A recipe from cooking-ez.com
279K4.7 October 13th 2010
For 30 tuiles, you will need:
|Preparation||Resting||Cooking||Start to finish|
|50 min.||10 min.||12 min.||1 hour 12 min.|
Step by step recipe
- 1: Blend 30 g dessicated coconut and ½ teaspoon flour to obtain a fine powder.
- 2: Melt 30 g butter in a pan over low heat. Remove from heat, add 50 g icing sugar and mix.
- 3: Add the powdered coconut and mix again.
- 4: Finish by adding 1 egg white and mix well.
The mixture is ready. Put in the refrigerator to wait.
Preheat oven to 180°C (360°F).
- 5: Cut out a circle stencil of about 7 cm (3") diameter from a piece of card or plastic.
- 6: Place a sheet of slicone or cooking parchment on a baking sheet.
Place the circle on this sheet and pour 1 teaspoonful of mixture in the centre.
- 7: Spread the mixture out carefully over the circle with a palette knife, while holding the circle still with your other hand.
The thickness of the finished tuile depends on the amount of mixture: the more you use, the thicker your tuile will be.
- 8: Then lift off the circle and admire your lovely coconut tuile to be...
Place the circle on the sheet again, leaving a space between tuiles, and repeat the operation.
- 9: For more explanation, see this small video.
- 10: Continue until all the mixture has been used, then put in the oven...
- 11: ...for about 10 minutes, or until the tuiles take on a lovely colour.
- 12: Unstick the tuiles from the sheet while still hot, and place to cool on a rack.
If you'd like to give them the true tuile shape, leave them to cool pressed over something cylindrical, like a glass or a bottle laid on its side.
The tuiles must be kept in an airtight tin, otherwise they will go soft rapidly. Unfortunately they only keep well for a day or two.
November 27th 2021.