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.


Tuiles Recipe

2 oz Butter, room temperature 60 g
5 oz Powdered (Confectioners) sugar 150 g
pinch Salt 2 g
1 oz Lime juice 30 g
1 oz Grapefruit juice 30 g
1.33 oz Pasty/all purpose flour 40 g
  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

  1. Gareth on said:

    Eddy – that looks fantastic. I am definitely making these next kumquat season. I love that top photo.

  2. Hilary Adams on said:

    Your pictures are always exquisite!

    Intrigued by the addition of the lemon and grapefruit juices. Will definitely have to try this!

  3. Hallo chef Eddy en Kyle,krijg ik ook een gesigneerd boek als jullie nog eens bij ons binnenspringen? Greetz van de Stremusjes ui Lokeren

  4. Monica Gonzalez on said:

    It is mesmorizing to see how food can be an art – fantastic picture!

    I do have a question can these Tuiles be made with any candied citrus fruit?

  5. Eddy Van Damme on said:

    Thank you Monica! Sure, the tuiles can be made with most types of candied fruit. Dried fruit should work as well. My best, Eddy.

  6. Eddy Van Damme on said:

    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.

  7. Eddy Van Damme on said:

    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.
    Best wishes, Eddy.

  8. lesley on said:

    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 –

  9. Niah Clark on said:

    Can you over mix this easily?

  10. They look lovely, so delicate. Will defiantly have to try these at some point.

  11. Eddy Van Damme on said:

    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!

  12. This one chef looks like the sunny side up egg.

  13. elaine hong on said:

    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?

  14. Eddy Van Damme on said:

    To balance the sweetness tart citrus juices work best.

  15. Savanna Cunningham on said:

    the last time i made tuiles they came out really oily, how can i fix that ?

  16. Eddy Van Damme on said:

    See if you can use a little less butter.

  17. Diana Wallace on said:

    Love this new twist on a classic! Beautiful!

  18. Roslen Hamilton on said:

    Wow, with this recipe you put the E in extraordinary. Love it!!!!

  19. John Cantu on said:

    Thak chef eddy I will us them in my plated dessert

  20. Hui on said:

    so refreshingly beautiful, too good to be eaten!

  21. jessica raymond on said:

    beautiful. a simple technique and recipe that will give a glamorous look to any plate

  22. Ashly Willis on said:

    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.

  23. Peter Tham on said:

    Loved the Almond Tuiles that you taught us in class. Definitely a multi-purpose product that can be used by itself or as decor.

  24. Analia on said:

    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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