Gastronomixs

Blackberry and tarragon tuile

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Recipe makes 730 grams.

Blackberry and tarragon tuile

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Ingredients

250

g

icing sugar

70

g

flour

150

g

blackberry coulis

35

g

lemon juice

100

g

melted butter

125

g

ground almonds

1

tsp

tarragon purée

Preparation method

  • Combine all the ingredients.
  • Allow the batter to rest and spread on a baking mat using a mould.
  • Bake in the oven at 160°C for eight minutes.
  • You can shape the tuiles while they are still warm.
  • Store in an air-tight container with silicone granules if necessary.

Serving suggestions

  • As part of a dessert or as a biscuit served with coffee or tea.
  • Delicious with wild strawberries, almonds and rosewater.
  • Use in a composition with components of white chocolat, citrus and vanilla.

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