Lemon tuile decorations for cakes and pastries
Recipe and instructions for making various decorations from tuile paste. The basic recipe for tuile paste is similar in proportions as in the recipe I put earlier, it is a new instruction for making decorations and with the aroma of lemon instead of vanilla it is at least tastier to me.
Preparation steps
- Whisk in the butter and sugar, add the egg whites and lemon flavor and finally the flour. The whipped mixture can stand in the refrigerator for a week, you can color it by replacing part of the flour with cocoa or green tea powder (total weight should remain the same) or food coloring.
- Instructions for making thin ornaments:
- smear thin circles of paste on the silpat mat and press them on top with another silicone mat or cling film (you can just fold the silpat in half, but then make sure to put the circles so that they overlap nicely) so that it is even thinner with some parts that are partially transparent.
- Bake at about 200 degrees, it takes 2-3 minutes very quickly, the baked ones look like this, there are two in the picture that are left in the oven, I didn't have time to paint until I took them out enough. Baked tuile circles are removed with a spatula one by one (the rest remain in the oven so you need to work quickly so that they do not burn), when you take them out, bend them and put them in the prepared crumpled aluminum foil, like this
- Tuile leaves
- Spread the tule approximately in the shape of a leaf and silpat and put it to bake at about 190-200 degrees. Apply a thin layer of green tea powder on a silicone veiner with a brush. Remove the sheets one by one, press between the upper and lower silicone sheet veiners and set aside. Repeat the procedure for the required number of sheets.
