Many of you inquired about the process behind the delicate tuile garnish from one of my recent posts so I thought it’d be helpful to share the deets. The tuile garnish had its run about a year and a half ago, but I still enjoy this application and it correlates with my last post about incorporating flavors and ingredients into usable and edible garnishes. This particular tuile was from a private catering @robertjohnjenks and I just did recently. This was infused with shallot ash (that I wish I would’ve ground finer - for obvious reasons) that was used to garnish a second course plate up with bacon wrapped U10 scallops set in a celeriac vichyssoise. .
82 G H20
10 G AP Flour
5 G infusion (squid ink, ash, beet purée, spinach, vanilla bean, cocoa powder, etc...)
16 G canola oil
Mix all ingredients- transfer to a squeeze bottle. Heat a non stick pan on high, add 1 tbsp oil, squeeze about 1 tbsp batter. Mixture will bubble as the water starts to evaporate. Once all liquid has evaporated, remove using the back side of a metal spat and drain on paper towels.
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