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Tuile Moose Head Decorations
Preparation info
Yield:
34
decorationsDifficulty
Easy
Appears in
The Professional Pastry Chef
By Bo Friberg
Published 1989
Ingredients
¼ recipe or 8 ounces 225 g ½ teaspoon
Method
Trace the moose head in Figure 13-10, then cut the template out of cardboard that is 1/16 inch (2 mm) thick. The template as shown is the correct size for use in this recipe.
- If you do not have Silpats, grease the back of flat, even sheet pans, coat with flour, then shake off as much flour as possible.
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