1. ChefMichaelScott
LeadChefInstructorAESCA
Boulder
Tuiles, Foams and Other
Dessert Garnishes

2. Tuiles
Crisp thin cookies that are pliable when warm
• Can be molded into shapes
• Provide height and texture to desserts
Florentine batter and lace cookies
• Contain more sugar
• Spread when baked (leave plenty of space between cookies)
• Finished product is lacy and brittle
• Batter works best if made 1 day ahead
Warning
• Very delicate
• Will sag over time especially in high humidity (store in airtight container)
• Mise en place all equipment needed before baking
• Attention during baking is crucial
• Use of silpats
• Do not cut on silpats
• Store and clean silpats properly when finished
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

3. Gelatin
Extracted from cartilage
• Most gelatin comes from cattle
• Comes in powdered form or sheets
• Gelatin absorbs liquids, swells then chilled to set liquid
Blooming gelatin
• Powder; sprinkle gelatin evenly over cold liquid to soften, add
hot liquid to melt, cool slightly before pouring into molds
• Sheets; soften sheets in ice water, place into hot liquid to
melt, cool slightly before pouring into molds
Unmolding
• Dip mold into hot water briefly, invert onto serving plate
• Refrigerate unmolded product
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

4. Dessert Foams
Egg whites
• Whipped into a foam for meringues
• Whipped and folded into products to lighten them
• Whipped and folded into products then baked for leavening
Cream
• Whipped for garnishes and topping
• Whipped and folded into product to lighten them
• Aerated using a iSi whipped cream charger
• Shake briefly before dispensing
• Keep cold
• Only use N2O (Nitrous Oxide) cartridges not CO2 (Carbon
Dioxide)
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

5. Other Dessert Foams
Adding stabilizers to liquids
• Gelatin
• Agar agar
• Lecithin
• Incorporate the stabilizer in the appropriate manner
depending on the type.
• Be sure product is chilled completely.
• Charge the canister
• Shake before despensing
ChefMichaelScott
LeadChefInstructorAESCA
Boulder