Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Basic Savory Tuiles

Preparation info
  • Varies according to size, about

    8

    3 in tuiles
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Rice flour 3

Method

Procedure

Preparation

  1. Combine the flours, sugar, and salt in a small bowl.
  2. Whisk in the egg whites one at a time.
  3. Whisk in the cream and then the butter.
  4. Stir in the flavorings.
  5. Cover and refrigerate at least 30 minutes (or up to 24 hours).
  6. P