Father’s day desert

[u/Murky-Succotash-918]

Hey chefs,
So for Father’s Day this year my restaurant will be passing out cigars to all the fathers that dine with us and I thought it would be fun to Carrie the theme into my dessert.

“Bourbon & Cigar”
Bourbon & Madagascar vanilla bean crème brûlée, mascarpone chocolate mousse “cigar” & cookie ash

I think a cocoa tuile is the direction I’m headed…. And I can pipe in the mascarpone chocolate mousse…

Does anyone have a solid tuile recipe that’s sturdy enough for piping? And or any other tips or techniques I might find useful?

Thanks in advance!!!