Tuile recipe

I love this recipe and it's a pretty simple one to follow! Fill these light crispy, buttery treats with fruits, pastry cream, ice cream or serve on their own.

Ingredients - Makes 12 tuile baskets

  • 3 large egg whites (I always use free range but that's up to you!)

  • 100g unsalted butter at room temperature

  • 100g plain flour

  • 85g icing sugar

Method

  1. Beat the butter and the icing sugar together until light and fluffy

  2. Whisk egg whites lightly (until you have a good layer of bubbles on top)

  3. Gradually add the eggs to the butter and sugar mix, whisking the whole time

  4. Fold in flour a third at a time and make sure to beat any lumps out as you are folding.

  5. Cover with clingfilm and leave to the side for 20 minutes. 

To bake

This method is for baskets but if you prefer you can use templates to make cigars or spirals

  1. Place silicon sheet on flat baking tray and use the back of a spoon to spread the mixture thinly in a circle it should be almost transparent.

  2. Bake on middle shelf over fan oven at 190 degrees for about 6 minutes (until golden brown and the edge of the circle a little darker. 

  3. While still warm mould into shape, I shape mine around little silicon flower pots but you can use anything, like a ramekin. 

  4. Leave to cool. Store in an airtight container if you are not serving straight away or the may go a little soggy/soft.

  5. I like to melt a little dark chocolate and dip the ends of the baskets. 

In the picture on this page I served mine with diplomat cream, fresh raspberries and bitter chocolate sauce

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