Painter’s palette tuile

Painter’s palette tuile

By
From
Sweet
Serves
4

This looks far more complicated than it actually is, so don’t be put off! To create the wood-grain effect of the painter’s palette, you need to get your hands on a wood-graining tool, which means a trip to your local DIY shop. Usually used for painting, they are very inexpensive. As an alternative, you could use a pastry brush to make a criss-cross pattern by brushing roughly in opposite directions, although the effect won’t be quite so good.

Ingredients

Quantity Ingredient
1/2 quantity Dark chocolate ice cream
1/2 quantity Strawberry ice cream
1/2 quantity Carrot sorbet
1/2 quantity Quince sorbet

For the tuiles

Quantity Ingredient
2 tablespoons cocoa powder
4 tablespoons water
115g butter, softened
140g icing sugar
3 egg whites
115g plain flour

For the sugar brush heads

Quantity Ingredient
300g caster sugar
4 tablespoons honey, warmed until runny

Method

  1. Preheat the oven to 200°C and line 2 baking sheets with silicone paper.
  2. To make the tuiles, sift the cocoa powder into a wide, shallow bowl and mix to a paste with the water. Using a wood-graining tool, roll it through the cocoa paste straight onto the silicone-lined tray, pressing firmly to create a wood-effect pattern. Repeat until you have quite a thick layer of cocoa all over the silicone paper. Repeat with the second tray, then set both aside to dry for 5 minutes while you make the tuile mixture.
  3. Beat the butter and icing sugar together in a bowl until smooth. Whisk in the egg whites, one at a time, until the mixture is smooth and shiny. Sieve the flour over the top then fold in gently.
  4. Using a large sheet of cardboard, cut the shape of a painter’s palette out of the centre (approx. 13cm x 8cm, with a small rectangle 5mm x 12cm alongside; see picture, left). Place the template onto the cocoa-covered baking sheet and spread the tuile mixture over the cut-out palette and rectangle, to a thickness of about 2mm. Carefully remove the template and repeat with the remaining mixture until you have 4 palettes and 4 rectangles (these are the brush handles). Bake for 5–6 minutes, or until pale golden-brown, then remove and cool on the trays.
  5. While these cool, make the sugar heads for the brushes. Heat the sugar in a pan until golden brown and liquid all the way through. Set the base of the pan into a bowl or tray of cold water to stop the caramel overheating, then leave it there for a few minutes until the caramel is slightly more solid.
  6. Pull a piece of caramel out to make the shape of a long teardrop − this will be the brush head. Gently press the tuile handle onto the wider end of the brush head then set aside to cool and harden. Repeat for the remaining brushes.
  7. To serve, place each palette onto a large plate, then brush with the warmed honey until shiny. Top with quenelles or spoonfuls of chocolate ice cream, then carrot sorbet, then strawberry ice cream and, finally, quince sorbet. Set a brush alongside each palette and serve straight away.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again