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Tuille Mix
Basic Recipe 85
- Makes
24–30 pieces
- Difficulty
Medium
By Liam Tomlin
Published 2005
Ingredients
30 g 40 g 35 g
Method
Melt the butter over a low heat and set aside until ready to use. Lightly beat the egg whites. Blend together the flour and icing sugar in a food processor and add the egg whites, then the melted butter. Continue to process until all the ingredients are fully incorporated and form a paste. Transfer the tuille mix to a clean bowl, cover with clingfilm and refrigerate for 2 hours to allow the mix
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