Honey Tuilles

Basic Recipe 88

Preparation info

  • Difficulty


  • Makes

    55–60 pieces

Appears in


  • 25 g Unsalted butter
  • 125 g Icing sugar
  • 25 ml Honey
  • 200 g plain flour, sifted
  • 1 tsp Ground cinnamon


Cream together the butter and icing sugar with an electric mixer and beat until light and airy. Add the honey, then the flour and cinnamon and mix until fully incorporated. Transfer the tuille mix to a clean bowl, cover with clingfilm and refrigerate for 2 hours to firm up before using.

Preheat the oven to 170°C. Roll out the tuille mix between two sheets of silicon paper to a thickness of 2 mm. Return to the fridge to firm-up before baking. Grease a baking tray. Peel off the silicon paper and place the tuille mix on the baking tray. Place in the oven and bake for 6 minutes until golden. Remove the tuille from the oven and cut to the desired shape with a sharp, heavy knife. If the tuille is too hard and brittle to cut, return it to the oven for 15 seconds to soften. Allow 10 g of mix per tuille.