Tuile Garnish

Tuile Garnish Recipe | ZoëBakes | Photo by Zoë François

Tuile garnish is a very versatile garnish to use on cakes or plated desserts. The only enemy to tuile is humidity, keep them in an airtight container and don’t even try these in the sultry days of late August in MN.

Honey Tuile by Jacquelyn Hopkins (my first pastry partner after leaving the CIA)

3 ounces unsalted butter, softened

1 cups confectioner’s sugar

1/3 cup honey

1/3 cup egg whites

1 cup all-purpose flour

I added red food coloring for this event, otherwise it is a lovely golden color.

Cream together the butter and sugar until smooth. Add honey, blend well. Add egg whites, blend well Add flour and slowly mix until well incorporated. This tuile batter will last for a week in the refrigerator or months in the freezer.

Preheat oven to 325°

Tuile Garnish Recipe | ZoëBakes | Photo by Zoë François

Spread the soft tuile garnish batter over a stencil and gently lift the stencil away. (I made the stencils out of old Rubbermaid covers using an x-acto knife. You can determine the size and shape of the tuile you want.)

Bake for about 5 minutes, or until the cookie is dry, but not browned.

Tuile Garnish Recipe | ZoëBakes | Photo by Zoë François

To curve the cookie, remove from oven and immediately drape top side down on a rolling pin. Let cool about 3 minutes.

You can also pipe designs with the tuile batter as I did here!

Share this post

10 thoughts to “Tuile Garnish”

  1. Once again, you’re breaking it down and making it clear for the beginning or amateur baker, fabulous! The color of the tuiles are gorgeous, btw.

  2. Hi Zoe. Your tips on unusual things like this (and cake decorating) are SO helpful! Just a few questions for the totally clueless (meaning me): Is that stencil one made specifically for baking? Or just one for crafts? It looks like it’s silicone, right? And just to be sure, you popped them out of the stencil and then baked on a silicone mat, right? Thanks!

  3. The tuiles are beautiful and the added touch of food coloring is a wonderful idea. I would like to try and make them, but what is the yield for your recipe, so I know whether I need to reduce the recipe or not. Thank you for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *