We made the Creme Brulee yesterday and let it chill overnight. Today we got to coat the top with sugar and liquify it with a propane torch. It then sets up into the crunchy crust we creme brulee lovers love. This class could also be called Presentation 101. This is the first class where plating the dessert is important. When done in a restaurant, it helps justify that $14 cost for the creme brulee. giggle..
That little "cookie" on the plate is a Tuile (tweel). The batter is equal parts flour, melted butter, sugar and egg whites. You can put any free form shape on a cookie sheet. Even though they brown, they are totally flexible when they come out of the oven. If done quickly, they can be bent and formed into shapes (cones, ribbons, spirals, cups, fortune cookies, etc). As they cool, they hold the shape. Fun...
