Culinary Institute of America

Banana Tuiles

Preparation info
  • Makes

    15¾ oz

    batter
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Banana purée 9

Method

  1. Line a sheet pan with a silicone baking mat. Have assembled shaping implements such as cups, dowels, or rolling pins, depending on the desired shapes.
  2. Combine the banana purée, water, cake flour, and confectioners’ sugar in a 1 qt/960<