Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground.
It is not difficult to succeed, you just need to work fast after taking them out of the oven.
It is not difficult to succeed, you just need to work fast after taking them out of the oven.
324,1834.4/5 for 41 ratings
Grade this recipe: Last modified on: August 21th 2019
For 30 tuiles, you will need:
- 0
20 g butter - 1
100 g flaked almonds - 2
75 g caster sugar - 3
15 g flour - 4
60 g egg white - 5
5 tablespoons milk - Total weight: 345 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 30 min. | 30 min. | 18 min. | 1 hour 18 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
1 or 2 days in a closed metal box.Step by step recipe
Stage 1 - 3 min.
Stage 2 - 2 min.
In a bowl mix 100 g flaked almonds, 75 g caster sugar and 15 g flour.
Stage 3 - 30 min.
Add melted butter and 60 g egg white, mix well, then refrigerate for approximately 30 minutes.
Stage 4 - 5 min.
Shaping tuiles
Preheat the oven to 360°F (180°C).
Put a cooking parchment on a baking sheet, deposit small heaps of mixture, approximately the size of a 2 € (or £2) coin.
They should not be too close together because they will spread out flat.
Stage 5
With a fork dipped in milk, flatten each heap of mixture carefully.
The more your future tuile is flattened, the crisper and thinner it will be after cooking.
The more your future tuile is flattened, the crisper and thinner it will be after cooking.
Stage 6
Don't worry if you have some "holes" in the middle of tuiles, they won't show after cooking.
Stage 7 - 15 min.
If you prefer regular shape, still using the fork dipped in milk, even up the edges of your future tuiles.
Stage 8 - 15 min.
Baking
Do this with all the small heaps.And cook in the oven for 10/15 minutes.
Watch carefully for colouration, especially towards the end of cooking time. The ideal tuile is (according to some) brown around the edge, and still quite pale in the middle.
Stage 9 - 5 min.
As soon as the tuiles are cooked, you need to remove the baking sheet from the oven as quickly as possible, because hot the tuiles are still soft and easy to handle. But as soon as they cool, they harden and become brittle. So as quickly as possible, remove tuiles from paper using a palette-knife, and place them on a rack to cool.
If you wait too long, they will cool on the paper and stick to it firmly, and then will inevitably break when you try to separate them, which would be a pity...
If you wait too long, they will cool on the paper and stick to it firmly, and then will inevitably break when you try to separate them, which would be a pity...
Stage 10
Wait until they have cooled and become very crisp before eating.
Stage 11 - 1 min.
Curved tuiles
If you want to have "professional" tuiles, i.e. evenly curved tuiles, as soon as they come off the paper you must mould them over something round like a glass, a baguette mould or even a proper tuile mould which is a kind of non-stick channel. The tuile (still hot) will mould under its own weight and set to this shape as it cools.
Stage 12 - 2 min.
Let cool before unmould, curved.
Remarks
The tuiles should be kept in an airtight tin, but unfortunately not for very long as they will go soft.
For the ideal tuile about which I spoke before, it is also a matter of taste, I am the only one at home to prefer them well cooked (no "white" in the middle), well browned and very crisp.
To serve an ice cream or a sorbet with a tuile stuck in the top is a very very good idea.
For the ideal tuile about which I spoke before, it is also a matter of taste, I am the only one at home to prefer them well cooked (no "white" in the middle), well browned and very crisp.
To serve an ice cream or a sorbet with a tuile stuck in the top is a very very good idea.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,217 Kcal or 5,095 Kj | 27 gr | 107 gr | 76 gr |
| 61 % | 10 % | 10 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 353 Kcal or 1,478 Kj | 8 gr | 31 gr | 22 gr |
| 18 % | 3 % | 3 % | 3 % |
| Per tuiles | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 41 Kcal or 172 Kj | 1 gr | 4 gr | 3 gr |
| 2 % | <1 % | <1 % | <1 % |
How much will it cost?
- For 30 tuiles : 1.96 €
- Per tuiles : 0.07 €
Note : These prices are only approximate.
Some recipes that use this recipe
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
287,8925/5 for 13 ratings 3 hours 9 min.
Source
After Gaston Lenôtre, and friendly dedicated to Séverine, Stéphnaie, Danielle and Claudie.More recipes?
This recipe uses (among others) | Flaked almonds: You can check-out other recipes which use it, like for example: Nougatine, Brioche slices with almond cream, Moist cereal bars, Génoise (Genoa sponge), Nanou's chocolate cake, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Four quarters, Sugar syrup, Flaky chocolate brioche, Lemon and lime custard tart, Almond dacquoise, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Verrine of avocado mousse and crab, Meringues, Nougat, How to add beaten eggs whites to a mixture, Financier batter, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Fish "à la Bordelaise", Gâteau Nantais, Almond cream or frangipane, Turnip top soup, ... All |
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