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.
375K 4.3/5 based on 46 reviews
Last modified on: August 21th 2019
Keywords for this recipe:For 30 tuiles, you will need:
- 1
20 g butter - 2
100 g flakeds almonds - 3
75 g caster sugar - 4
15 g flour - 5
60 g egg white - 6
5 tablespoons Milk - Total weight: 345 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 30 min.
Cooking: 18 min.
All in all: 1 hour 18 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Stage 2 - 2 min.
In a bowl mix 100 g flakeds 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.
Keeping: 1 or 2 days in a closed metal box.
Source: After Gaston Lenôtre, and friendly dedicated to Séverine, Stéphnaie, Danielle and Claudie.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 10 % | 110 10 % | 80 10 % | 1,220 60 % | 5,100 60 % |
| Per 100 g | 7 3 % | 30 3 % | 20 3 % | 350 20 % | 1,480 20 % |
| Per tuiles | 0 | 3 0 % | 2 0 % | 40 2 % | 170 2 % |
How much will it cost?
- For 30 tuiles : 1.96 €
- Per tuiles : 0.07 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using 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,...
319K5 3 hours 9 min.
This recipe uses (among others)
Flakeds almonds
Like these other recipes: Brioche slices with almond cream, Flaked almond tart, Sweet pancake rolls from Brittany, Nanou's chocolate cake, Soft apple cookies, ... See them all 19
Caster sugar
Like these other recipes: New tiramisu, Macaronade mixture, Eggs meurette, Confectioner's custard (Crème pâtissière, or French pastry cream), Jam doughnuts, ... See them all 350
Egg white
Like these other recipes: Walnut paste, Amaretti, Coconut "croute à thé", Marzipan (almond paste), Finger biscuits, ... See them all 52
Butter
Like these other recipes: Coconut tuiles, Caramelised apple pie, Artichoke hearts forestier , Pear, grapefruit and pistachio tart, Amandier (gluten-free almond cake), ... See them all 448
Other recipes you may also like
Potato and broccoli gratin
A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.September 16th 2024224K3.8 2 hours 1 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.November 16th 2013287K 15 2 hours 26 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011319K 14 40 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.July 27th 2013488K5 49 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...July 1st 2019473K 24.4 33 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 5 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.