garnish
Saffron Tuile
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Prep
15 minutes including steep
Cook
2 minutes per tuile
Total
17 min
Serves
Makes 6–8 tuiles
Golden, delicate, and faintly smoky, this saffron tuile is a paper-thin crisp made pan-to-pan on the stovetop. It carries the color and aroma of saffron into a garnish that holds its shape.
Ingredients
- 200 ml (6.75 oz) water
- 1 tbsp saffron threads
- 1 tsp smoked paprika
- 100 ml (3.33 oz) vegetable oil
- 30 g (1 oz) all-purpose flour
Instructions
- 1Bring the water to a boil. Remove from heat, add the saffron and smoked paprika. Cover and steep for 10 minutes.
- 2Strain through a fine mesh sieve, reserving the liquid. Discard the solids.
- 3Stir the saffron liquid together with the oil and flour using a spoon until smooth.
- 4Heat a non-stick pan over medium heat. Pour in 60 ml (1/4 cup) of the batter and swirl until it reaches the edges of the pan.
- 5Cook for 30 seconds, flip, and cook for another 30 seconds. Remove and let cool flat.
Cook's Note
Steep the saffron in the boiling water for a full 10 minutes, the color and flavor only fully release with time and heat. A quick steep gives you a pale, almost flavorless tuile.
Best Served With
As a garnish on paella, seafood dishes, or creamy soups.
Why This Recipe Works
Making the tuile in a non-stick pan rather than in the oven gives you more control over thickness and shape. The flour binds the saffron water and oil into a batter that sets on contact with the hot pan.
Make It Yours
- Add a small pinch of cayenne for a spicy edge.
- Make them smaller for bite-sized garnishes.
- Serve upright by pressing into a soft base before they set.
Leftover Strategy
Store flat in an airtight container for up to 2 days. Keep away from moisture.
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Pairing
These are a garnish, pairing depends on the dish.