Gastronomixs

Apricot tuiles

Creation by René de Groot, De Vrijstad restaurant, Vianen, the Netherlands.

Apricot tuiles

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

110

g

sugar

60

g

apricot liquid

30

g

flour

60

g

butter

Preparation method

  • Weigh all the ingredients.
  • Melt the butter.
  • Stir all the ingredients together and set aside in the refrigerator for an hour.
  • Spread out the batter thinly on a silicon baking sheet or use a template.
  • Bake at 180°C for four minutes.

Serving suggestions

  • As a component in a dessert with almond and chocolate, orange, and other apricot components.
  • In combination with flavours such as vanilla, cardamom, cinnamon, cumin, orange, lemon, lime, or ginger.

Previous page