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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