Caramel Tuile -Chocolate Caramel Tuile
Oftentimes novice and professional pastry chefs are in need of edible decoration with a modern yet organic look. Chocolate caramel tuiles fit exactly in that category. They are easily made and can be shaped into any form. Caramel tuiles look great on plated desserts and pair very well with gelatos and sorbets.
To me it was important to make this recipe for caramel tuiles without corn syrup and, if desired, it can be flavored with spices or certain extracts. The tuiles can be sprinkled with nuts or seeds before being baked to enhance it looks and flavor.
Getting it all together!
The caramel mixture for the tuiles can be made weeks ahead, provided it is stored in a well-sealed bag. However, it is best to bake and shape the caramel tuiles the day they are needed. Like most tuiles, these also attract moisture to them so it is best to store them in an airtight container.
Caramel tuile –Chocolate caramel tuile
|¼ Cup||(3 oz)||glucose||90 g|
|¾ Cup||(6 oz)||Extra fine granulated sugar||180 g|
|4 oz||(4 oz)||Semi or bittersweet chocolate||120 g|
- In a saucepan bring the glucose to a boil. Add the sugar and stir to combine. Boil without stirring any further to 335°F (168C°). Chop the chocolate in small pieces.
- Remove from heat and stir in the chocolate using a heat resistant or wooden spatula. Immediately roll the mixture between two silpats or on a lightly oiled surface to a thickness of about 2-3 stacked credit cards.
- Once cooled, using a roiling pin roll the chocolate caramel to a fine powder (Do not roll on a Silpat).
- Work the caramel powder thru a sift into a desired pattern onto a silicone mat 1/32 inch (1mm) thick. The pattern can be done freestyle or using a stencil.
- Bake at 400°F (205°C) until the caramel becomes liquid, about 5 minutes.
- Upon removal from the oven shape the chocolate caramel brittle into curves, rolled around a parchment paper wrapped rolling pin or simply leave flat.