Feijoa chip tuile

Preparation info
  • Yield:


    tuiles, each measuring approximately 2⅝ inches in diameter, weighing ⅓ ounce each
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


  • In the bowl of an electric mixer outfitted with the paddle attachment, cream the butter with the sugar until light and fluffy.
  • Add the egg white and mix to incorporate, scraping the bottom and sides of the bowl to ensure that the mixture is well blended.
  • Add the flour and mix just until it disappears.
  • Transfer the mixture to a container and al