How To Make Almond Tuille Biscuits
I am often asked what the ‘fancy, thin biscuits are on restaurant desserts’, the ones which are shaped into rings, spoons, squares, rounds and so on. These biscuits are easy to make and act as a great garnish for desserts without overpowering the finished dish. Here’s a recipe for tuille biscuits….
There are all sorts of tuilles to be made, different flavours, shapes and sizes the options are near endless. A good idea is to cut yourself a template out from a piece of plastic (please be careful with this or better still buy a ready made one) The beauty of them is that they can be made in advance and stored in an airtight container until needed. Choose a shape before you bake them because once you take them out of the oven you don’t have a lot of time to bend them into shape.
We cook ours on special baking mats called sil mats, you can cook them on an ice cold baking sheet instead. This is a basic tuille recipe which can be flavoured accordingly…
Recipe for Almond Tuilles
375g Softened Butter
375g Caster Sugar
5 Eggs Beaten
375g Ground Almonds
25g Plain Flour
Take a bowl and cream together the butter and sugar, gradually add the eggs. Pass the flour and almonds through a fine sieve and add to the mixture. Blend until smooth.
Leave to set in the refrigerator.
Place your template on the tray and spread a thin layer acoss the template shape, remove the plastic to reveal the same shape made from the batter. Carry on until you have filled your baking tray.
Bake in the oven at 140 degrees C for roughly ten minutes until nicely golden. Remove from the oven and quickly mold them into your chosen shape.
Thanks Miles,
I’m one of those people who have always wondered what/how. I’ve always wanted an excuse to buy one of those silpats but thought I’d be stuck making endless batches of nut brittle. Good stuff, cheers!
GDave
May 27, 2009 @ 7:17 pm
GDave,
Nightmare isn’t it?! You can wow family and friends with your dainty tuilles
Miles (unlucky Man U!!)
May 27, 2009 @ 10:10 pm
* weeps *
GDave
May 27, 2009 @ 10:32 pm
GDave,
I support Grimsby Town, don’t talk to me about crying in your beer!
Miles
May 27, 2009 @ 10:59 pm
Miles,
I’m thinking multi purpose recycled bird feeder/tuilles template as the means to make my first million?
I love these delicate biscuits but have never tried to make them myself. All that’s going to change now I have your recipe….. in fact I’m wondering if it’s possible to have toile tuilles? Also I admit that I’ve never heard of a sil mat which has come as something of a shock since I am the kitchen gadget queen. My latest purchase of an industrial powered juicer means there’s no budget left for any mats so I will have to be satisfied with the cold tray thing…. hopefully not having the right tuilles for the job will not hinder my attempts
Cid
May 27, 2009 @ 11:13 pm
Cid,
To be honest I’ve always used mats so I can’t 100% vouch for the cold tray, I got that via a 3* Michelin chef so blame him if it doesn’t work!
Miles
May 27, 2009 @ 11:18 pm
Chef,
thanks for that, I’ll make a batch tonight !
May 28, 2009 @ 8:44 am
The question is Miles…one L or two? Did you know. It’s called a tuile because it takes the shape of a roman tile, when it’s taken from the oven and shaped Been watchin your site..very good!
May 28, 2009 @ 4:57 pm
GR,
Welcome to the site and thank you for taking the time to comment.
To be honest I didn’t know the origin of the name so many thanks for that, as for the spelling, well I must confess that I’ve seen both from time to time but you’re probably right with the one ‘L’.
Thanks again, I hope you return to comment soon.
kind regards
Miles
May 28, 2009 @ 9:19 pm
Rod,
Thought you might!!
Miles
May 28, 2009 @ 9:41 pm
I’ve been looking for ages for a recipe for these that doesn’t need to rest overnight! (Since inevitably I want to make them for dinner on Sunday and pretty much always work Saturdays, that’s something of a non-starter…) Off to make a wee batch now!
February 21, 2010 @ 3:08 pm
Cal,
Welcome to the site and thank you for your comment. Leaving the mix to rest doesn’t hurt but not overnight. We make 100’s of these every week and, like yourself time constraints make this impractical.
Good luck with them.
kind regards
Miles
February 21, 2010 @ 7:33 pm