Tuile Moose Head Decorations

Preparation info

  • Yield:

    34

    decorations
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. 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.

  2. 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.
  3. Mi