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Cylinder tuille
For this recipe, our FoodXperience chef Garry used patisserie scrapers (55531990). The serrated version is ideal for creating clean lines in a batter.Equipment for this recipe:
- Scraper set
- Oven
Ingredients
50gMelted butter
50gPowdered sugar
40gFlour
50gEgg white
50gMelted butter
50gPowdered sugar
50gEgg white
10gCocoa powder
40gFlour
Preparation
Step 1
- Use a whisk to make a smooth tuille batter from both mixtures.
- Spread batter 1 thinly on a baking mat.
- Drag the serrated scraper through the batter.
- Then freeze it.
- After that, spread the cocoa batter (batter 2) thinly over it.
- Bake at 170°C for about 6 minutes.
- Shape into a hollow cylinder straight from the oven.