RECIPE for Crispy French Tuiles (excerpt/adapted from Jill Colonna’s ‘Teatime in Paris’):
No mixer, no baking moulds needed, and made in only 30 minutes. Perfect for using up egg whites!
75 egg whites (from approx. 2 eggs)
75g caster sugar (superfine sugar)
35g plain flour
75g butter, melted
1/4 tsp vanilla extract/powder (optional)
75g flaked almonds/sesame seeds
1. Preheat the oven to 170°C/340°F fan (Gas 5). Mix all the ingredients together in a bowl. Leave the batter in the fridge for 10 min (to harden the butter & make it easier to spoon out).
2. Line two baking sheets with baking paper (or silicone mat) and spoon the mixture thinly into oval discs – using the back of the spoon – to about 6cm (2 1/2inches) in diameter.
3.Bake in separate batches* (one tray at a time) in the oven for 8-10 minutes – keep your eye on them, as they cook fast. They should be toasted around the edges and cooked but golden in the middle.
4. Straight from the oven, transfer each flat tuile (using a palet knife or pie slice) to a rolling pin to shape them to their tuile – or roof-tile – shape. Otherwise transfer to a wire rack to cool for 4 minutes.
Tuiles are best eaten on the day. Store any leftovers in an airtight tin for a day. Any leftover batter can also be stored in the fridge for 24h.
Recipe from her book, ‘Teatime in Paris’, one of the easiest and quickest patisserie recipes, perfect for using up egg whites.
Ideal for baking with children or for the beginner baker.
Jill’s patisserie book is a perfect birthday or Mother’s Day gift idea:
Video Producer: Jill’s daughter!
Music: Sentimentale from Suite for Flute & Jazz Piano Trio
Piano Accompaniment: Small Hand Piano
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