Shellfish tuilles

Alexander Wood

Alexander Wood

7th February 2011

Shellfish tuilles

ONCE MADE THESE TUIILES MUST BE KEPT DRY.
BEST TO BAKE FRESH EACH DAY

Ingredients

  • 90ml ( 1/3 cup) CRAB OR LOBSTER BISQUE REDUCTION - DOWN TO A PASTE LIKE CONSISTENCY
  • 250g ( 1 packet ) BUTTER - ROOM TEMP
  • 200g PASTEURISED EGG WHITE - ROOM TEMP
  • 200g PLAIN FLOUR - SIFTED
  • PINCH SALT
  • PINCH CASTOR SUGAR
  • OPTIONAL
  • CRISP SMOKED STREAKY BACON CRUMBS
  • CHOPPED CHIVES

Method

FIRST REUCE THE CRAB BISQUE DOWN TO A "gLACE" LIKE PASTE AND ALLOW TO COOL TO ROOM TEMP
WHIP BUTTER, THEN ADD EGG WHITES A LITTLE AT A TIME, FOLLOWED BY THE PLAIN SIFTED FLOUR, SUGAR AND SALT.
FINALLY BEAT IN THE CRAB PASTE. SCRAPE INTO A CLEAN CONTAINER, COVER PASTE WITH CLING FILM AND ALIDE
DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
TO COOK
SOFTEN TUILLE MIX, SPREAD THINLY AND EVENLY OVER YOUR CHOSEN TEMPLATE ONTO A SILPAT MAT.
SPRINKLE WITH SMOKED STREAKY BACON CRUMBS AND CHOPPED CHIVES. BAKE AT 375F/190C UNTIL GOLDEN.
REMOVE FROM OVEN, RELEASE FROM SILPAT MAT WITH A PALETTE KNIFE, ALLOW TO COOL BEFORE CAREFULLY REMOVING INTO A CLEAN DRAY CONTAINER

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you