The Art of Tuiles - Moulded Tuiles
These tuiles are a relatively simple and inexpensive way to add a crunchy, pretty element to both savoury & sweet dishes.
The basic recipe for a savoury tuile is:
15gms butter, melted & cooled
20gms plain flour
pinch salt
1 egg white
PLUS: spices, pureés, colour, powders
Mix ingredients to a smooth batter.
If using dry ingredients you may need to add a little water for consistency.
If using a pureé you may need some extra flour or the mixture will be too wet.
Use a small offset spatula to smooth the mix into the moulds.
Bake at 170C, for 8-12 minutes. You want them firm but not coloured from baking.
To make sweet tuiles add in 20gms of powdered sugar.
Makes 12-15 depending on mould size.
Moulds are silicone sheets with 4-5 patterns each for mix. These are relatively inexpensive and available from kitchenware stores or various places online.
They take a bit of experimentation - it’s not a precise art - but you can get quite creative with designs and flavours. You can divide the batter and vary the tones of a colour to make ombré style ones, or two toned.