Tuile
Directions
- 1Melt butter and add to a bowl.
- 2Melt butter and add to a bowl.
- 3Melt butter and add to a bowl.
- 4Add powdered sugar to the bowl with melted butter.
- 5Add powdered sugar to the bowl with melted butter.
- 6Add powdered sugar to the bowl with melted butter.
- 7Whisk the butter and powdered sugar together until combined.
- 8Whisk the butter and powdered sugar together until combined.
- 9Whisk the butter and powdered sugar together until combined.
- 10Add all purpose flour to the mixture and whisk again until smooth.
- 11Add all purpose flour to the mixture and whisk again until smooth.
- 12Add all purpose flour to the mixture and whisk again until smooth.
- 13Add vanilla extract to the batter.
- 14Add vanilla extract to the batter.
- 15Add vanilla extract to the batter.
- 16Pour egg white into the mixture and whisk thoroughly until a smooth batter is formed.
- 17Pour egg white into the mixture and whisk thoroughly until a smooth batter is formed.
- 18Pour egg white into the mixture and whisk thoroughly until a smooth batter is formed.
- 19Spread the tuile batter evenly onto a silicone baking mat with a spatula, making sure the designs are filled.
- 20Spread the tuile batter evenly onto a silicone baking mat with a spatula, making sure the designs are filled.
- 21Spread the tuile batter evenly onto a silicone baking mat with a spatula, making sure the designs are filled.
- 22Repeat the spreading process on another silicone baking mat with a different design.
- 23Repeat the spreading process on another silicone baking mat with a different design.
- 24Repeat the spreading process on another silicone baking mat with a different design.
- 25Bake the tuiles in a preheated oven at 170°C for 5-8 minutes.
- 26Bake the tuiles in a preheated oven at 170°C for 5-8 minutes.
- 27Bake the tuiles in a preheated oven at 170°C for 5-8 minutes.
- 28Once baked and cooled, remove the crispy tuiles from the mats.
- 29Once baked and cooled, remove the crispy tuiles from the mats.
- 30Once baked and cooled, remove the crispy tuiles from the mats.
Ingredients
- 70 g Butter
- 70 g Butter
- 70 g Butter
- 70 g Powdered sugar
- 70 g Powdered sugar
- 70 g Powdered sugar
- 70 g All purpose flour
- 70 g All purpose flour
- 70 g All purpose flour
- 2 drops Vanilla extract
- 2 drops Vanilla extract
- 2 drops Vanilla extract
- 70 g Egg white
- 70 g Egg white
- 70 g Egg white
Equipment
bowlwhiskspatulasilicone baking matsoven
Tips
- Want that perfect snap?