Tuile is the name for the very thin pastry made to be formed into a wafer or a roll to hold appetizers. Another use of a tuile preparation is to make molded creations for decoration using tuile molds.
Following are some sweet and savory preparations for tuile.
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| Red pepper tuile |
Honey Tuile
Ingredients
- 1¼oz (35gm) butter
- 1¼oz (35gm) honey
- 1¼oz (35gm) egg white (about 1 egg white)
- 1¼oz (35gm) all purpose flour
- 1-2 drops of yellow food colouring
- Honeycomb tuile mold
Method
- Melt butter and honey together in a microwave
- Add all ingredients together and mix with whisk until smooth
- Spread on mold and bake for about 8 minutes at 320°F (160°C)
- Carefully remove from mold before cooled. The tuile will be soft until it cools.
Chocolate Tuile
Ingredients
- 2oz (60gm) icing sugar
- ¾oz (20gm) Cocoa powder – 100%
- 1¾ (50gm) wheat flour
- Pinch (2gm) salt
- 2 Egg whites
- 1oz (30gm) Butter
Directions
- Mix all the ingredients very well with the help of a whisk, spread in a very thin silicone mold.
- Bake in a preheated oven at 350°F (180°C) for approximately 4 minutes or until dry.
- Let cool on a wire rack and store in an airtight container.
Raspberry Tuile
Ingredients
- 18oz (500gm) raspberry purée
- 3½oz (100gm) water
- 3½oz (100gm) sugar
- 1¾oz (50gm) lemon juice
- ⅓oz (8gm) gelatin
Method
Mix all ingredients together and pass through a fine sieve. Spread into molds. Refrigerate for 1 hour then unmold.
Sugar Tuile
This is a neutral recipe for a sweet tuile that can be used for decoration for a variety of dishes or drinks without altering the taste.
Ingredients
- 1¾ (50gm) Butter
- 1¾ (50gm) Egg White
- 1¾ (50gm) Flour
- 1¾ (50gm) Powdered Sugar
- Food coloring (optional)
Method
- Melt the butter in a saucepan
- Add the egg white, flour and sugar
- Mix the ingredients until you get a homogeneous mixture
- If you want, add food coloring based on the intensity of color you want to obtain
- Pour the mixture into the mold and remove the excess
- Cook in a preheated oven at 150°C for 6 minutes
- Let the mold cool and remove the garnishes
- The garnishes are ready to use on your drinks
Garlic Tuile
Ingredients
- 5 tablespoons unsalted butter
- 3-4 large garlic cloves, mashed into a paste
- 1 tbsp fresh chives, finely minced
- 1 tbsp Italian parsley, finely minced
- Freshly ground black pepper to taste
- A pinch cayenne pepper
- ½ cup unbleached all-purpose flour
- ½ tsp salt
- 2 extra-large egg whites
- 1 tsp confectioner’s sugar
Method
- In a small saucepan, melt the butter over medium heat. When bubbling, stir in the garlic and allow to sizzle for a few seconds then and remove from the heat. Add minced chives, parsley, freshly ground black pepper to taste and cayenne.
- Position oven rack to center shelf and preheat to 350°F.
- Whisk together the flour and salt, and set aside.
- In a separate bowl, whisk egg whites until just frothy, not stiff. Add the sugar and whisk till smooth.
- Sift in the flour, then pour in the garlic-chive butter and whisk till smooth.
- Spread on mold and bake for 5-8 minutes. This mixture can also be spread on a plastic or silicon mat to make wafers.
Red Pepper Tuile
Ingredients
Red pepper purée
- 5 red peppers
- 3½ fl oz of olive oil
- 1 sprig of rosemary
- 1 sprig of thyme
- 3 garlic cloves, peeled
- salt
Tuile base
- 1½ tbsp of sugar
- 1½ tbsp of water
- 1⅔ fl oz of lemon juice
- salt
Method
- Preheat the oven to 350°F (180°C).
- For the red pepper purée, halve the peppers, cut the cores out, discard the seeds and then cut each half pepper in half again.
- Heat the olive oil in a roasting tray. When it is hot, add the peppers and then the rosemary, thyme, garlic cloves and sea salt.
- Cook in the oven for approximately 30-40 minutes or until all of the ingredients are well roasted
- Remove the rosemary stalks and any thyme twigs, then place into a blender and purée to a very fine texture. Pass through a fine sieve or tamis and leave to cool
- To make a sugar syrup, combine the sugar and water in a pan. Place over a medium heat, stirring constantly, to completely dissolve the sugar before the mixture begins to boil. Heat gently until the mixture starts to thicken, remove from the heat and leave to cool.
- To make the tuiles, add the syrup, glucose, lemon juice and salt to the red pepper purée. Spread the purée very thinly onto a plastic or silicon mat and place into the oven at 190ºF for about 2½ hours.
- While still warm from the oven, cut the tuile into strips about 4 inches wide and roll into tubes or shaped into cones to serve as a holder for purées or other appetizer mixtures. See my equipment page for cone molds.
Alternately the uncooked mixture can be spread onto tuile molds and baked as per the above instructions. Leave to cool then remove from the molds.
Parsley Tuile
Parsley could be replaced with thyme or rosemary to suit the dish. It may be necessary to finely grind rosemary and even pass through a tamis.
Ingredients
- 1 bunch parsley, leaves only
- 3½ oz (100gm) wheat flour
- 4 egg whites
- 1½ oz (50gm) butter
- pinch of salt
Directions
- Mix all the ingredients in a blender until it forms a very uniform paste, spread in the silicone mold and place on the tray.
- Bake in a preheated oven at 350°F (180°C) until dry — approximately 6 to 7 minutes.
- Let cool on a rack.
- Store in an airtight container.
Get some tuile recipes from Frida Molds here.
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