John Rubino
Executive Chef
984 SW 1st Avenue
Pompano Beach, FL 33060
954.907.7292

 
 

Helpful hints

  • After washing, store your template on a flat surface, such as a Silpat on a sheet pan.
  • For decorating tuile cookies, reserve some
    of the dough and color with cocoa powder or food coloring.
  • Apply decorations with a fine tip pastry bag before baking.
  • While tuile cookies are par baked, remove from oven and make decorative cut out designs using a small cookie cutter.
  • Other chefs use our templates for chocolate, hippenmasse and meringues.

We wish you many years of Happy Baking!

- The Pastry Design Team

 

   

 

 

Click HERE to see a PDF of Tuile Time Templates

If you would like to see our wide selection of pastry templates, just click here to view a pdf file.

Instructions:

Before use, thoroughly hand wash your template in warm soapy water.
It is not recommended that you bend, fold or put your template in the dishwasher.

Do not put the template in the oven.

To use your template

  1. Place a non-stick baking mat on a sturdy, flat half sheet pan.
  2. Place the template on the mat and use an offset spatula to fill in the cavities with tuile cookie dough.
  3. Remove the template before baking and bake the cookies between 350-375 degrees until desired doneness.
  4. Remove cookies from the tray and shape while hot.

 

 
  © Copyright 2006 The Pastry Design Group, Inc.   Web Design: WebLadyBug.com


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Tuile Time® is a registered trademark of the Pastry Design Group, Inc.

Pastry Photos courtesy of Vivienne Hall and John Rubino