Tuiles

Tuiles

By
From
Desserts
Makes
24 different shapes

Most professional pastry cooks will have this raw mixture waiting in the fridge, ready to make into a dessert or to decorate a cake. It’s so versatile to use. Just don’t let the biscuits colour too much in the oven or they can taste bitter. Remember to work quickly when the tuiles come out of the oven as you don’t have long to mould them into shapes before they firm up.

Ingredients

Quantity Ingredient
115g unsalted butter, softened
140g icing sugar, sifted
3 egg whites
115g plain flour

Method

  1. Pre-heat the oven to 200°C. Create a template by cutting a hole of the desired shape and size in the lid from a margarine tub.
  2. Cream the butter and sugar together. Slowly add the egg whites to the mix, and then fold in the flour at the end.
  3. Place your template on a baking tray lined with a non-stick baking mat. Spread the tuile mix very thinly over the hole with a palette knife, then lift off the template, leaving a perfect shape. Repeat to make as many tuiles as required.
  4. Bake in the oven for 4–5 minutes until lightly coloured around the edges. Leave the tuiles to cool flat, or bend over an eggcup or something similar in size if you want a shape. Leave until cold.
  5. To make the ‘snake’ shape, place the mixture in a piping bag fitted with a small plain nozzle. Pipe the mixture into the desired shape onto the lined baking tray. Bake as above. When baked but still warm, carefully remove the tuile from the baking tray and place over a curved object (such as a rolling pin or bottle) and leave to cool.
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