Creating Architectural Height: The Candied Bacon Tuile Technique

Richie's candied bacon tuile demonstrates how to add dramatic vertical dimension to plated desserts. Traditional tuiles are delicate curved cookies, but bacon provides structural strength that cookie batter lacks. The technique requires precise timing: coat bacon strips generously with brown sugar mixed with cayenne and black pepper, then bake at 375°F until the sugar caramelizes and bubbles. The critical moment comes immediately after removing from the oven—while still hot and pliable from melted sugar, carefully drape strips over a rolling pin or wine bottle to create elegant curves. As they cool, the caramelized sugar hardens into a rigid, glossy shell that holds the curved shape. This creates a sculptural element that stands upright on the plate, leaning against a mousse dollop for support and adding eye-catching height. The sweet-caramelized exterior contrasts with the smoky, salty bacon interior, embodying modern sweet-savory sophistication. Make extras as insurance against breakage during handling or plating.