{"id":340,"date":"2019-06-13T22:24:08","date_gmt":"2019-06-13T22:24:08","guid":{"rendered":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/back-matter\/appendix-standard-recipes-for-dessert-garnishes\/"},"modified":"2019-06-14T16:36:54","modified_gmt":"2019-06-14T16:36:54","slug":"appendix-standard-recipes-for-dessert-garnishes","status":"publish","type":"back-matter","link":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/back-matter\/appendix-standard-recipes-for-dessert-garnishes\/","title":{"raw":"Appendix: Standard recipes for dessert garnishes","rendered":"Appendix: Standard recipes for dessert garnishes"},"content":{"raw":"<h1>Tuiles and Variations<\/h1>\r\n<h2>Basic Tuiles<\/h2>\r\n<h3>Ingredients<\/h3>\r\n240 g sugar\r\n\r\n180 g flour\r\n\r\n2 g salt\r\n\r\n120 g egg whites\r\n\r\n90 g butter, melted\r\n<h3>Method<\/h3>\r\nCombine sugar, flour, and salt in mixer until well combined. Add egg whites and mix ingredients until smooth. Spread thinly into desired shape or stencil, and bake in a moderate oven (170\u00b0C or 350\u00b0F) until golden brown (10 to 15 minutes). Bend or shape while still warm.\r\n\r\n<hr \/>\r\n\r\n<h2>Chocolate Tuiles<\/h2>\r\n<h3>Ingredients<\/h3>\r\n240 g sugar\r\n\r\n120 g flour\r\n\r\n60 g cocoa powder\r\n\r\n2 g salt\r\n\r\n120 g egg whites\r\n\r\n90 g butter, melted\r\n<h3>Method<\/h3>\r\nSame as above; add cocoa to flour.\r\n\r\n<hr \/>\r\n\r\n<h2>Cinnamon Almond Tuiles<\/h2>\r\n<h3>Ingredients<\/h3>\r\n240 g sugar\r\n\r\n120 g flour\r\n\r\n60 g ground almonds\r\n\r\n5 g cinnamon\r\n\r\n2 g salt\r\n\r\n120 g egg whites\r\n\r\n90 g butter, melted\r\n<h3>Method<\/h3>\r\nSame as above; add cinnamon and almonds to flour.\r\n\r\n<hr \/>\r\n\r\n<h1>Meringues<\/h1>\r\n<h2>Ingredients<\/h2>\r\n180 g egg whites\r\n\r\nPinch cream of tartar\r\n\r\n270 to 360 g sugar (Depending on how firm you want the meringue to be. More sugar creates harder meringues)\r\n<h2>Method<\/h2>\r\nFrench or traditional meringues: Beat egg whites and cream of tartar until foamy. Gradually add sugar while beating, then whip to stiff peaks. Pipe into desired shapes and bake in a very low oven (80\u00b0C to 95\u00b0C or 175\u00b0F to 200\u00b0F) for 12 to 24 hours, until dry and firm.\r\n\r\nSwiss meringue: Add all ingredients to a stainless bowl and beat over a bain marie until thick, glossy and in stiff peaks. Pipe into desired shapes and bake in a very low oven (80\u00b0C to 95\u00b0C or 175\u00b0F to 200\u00b0F) for 12 to 24 hours, until dry and firm.\r\n\r\nCool and store in an airtight container.\r\n\r\n<hr \/>\r\n\r\n<h1>Nut brittle<\/h1>\r\n<h2>Ingredients<\/h2>\r\n400 g glucose\r\n\r\n500 g sugar\r\n\r\n400 g sliced almonds\r\n\r\n100 g butter\r\n<h2>Method<\/h2>\r\nCombine sugar and glucose with enough water to dissolve. When the mixture is a light caramel colour, stir in almonds and butter. Roll immediately between two sheets of parchment paper to desired thickness. Can be rewarmed in oven briefly in order to roll thinner.","rendered":"<h1>Tuiles and Variations<\/h1>\n<h2>Basic Tuiles<\/h2>\n<h3>Ingredients<\/h3>\n<p>240 g sugar<\/p>\n<p>180 g flour<\/p>\n<p>2 g salt<\/p>\n<p>120 g egg whites<\/p>\n<p>90 g butter, melted<\/p>\n<h3>Method<\/h3>\n<p>Combine sugar, flour, and salt in mixer until well combined. Add egg whites and mix ingredients until smooth. Spread thinly into desired shape or stencil, and bake in a moderate oven (170\u00b0C or 350\u00b0F) until golden brown (10 to 15 minutes). Bend or shape while still warm.<\/p>\n<hr \/>\n<h2>Chocolate Tuiles<\/h2>\n<h3>Ingredients<\/h3>\n<p>240 g sugar<\/p>\n<p>120 g flour<\/p>\n<p>60 g cocoa powder<\/p>\n<p>2 g salt<\/p>\n<p>120 g egg whites<\/p>\n<p>90 g butter, melted<\/p>\n<h3>Method<\/h3>\n<p>Same as above; add cocoa to flour.<\/p>\n<hr \/>\n<h2>Cinnamon Almond Tuiles<\/h2>\n<h3>Ingredients<\/h3>\n<p>240 g sugar<\/p>\n<p>120 g flour<\/p>\n<p>60 g ground almonds<\/p>\n<p>5 g cinnamon<\/p>\n<p>2 g salt<\/p>\n<p>120 g egg whites<\/p>\n<p>90 g butter, melted<\/p>\n<h3>Method<\/h3>\n<p>Same as above; add cinnamon and almonds to flour.<\/p>\n<hr \/>\n<h1>Meringues<\/h1>\n<h2>Ingredients<\/h2>\n<p>180 g egg whites<\/p>\n<p>Pinch cream of tartar<\/p>\n<p>270 to 360 g sugar (Depending on how firm you want the meringue to be. More sugar creates harder meringues)<\/p>\n<h2>Method<\/h2>\n<p>French or traditional meringues: Beat egg whites and cream of tartar until foamy. Gradually add sugar while beating, then whip to stiff peaks. Pipe into desired shapes and bake in a very low oven (80\u00b0C to 95\u00b0C or 175\u00b0F to 200\u00b0F) for 12 to 24 hours, until dry and firm.<\/p>\n<p>Swiss meringue: Add all ingredients to a stainless bowl and beat over a bain marie until thick, glossy and in stiff peaks. Pipe into desired shapes and bake in a very low oven (80\u00b0C to 95\u00b0C or 175\u00b0F to 200\u00b0F) for 12 to 24 hours, until dry and firm.<\/p>\n<p>Cool and store in an airtight container.<\/p>\n<hr \/>\n<h1>Nut brittle<\/h1>\n<h2>Ingredients<\/h2>\n<p>400 g glucose<\/p>\n<p>500 g sugar<\/p>\n<p>400 g sliced almonds<\/p>\n<p>100 g butter<\/p>\n<h2>Method<\/h2>\n<p>Combine sugar and glucose with enough water to dissolve. When the mixture is a light caramel colour, stir in almonds and butter. Roll immediately between two sheets of parchment paper to desired thickness. Can be rewarmed in oven briefly in order to roll thinner.<\/p>\n","protected":false},"author":123,"menu_order":1,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"back-matter-type":[39],"contributor":[],"license":[],"class_list":["post-340","back-matter","type-back-matter","status-publish","hentry","back-matter-type-miscellaneous"],"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/pressbooks\/v2\/back-matter\/340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/pressbooks\/v2\/back-matter"}],"about":[{"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/wp\/v2\/types\/back-matter"}],"author":[{"embeddable":true,"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/wp\/v2\/users\/123"}],"version-history":[{"count":3,"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/pressbooks\/v2\/back-matter\/340\/revisions"}],"predecessor-version":[{"id":441,"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/pressbooks\/v2\/back-matter\/340\/revisions\/441"}],"metadata":[{"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/pressbooks\/v2\/back-matter\/340\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/wp\/v2\/media?parent=340"}],"wp:term":[{"taxonomy":"back-matter-type","embeddable":true,"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/pressbooks\/v2\/back-matter-type?post=340"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/wp\/v2\/contributor?post=340"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/wp\/v2\/license?post=340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}