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A flavoursome evolution of the classic tuiles. By significantly boiling down the fruit purée, you concentrate the flavour and only need to add a small amount. These tuiles can also be made with a variety of other flavours.

Makes 340 grams.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Egg
  • Gluten
  • Vegetarian

Ingredients

100
g
raspberry purée
20
g
glucose
60
g
butter
60
g
flour
40
g
icing sugar
60
g
egg white, pasteurised

Scale recipe

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