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Tuile

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Yield: about 15 pcs of 2 inch circles

Ingredients:
1 pc (30 g) egg white
1/4 c powdered sugar
1/4 c all purpose flour
1/4 t vanilla powder
18 g unsalted butter, melted

Procedure:
  • Whisk the egg white and powdered sugar until well combined.
  • Add in the flour and vanilla, and whisk until combined.
  • Stir in the melted butter; stir with whisk until there is no lumps.
  • Cover and refrigerate for at least 30 minutes.
  • To make the classic tuile shape, grease your baking tray or line it with silicon mat.
  • Drop teaspoonfuls of the chilled batter onto the tray making sure the drops are about an inch or two apart.
  • Spread the drops into 2 inch thin circles.
  • Bake in a 390F preheated oven for about 5 minutes or until the perimeter of the tuiles are golden in color.
  • Transfer the tuiles on a rolling pin with the help of a spatula while it's still hot.
  • Let the tuiles follow the curve of the rolling pin as they cool down and set.
  • Note: you can shape your tuile as you desire; you can also use or make stencils using card boards to make teardrops, butterflies, etc.
**Recipe adapted from Le Cordon Bleu Dessert Techniques

Bon appétit,
Charlotte 

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