of the mat, making sure to evenly fill all the crevices. Slide the palate knife or offset spatulas across the top of the mat, gently scraping away any excess around the molds. Bake at 350 for 6 minutes. The tuilles will naturally pop up from the molds once they are firm. Make sure the mat and supporting baking sheet are cool between batches.
What some may not have seen are the easy-to-use décor mats that help us transform a simple dish into art. These mats can be filled with sugar, chocolate or, my personal favorite, tuille batter.
MUST HAVE MATS FOR ANY GALLEY
These products can also be found on Amazon.com or BakeDeco.com
Silikomat Fantasy Tricot Décor Mat shop.silikomart.com
And the affordable, Beasea Fondant Lace Mold beasea.com
Pavoni Coral Baking/Freezing Mold pavonitalia.com/professional/en
Ingredients:
(makes 12 large or 24 small) 6 tablespoons granulated sugar 1 oz. (3½ tablespoons) unbleached all-purpose flour 1½ oz. (3 tablespoons) unsalted butter, melted 1 tablespoon flavor — I prefer almond extract 1 teaspoon texture — I prefer citrus zest or white sesame seeds Small pinch of salt
Variations include:
Texture: Sesame seeds, finely ground pistachios, zest of citrus fruits, vanilla bean paste, dehydrated and finely chopped flowers and tea leaves. Colors: Dehydrated fruit or herb powders, such as those from Suncore Foods. suncorefoods.com Colors: Food-grade airbrush and colors at cakeart.com Flavors: Food-grade essential oils at lorannoils.com Edible printer: Gorgeous edible creations at ink4cakes.com
