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Tuile Recipe - Pastry Chef & Author Eddy Van Damme
Tuile Recipe - Pastry Chef & Author Eddy Van Damme
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Tuiles
by Eddy Van Damme on January 23, 2012
We all know that many plated desserts can go from ordinary to extraordinary by simply adding an eye catching tuile. It is the
reason why so many of us use them in our work on a daily basis. Made round, square, into long strips, curved, left flat, rolled,
the possibilities are nearly endless. Besides being placed on a plated dessert they also fit perfectly on a petit four platter and
can be delicious when dipped in chocolate.
Tuiles suffer quickly when exposed to humidity and are therefore best made daily or packaged air tight with desiccant.
Personally, for even results I prefer to make tuiles using Flexipan since it allows for efficient work with excellent results.
Certainly Silpat can be used as well.
The recipe below is composed of lime and grapefruit juice but these juices can be replaced with passion fruit. Some tuiles can
be a greasy upon removal from the oven but these are well balanced and do not require pectin or glucose. For the students out
there, tuiles need to be scaled exact to ensure a lacy texture.
chefeddy.com/2012/01/tuiles/ 1/8
8/15/2021 Tuile recipe | Pastry Chef & Author Eddy Van Damme
Tuiles Recipe
1. Cream the butter and add powdered sugar and salt. Cream until light.
2. Gradually add the fruit juices.
3. Blend in the flour. Allow to mature for 1 hour before baking or overnight in a refrigerator.
4. Pipe small amount s of the batter into Flexipan or onto Silpat. If desired place a slice of candied kumquat onto the batter
and bake in a 350°F (180°C) oven until light golden.
5. For shaped tuiles remove from the pan and shape into desired forms. For flat tuiles allow to cool in pan.
6. Once cooled store airtight with a desiccant.
24 COMMENTS ON “TUILES”
chefeddy.com/2012/01/tuiles/ 2/8
8/15/2021 Tuile recipe | Pastry Chef & Author Eddy Van Damme
Eddy – that looks fantastic. I am definitely making these next kumquat season.
I love that top photo.
Intrigued by the addition of the lemon and grapefruit juices. Will definitely
have to try this!
Hallo chef Eddy en Kyle,krijg ik ook een gesigneerd boek als jullie nog eens
bij ons binnenspringen? Greetz van de Stremusjes ui Lokeren
I do have a question can these Tuiles be made with any candied citrus fruit?
Thank you Monica! Sure, the tuiles can be made with most types of candied
fruit. Dried fruit should work as well. My best, Eddy.
Marc, ben je van plan om ook bakker te worden? Als dat inderdaad zo is dan
breng ik zeker een boek voor je mee. ( De niewe editie komt uit in February
12. Nog vele groeten uit de V.S.
Eddy.
chefeddy.com/2012/01/tuiles/ 3/8
8/15/2021 Tuile recipe | Pastry Chef & Author Eddy Van Damme
Hi Gareth, indeed you are not in Kumquat season as we are. Maybe I need to
get something started for all parts of the world.
hi chef van damme, what’s the trick to shaping them without burning one’s
fingertips straight out the oven? we’ve just started this in my pastry course and
i’m finding time is working against me. many more occasions to practice, but
have you got any tips? do i just need to set my fingers over flames to toughen
them up?? i love working tuiles otherwise. looking forward to mastering
technique and then working toward different flavors. we use your book: “on
baking”. best –
They look lovely, so delicate. Will defiantly have to try these at some point.
Hi Lesley,
If you find your fingertips are getting too hot for comfort try to wear a double
set of latex or vinyl gloves. You can also wear a thin set of cotton gloves (the
types that jewelers wear) and cover with a pair of latex gloves. That will work.
My best in all your baking endeavors and please tell your classmates I said
Hello!
Eddy.
chefeddy.com/2012/01/tuiles/ 4/8
8/15/2021 Tuile recipe | Pastry Chef & Author Eddy Van Damme
hey chef eddy i was wondering would i be able to use other juices fro this
recipe? and are there any juices you suggest not usiing?
the last time i made tuiles they came out really oily, how can i fix that ?
Wow, with this recipe you put the E in extraordinary. Love it!!!!
chefeddy.com/2012/01/tuiles/ 5/8
8/15/2021 Tuile recipe | Pastry Chef & Author Eddy Van Damme
beautiful. a simple technique and recipe that will give a glamorous look to any
plate
When I made this in class, we just made them plain, I didn’t care for it, but
adding a flavor to the middle would be much better.
Loved the Almond Tuiles that you taught us in class. Definitely a multi-
purpose product that can be used by itself or as decor.
Love it! Now.. I was wondering… can I change the lemon and grape juice for
passion fruit puree? Or is there any tuile recipe with it?
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