Tuille Mix

Basic Recipe 85

Preparation info

  • Makes

    24–30 pieces

    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 30 g Unsalted butter
  • 40 g Free-range egg whites
  • 35 g


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