Culinary Institute of America

Honey Tuiles

Preparation info
  • Makes

    2 lb

    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
All-purpose flour 13

Method

  1. Line sheet pans with silicone baking mats. Have assembled shaping implements such as cups, dowels, or rolling pins, depending on the desired shapes. Using an offset spatula and the desired stencil, spread the batter onto the prepared sheet pans.
  2. Sift together the flour and confectioners’ sugar.
  3. Cream together the butter and honey on medium speed with