I have made Parmesean Tuille Baskets many times and used them for Mini Ceasar Salads. Just found a recipe using these baskets as a holder for Mac N' Cheese! Does anyone have a recommendation for another hard cheese that would work for this....I was thinking perhaps a Manchego or a Dry Aged Jack Cheese. I would really appreciate some advice! Thanks!
I made those frico crisps for a party a few weeks ago. I filled it with microgreen salad and a halved quail egg.
What I found helpful (Thanks engineering hubs!), is to bake the mounds and take them out of the oven a few min before its completely done, drape over a inverted muffin cups or a foil lined rolling pin, stabilized with a foil cradle. bake for 2 minutes more to crisp up, and let it slightly cool before taking them off the molds. This beats the pressure of "working quickly" and it makes it more uniformed... if you got 60 of them to make.
That's a very good tip - thank you. Did you ever try putting your cheese mounds directly onto the inverted muffin tin? I am thinking they might melt over the sides to form the cups all on their own, or if not, make it simple to shape them midway through with the aid of a silicone spatula or silicone cupcake mold, or a spoon.
Sure, just about any hard cheese works with this technique, including Gruyere, Pecorino, Asiago, Dry Jack, Parm, Kashkaval, an aged cheddar, and especially your Manchego. Probably Grana Padano would be fine as well. If you use an Italian hard cheese, call the tuile a frico.
Btw, there's just one "l" in tuile, French for tile, as in a curved roof tile often found on French country homes. Although I see many spellings on the web for tuille in reference to the cookie shape, tuille is defined as a steel plate used in medieval armor for protecting the thigh, and the name also refers to the roof tile shape. No harm in using the words interchangeably, but I always think of something other than a cookie or crisp when I see tuille.
I say call it a frico and lets call the whole thing off.