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Tuile sculptures
Preparation info
- Yield:
12
tuiles, each weighing slightly less than ¾ ounce , plus extra, allowing for breakage, overbaking, or tuiles with less than optimal shape - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Name of ingredient | Baker’s percentages |
Method
- 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