Page 351 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

For the tuille
1

. Follow the procedure for making tuille paste described in step 1 on
page 228. Tint the batter with cocoa powder.

2
. Using an offset spatula, spread the tuille batter in a very thin, even
layer across a nonstick silicone baking mat. Drag a painting comb
across the parchment lengthwise. Scrape the extra batter off the
comb and make additional stripes below the first set as needed.
Freeze the tuille until it’s rock hard, at least 1 hour.