What's it's name?

[Kim Shook]

What is the term for the really, really thin cake that is sometimes colored or textured by spreading out on a sheet of something (showing my vast ignorance here) and when baked, cut up to make a casing for things like mousse, etc.?? I cannot think of it and am trying to update my restaurant journal. Thank you.

Edited January 30, 2006 by Kim Shook (log)

[rickster]

Probably joconde.

[JetLag]

Probably tuille

[Woods]

  Kim Shook said:

What is the term for the really, really thin cake that is sometimes colored or textured by spreading out on a sheet of something (showing my vast ignorance here) and when baked, cut up to make a casing for things like mousse, etc.??  I cannot think of it and am trying to update my restaurant journal.  Thank you.

←

jaconde, biscuit, sponge

[Swisskaese]

Definitely jaconde.

[Kim Shook]

Thank you, all! I think on the menu they called it tuille. What would be the difference between tuille and jaconde, though?

[rickster]

Whenever I've seen it, tuile is a very thin crispy cookie. Joconde is a very thin sponge cake usually used to wrap around a mousse/bavarian cream tye of filling to create a cake. Both can be colored/decorated/striped. I think somewhere on the site is a demo by Wendy showing how to do decorative joconde.

[Ling]

Yes, it's definitely jaconde and the thin crispy cookie (often used as a garnish on a plated dessert) is the tuile.

[chefette]

http://forums.egullet.org/index.php?showtopic=72260