Gastronomixs

Raspberry tuiles

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.

Raspberry tuiles

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Ingredients

100

g

raspberry purée

20

g

glucose

60

g

butter, unsalted

60

g

flour

40

g

icing sugar

60

g

egg white, pasteurised

Preparation method

  • Bring the raspberry purée and the glucose to the boil and reduce to a paste. If you like, you can add some red food colouring for a brighter colour.
  • Allow the butter to become soft and mix with the raspberry paste.
  • Add the flour, egg white and icing sugar and mix until smooth.
  • Spread the mixture over the silicone baking sheets using the template of your choice.
  • Bake in an oven at 160°C for 5 minutes.
  • Store in an air-tight container with silicone granules.

Serving suggestions

  • As a pre-dessert course with a gel of yoghurt and ground basil.
  • As a garnish for desserts.
  • As a friandise.

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