Culinary Institute of America

Pear and Thai Jewels

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Preparation info
  • Makes

    10

    desserts
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

t
Ingredient U.S. Metric
Chocolate Tuiles, leaf shaped

Method

  1. Fill a half sheet pan ¼ in/0.6 cm high with cold water and place another half sheet pan on top. Place a piece of foil on the top sheet pan and place in the freezer.
  2. Make a hole about ⅛ in/0.3 cm in diameter in the top of each tuile so it can be placed over a pear stem. Reserve.
  3. Place the sorbet in a pastry bag with an opening 1 in/3 cm wide. Pipe 12 s