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Foodxperience

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
50gIcing sugar
40gFlour
50gEgg white

50gMelted butter
50gIcing sugar
50gEgg white
10gcocoa powder
40gFlour

Preparation

Step 1

  1. Use a whisk to make a smooth tuille batter from both mixtures.
  2. Spread batter 1 thinly on a baking mat.
  3. Drag the serrated scraper through the batter.
  4. Then freeze it.
  5. After that, spread the cocoa batter (batter 2) thinly over it.
  6. Bake at 170°C for about 6 minutes.
  7. Shape into a hollow cylinder straight from the oven.