Tuile sculptures

Preparation info
  • Yield:


    tuiles, each weighing slightly less than ¾ ounce , plus extra, allowing for breakage, overbaking, or tuiles with less than optimal shape
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient Baker’s percentages


  • In the bowl of an electric mixer outfitted with the paddle attachment, cream the butter, honey, and sugar until light.
  • Add egg whites.
  • Add flour and mix just until flour disappears.
  • Place a Silpat on the back of a half-sheet pan.
  • Using a small metal spatula, spread a thin but not translucent strip of batter into the cutouts of a tuil