Fruit Tuile

Name: Fruit Tuile
Yield: Makes 30
Ingredients: 100 g/4 oz/1 cup berry coulis or other fruit purée; 50 g/2 oz/½ cup plain flour; 80 g/3 oz/¾ stick melted butter; 100 g/4 oz/1 cup berry coulis or other fruit purée; 200 g/7 oz/2 cups icing (confectioners’) sugar

Preparation info

Makes
30

Difficulty
Easy

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

Ingredients

200 g/7 oz/2 cups icing (confectioners’) sugar
50

Garnish
Vegetarian

Method

Place all the ingredients in a bowl and beat to a smooth paste. Chill for 1 hour or store in the fridge for up to 5 days.

Heat the oven to 180°C/350°F/Gas 4. Line a baking sheet with nonstick parchment and spread thinly with the tuile mixture.