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What's it's name?


Kim Shook
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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 by Kim Shook (log)
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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

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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.

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