Need Help! How to make these kinds of tuiles?

[Việt Hồng]

hi guys, 

I am trying to search for more information about these kinds of tuile, and i dont know what exactly name to call them or just call " modern tuiles"

These Tuiles are very awsome with a very thin layer, crispy, and so many holes on it. 

If anybody here know about these kinds of tuile, please and please help us how to make that.

i thank you very much and have a nice day to all of you !

Hong.

(Source: from coobkook of Yannick Alleno)

 

(Source: this dish was made by the head chef of Caravel Hotel in Viet Nam)

 

(source: https://jadedfork.wordpress.com/2010/07/04/lameloise-chagny/)

 

(source: http://www.inspiration-cooking.com/dishes_of_the_moment/menu-of-the-month/salt-caramel-cream-served-w/)

 

(source: http://www.newscientist.com/blogs/culturelab/2012/02/eat-rich-or-die-trying-just-desserts.html)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Edited April 30, 2015 by Việt Hồng (log)

[gfron1]

These look like basic sugar tuiles to me.  I use the recipe from Pierre Herme which has orange in it.

[cakewalk]

This might be helpful:

 

http://www.pastrypal.com/2009/09/orange-lace-cookies/

[gfron1]

yep, that looks like the ones I make.

[Lisa Shock]

The one pictured with a yellow sauce might be a parmesean tuile. Just bake a small pile of grated parmesean on a silpat for a few minutes.

[RWood]

I've used a base recipe like this and subbed different fruit purée's for the orange juice, and they still have the lacy look.

This tuile here is made with strawberry purée, sometimes they will hold some of the pinkish color, but this photo doesn't show that.