Preparation time is 15minutes
Cook time is 6minutes
Total time is 21minutes
Serve is for 16 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
16
- 50grams unsalted butter, softened
- 50grams icing sugar, sifted
- 1 egg, beaten
- 50grams plain flour, sifted
- 5milliliter vegetable oil (for greasing)
- 1/4 cup Greek yoghurt (to serve)
- 1/2 cup raspberries (to serve)
Description
Tuiles are easy to make, but the art lies in timing the bake and shaping them properly. Serve with yoghurt and fruit, or use to decorate desserts such as mousses and sorbets.
Method
Step 1 of 4
Preheat the oven to 200°C. Place the butter and sugar in a large bowl and whisk together until light and fluffy. Add the egg and whisk well to combine. Then fold in the flour.
Step 2 of 4
Draw four 8cm wide circles on four sheets of baking parchment, turn them over, and place on baking sheets. Spoon the batter into the traced circles, using the back of a wet spoon to smooth it out to a thin layer. Bake on the top shelf of the oven for 5-7 minutes, until the edges are golden brown.
Step 3 of 4
Remove from the oven, and use a palette knife to lift and drape the tuiles over a greased rolling pin. You have only seconds to shape them before they harden. Bake for a further minute to soften them, if needed.
Step 4 of 4
Once cooled, gently transfer the tuiles to a wire rack to cool and dry completely. Serve them with Greek yoghurt and raspberries, if desired. You can store the tuiles in an airtight container for up to 5 days.
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