Tuiles and crunchy elements for dessert

The crunchy element in desserts is important because it adds contrast to other textures and creates a more complex flavour experience. The crisp consistency brings variety that complements the soft, creamy character of other ingredients. This creates a delightful harmony and adds an extra dimension to the dessert experience.

Tuiles are made from a simple batter of ingredients such as flour, sugar, butter and egg whites. This mixture creates a light, crisp texture that makes tuiles ideal as a delicate and flavourful dessert ingredient. Today, tuiles are widely used in international cuisine and have found their way to Denmark, where they enjoy popularity as an elegant and delicious dessert component.

In Danish gastronomy, tuiles are often used as a decorative and flavourful detail in desserts. They can be used to add texture and crunch to ice cream, mousses, panna cotta and other desserts. Tuiles can also be served as a stand-alone snack or combined with fresh berries, whipped cream or other sweet elements. Their fine, delicate character makes them a valued touch on the Danish dessert table, where they add subtle elegance and a crisp contrast to the sweeter elements.

Sisse Pernille Busk is a trained chef and pastry chef, has been part of the national culinary team and is today sous chef at Knudhule Badehotel, where she is responsible for the dessert kitchen, among other things. Below, Sisse shares some of her tricks, or hacks, for making great tuiles.

The basic recipe is simple….

You can vary the flavour by, for example, adding vanilla, cocoa, citrus and spices such as cinnamon or cardamom to the batter. These flavour enhancers can have a great effect on the finished dessert.

Tuiles are often made in silicone moulds, which come in a variety of decorative shapes. It is important to spread the batter carefully with a spatula so that it fills the entire mould. It is just as important to remove any excess batter, as after baking it will otherwise detract from the otherwise elegant look. For example, excess batter can form a veil over the otherwise fine pattern of beautiful tuiles.

Once the silicone moulds are filled with batter, it is time to put them in the oven. If you want the tuile to be flat or even, it is a good idea to take them out of the oven before they are fully baked and finish baking them on a baking tray. If you bake them completely from the start, they can be difficult to remove from the moulds without breaking them. If, on the other hand, you want a curved shape, it is a good idea to lay them over a round object, such as a rolling pin, a baguette tray or similar.

Below you will find some good examples of how to use tuiles well in your desserts, so that they contribute both texture and visual appeal.

Strawberries Romanoff is a dessert of strawberries marinated in orange sugar and Cointreau, which gives the strawberries an extra complex flavour. This is paired with, among other things, vanilla cream, macaroons and strawberry sorbet, and not least our Orange Tuile, giving us a lovely dessert with both sweet and tart notes and contrasting textures that are soft, creamy and crunchy all at once. All in all, this is a great dessert with a complex flavour experience.

This dessert uses a cocoa tuile as a crisp textural contrast to the other parts of the dessert. The rest of the dessert consists of, among other things, a blackcurrant mousse on a cocoa base with a milk chocolate coating, and of course served with our delicious vanilla ice cream. This gives us a truly delicious dessert with several contrasts. We have contrasts between the sweet, the tart and the bitter. At the same time, we get textures that are soft, creamy and crunchy. All of this helps elevate the flavour experience.

This is a relatively simple but still delicious dessert, consisting of a poached pear with caramel foam and salted caramel ice cream. It is topped and garnished with two beautiful "leaf" tuiles, which add crunch and visual appeal to the dessert.

This one is built around the espresso ice cream, which is the main feature of the dessert. To create an interpretation that recalls a classic cappuccino, it is naturally combined with similar elements. That is why there is also a milk cream. Added to this are muscovado and caramelised macadamia nuts, which contribute sweetness and crunch respectively. Finally, it is topped with a beautiful tuile.

Besides tuiles, there are many other crunchy elements that add crunch to the texture of desserts. Below is a list of elements:

Chopped chocolate

When you use chopped chocolate in your dessert, you give it a whole new element of crunch that can help create a more complex flavour experience and, not only that, you also invite in an extra dose of cocoa's complex flavour.

Crystallised chocolate

Crystallised chocolate brings an unrivalled note of crunch, flavour and surprise to your desserts. It is not just a topping or decoration; it is a culinary contrast that elevates every dessert experience.

Moulded chocolate

Besides being outstanding in its artistic expression, moulded chocolate offers dimensions that other dessert components can envy. The crisp quality of moulded chocolate brings an important contrast to the soft mouthfeel of, for example, vanilla sauce or crème brûlée.

Chopped nuts

Chopped nuts add an exciting and subtle layer to desserts that might otherwise lack something crisp. Their ability to create contrast in both flavour and texture is a gift to any dessert chef who wants to create something out of the ordinary.

Roasted nuts

Roasted nuts add a complex layer of flavour and, not least, aroma to the dessert. They do more than break up a monotonous texture. They give the dessert an extravagant wholeness that speaks to the senses on every level.

Nut brittle

In the culinary world, nut brittle has long been a favourite among dessert garnishes, appealing not only to our taste buds but also to our senses across texture and flavour.

Praline

The characteristic crunchy texture of pralines can bring a completely different dimension to any dessert. Just as a painter uses a contrasting colour to make the main colours pop, the crunchy structure of a praline has a similar effect in a dessert. Where creamy-soft consistencies usually dominate desserts, pralines break through with a refreshing contrast, creating balanced harmony.

Meringue can do a great many things. It can add something in terms of flavour, texture and appearance, as it can be flavoured, coloured and shaped in so many ways.

French meringue

The hallmark of French meringue is that it is not heat-treated during preparation. It is also not as stable as Italian and Swiss meringue, but it is good for decorations that are dried in the oven or a dehydrator. This meringue is typically sweeter than the others, as icing sugar tastes sweeter than regular sugar.

Italian meringue

Italian meringue is made with a heated sugar syrup, and depending on how high you heat it, it becomes a more or less firm meringue. This meringue has many uses and is, among other things, very good for chocolate marshmallow treats. It is easy to flavour and colour.

Swiss meringue

This meringue is whisked over a water bath, and then whisked until cold and glossy before use. It has many of the same properties as Italian meringue, and which one you prefer to use is often a matter of taste.

Tip: It is always an advantage to whisk your meringue at medium speed, as full speed will give a more brittle and porous result.

Pavlova

When you take a bite of a delicious pavlova, the crunch briefly registers as a sensory transition that instantly adds dimensions to the flavour experience. The juicy cream, the sweet berries and the delicate yet distinct taste of vanilla – all of this is highlighted by the crisp contrast of the pavlova.

Jerusalem artichoke chips

By making Jerusalem artichoke chips, you get a crispness and flavour that complements a wide range of dessert profiles, from the light and fresh to the deep and rich.