Cooking with Stephen Lee Masterchef 6 - Tuiles and Berries
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
for the tuiles:
  • ½ cup / 115gr softened butter
  • 1½ cups / 300gr fine sugar
  • 5 eggs
  • 2 cups / 250gr all purpose flour
  • a inch of sea salt flakes
  • ¼ tsp grains of paradise
  • ¼ tsp vanilla extract
For the berries:
  • 4oz / 120gr fresh raspberries
  • 4oz / 120gr fresh blueberries
  • 4oz / 120gr blackberries
  • 1 tsp confectioners sugar
  • a pinch of five spice
  • juice of one lemon, divided
  • 1 tablespoon Ibarra chocolate, divided ( or grated 85% organic dark chocolate)
  • ½ teaspoon Buddha's hand zest, divided (or organic lemon)
To serve:
  • 5oz / 150gr mascarpone cheese
Instructions
For the Tuiles:
  1. In a mixer with whip or scraper attachment add softened butter and fine sugar.
  2. Mix butter and sugar together until pale yellow and forming ribbons by creaming on medium speed for approximately 3 minutes.
  3. Add the whole eggs, one at a time to loosen mixture. Add flour, pinch of salt & fresh cracked grains of paradise and vanilla extract.
  4. Cover a baking tray with parchment. Take one heaping soup spoonful of mixture. Use a circular motion with the back of the spoon to spread mixture onto pan. Freeze remaining
  5. mixture for future use.
  6. Bake mixture in the oven at 425F/190C for 9 minutes or until the edges are lightly brown.
  7. Immediately take one tuile at a time and very gently shape with the help of a rolling pin. If it's too hard to shape, just put the tuile back in the warm oven for a few seconds.
For the Berries:
  1. Mix raspberries & blueberries. Add one level soup spoon of confection sugar, a pinch of five spice & and 2 tbsp lemon juice (adjust to taste).
  2. Put blackberries in blender, add 1 tbsp. of lemon juice, Ibarra chocolate & grated Buddha's hand citron. Blend and set aside.
Dessert Assembly:
  1. With micro blade zest Buddha's hand citron onto plate for a heavenly
  2. aroma. Grate Ibarra chocolate onto plate.
  3. Layer berry mixture, berry puree & tuiles to liking.
  4. Spoon mascarpone cheese onto plate.
Notes
!Tools required:
- Mixer ( I use a Scraper Mixer Pro with the scraper attachment)
- Baking tray & parchment paper
- Powerful blender, to make a smooth blackberry puree ( I use a Vitamix)
- Microplane zester, for quicker and better results when grating food
- spatula, spoons, cups and knives
Recipe by The Petite Cook at https://www.thepetitecook.com/cooking-with-stephen-lee-us-masterchef-6-tuiles-and-berries/