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Tuile Paste

Author
JWU College of Culinary Arts

Yield
1 lb., 2 oz. (510 g)

Recipe ID
P00170

Ingredients
US standard
Metric
Butter, unsalted
3.5 oz.
99 g
Sugar, confectioner's
6 oz.
170 g
Flour, bread
5 oz.
142 g
Egg whites
3.5 oz.
99 g
Butter, additional, unsalted
As needed
As needed
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Place the butter, sugar, and flour in the bowl of a stationary mixer fitted with a paddle and mix smooth.
  4. Add egg whites on low speed until incorporated.
  5. Place tuile paste in a cooler to chill before using.
  6. When ready to use place a stencil on a non-stick baking mat and spread the paste evenly over the stencil.
  7. Bake in a 350°F (177°C) oven until the edges are golden brown, approximately five minutes.
  8. Remove the pan from the oven and immediately shape as needed.