Almond & Lemon Tuile

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By Darren Purchese

An easy but tasty dessert component that you can add to your dishes when you need a crunchy element for texture. Great with creamy desserts and the lemon can be omitted or substituted for orange or even lime zest for a variation. These little recipes are great to help build you dish building repertoire and the mix can be made in advance and stored in the fridge. The tuiles can be cooked as needed. This particular tuile we have used to add texture to our dreamy and zesty Meyer Lemon Posset but it will go with lots of different dishes and desserts. This recipe can be halved if you think it is too much for what you need but they are tasty snacks so up to you.

 

Time

0

hour

25

minutes

Degree of Difficulty

Easy

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0

Portions

12
servings

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Ingredients

Servings

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120g unsalted butter, melted and cooled
120g caster sugar
1 zest of lemon, finely grated
160g almonds, blanched flakes
30g plain flour
1

For the tuile mix… combine all of the ingredients into a bowl and stir with a spatula to mix well.

 

2

 

3

Flatten the mix … spoon half the mixture onto a sheet of baking paper and place a sheet of baking paper the same size on top. Use a rolling pin to roll and flatten the mix between the two sheets. Roll as thin as you can and then place the sheet into the fridge to chill for 10 minutes.

 

4

To cook the tuiles… preheat your oven to a temperature of 180C. Remove the sheet from the fridge and remove the top sheet of paper. Place the tuile and bottom sheet of paper onto an oven tray and bake in the oven for 10-12 minutes or until baked. The tuile is cooked when you have a golden-brown colour evenly distributed and the nuts are toasted. The tuile will be crunchy when cold. Leave to cool on the tray and break into irregular pieces to garnish desserts as you need.

 

5

Store… the uncooked mix can be stored in the fridge for up to two weeks, to cook to order ensure you remove the tuile mix from the fridge and heat gently in the microwave to melt and loosen the mix. 10 – 20 seconds should do the trick. Then proceed as for step 3. Store the cooled and cooked tuile in a sealed container for up to 3 days.

 

1
0 hours 0 minutes

For the tuile mix… combine all of the ingredients into a bowl and stir with a spatula to mix well.

2
0 hours 0 minutes
3
0 hours 0 minutes

Flatten the mix … spoon half the mixture onto a sheet of baking paper and place a sheet of baking paper the same size on top. Use a rolling pin to roll and flatten the mix between the two sheets. Roll as thin as you can and then place the sheet into the fridge to chill for 10 minutes.

4
0 hours 0 minutes

To cook the tuiles… preheat your oven to a temperature of 180C. Remove the sheet from the fridge and remove the top sheet of paper. Place the tuile and bottom sheet of paper onto an oven tray and bake in the oven for 10-12 minutes or until baked. The tuile is cooked when you have a golden-brown colour evenly distributed and the nuts are toasted. The tuile will be crunchy when cold. Leave to cool on the tray and break into irregular pieces to garnish desserts as you need.

5
0 hours 0 minutes

Store… the uncooked mix can be stored in the fridge for up to two weeks, to cook to order ensure you remove the tuile mix from the fridge and heat gently in the microwave to melt and loosen the mix. 10 – 20 seconds should do the trick. Then proceed as for step 3. Store the cooled and cooked tuile in a sealed container for up to 3 days.

Recipe Tags almond, basics, lemon