Vanilla Tuile Decorating Paste

Preparation info

    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 8 ounces (225 g) unsalted butter, at room temperature
  • 8 ounces (225

Method

  1. Cream the butter and powdered sugar together. Incorporate the egg whites, a few at a time. Add the vanilla. Add the flour and mix just until incorporated; do not overmix.
  2. Store, covered, in the refrigerator. Tuile decorating paste will keep for several weeks. Allow the paste to soften slightly after removing it from the refrigerator, then stir it smooth and int