Tuile batter

A runny batter of egg whites, icing sugar and butter shaped into crisp cases and decoration for desserts.

Tuile batter is a runny batter of egg whites, icing sugar, flour and melted butter, baked in a thin layer and, while hot, shaped into curved tulips, cases, tubes and waves. It is used to make crisp edible vessels and decoration for serving ice cream, mousses, creams and fruit desserts.

Recipes with this ingredient

Flounder with potatoes, arugula, cherry tomatoes and asparagus and parsnip creamEuropean cuisine | Main courses

Sole with potatoes, arugula, cherry tomatoes, and asparagus-parsnip cream is an elegant dish of European cuisine. This recipe is rooted in Mediterranean traditions. The sole fillet is fried to a golden crust, gaining rich flavor from sea salt and black pepper. The asparagus-parsnip cream adds softness and a hint of sweetness to the dish. Cherry tomatoes add juiciness, while tulip pastry enhances the presentation.