Black Sardine Tuille
Lemon Peel Tuille
Onion Tuille
Green Herb Tuille
Layered Honey Tuille
Chocolate Tuille
Black Garlic Tuille
Fig Leaf Tuille
Almond Tuille
Baileys Cremeux
Mandarin Cremeux
Yoghurt Mousse
Vanilla Chiboust
Green Pea Flan
White Chocolate Mousse
Coffee bean sugar shell
Dark Choclate Mousse
Fish Farce
Spinach Pie Tee
Beetroot Pie Tee
Furikake Buñuelo
Butternut squash buñuelo
Bell pepper pie tee
Feulletine crisp
Crispy Carrot Leaves
Seaweed crisp
For those who are eager to begin immediately, we have provided the recipes that are ready for you to start with. Are you truly interested in experiencing the flavors? If so, please visit the website or YouTube channel of our dining partner: Jules Cooking. Explore his recipe videos, follow the instructions, and marvel at the results. Enjoy!
Founded by two brothers with a fascination for the hospitality industry and its innovative character.
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Black Sardine Tuille
1 can
sardines
45 grams
egg white
3 grams
salt
40 grams
flour
20 grams
sugar
8 grams
butter
3 grams
squid ink
For this recipe I use the oil from a can of sardine. Weigh 30 grams of the oil and then transfer it into a blender. Now also add the egg white, the salt, the flour, the sugar, the butter and the squid ink. Blend this till smooth. Once smooth spread it on a tuille mold. After that bake them at 160 degrees Celsius for 15 minutes till dry and crispy. Then remove them when still hot to prevent them from breaking.
Lemon Peel Tuille
a couple of lemons
60 grams
egg white
40 grams
sunflower oil
10 grams
butter
50 gramss
flour
50 grams
sugar
First peel a couple of lemons. Only peel the skin and not the pith. This is very bitter. Now spread it on the tray and let it dry at 60 degrees Celsius or in a microwave at 600 Watt for around 7 minutes. Once the peels are dry transfer them into a blender and blend them into a fine powder. Keep it dry and covered for later. Then mix the egg white with the sunflower oil, the butter, the flour and the sugar. Blend this till you have a smooth batter. Then spread it on a tuille mold and level the top with a pallet knife. Now dust a thin layer of the lemon peel powder on top and bake them at 150 degrees Celsius for around 15 minutes till baked, but not colored. Keep them dry and covered for later.
Onion Tuille
2
sweet onions
30 grams
neutral oil (I use sunflower oil)
30 grams
egg white
12 grams
sugar
30 grams
flour
6 grams
salt
First clean the onions and chop them. Now drizzle some oil in a pan and glaze the onions with the salt. Then weigh 90 grams of the glazed onion in a blender and also add the oil, the egg white, the sugar and the flour. Blend this. Now spread it on a silicon mold and then bake it at 150 degrees Celsius for 20 minutes. Remove the tuilles when still hot and if preferred dust some toasted onion powder on top.
Green Herb Tuille
30 grams
soft green herb leave
150 grams
neutral oil (I use sunflower oil)
Transfer the herb leaves into a blender together with the neutral oil. Now blend this till the oil is 65 degrees Celsius. The oil will heat up from the friction. Once done let it drain on a sieve that lined with a kitchen paper. Do this in your fridge.
60 grams
egg white
60 grams
green herb oi
6 grams
salt
8 grams
sugar
50 grams
flour
Pour the egg white in a blender, also add the green herb oil, the salt, the sugar and the flour. Now blend this till smooth. Once smooth spread it on a silicon mold. Now bake it at 150 degrees Celsius for around 8 minutes. Then gently remove when still hot and keep them dry and covered for later.
Layered Honey Tuille
60 gram
egg white
40 grams
sunflower oil
10 grams
butter
50 grams
honey
50 grams
flour
2 grams
salt
Pour the egg white into a blender and also add the sunflower oil, the butter, the honey, the flour and the salt. Blend this till smooth. Once it’s smooth you can spread it on a honey grid mold. Now level it and then bake it at 160 degrees Celsius till golden brown. This takes around 20 minutes. Then let this cool down completely. After that take some more tuille batter and apply a thin layer on top of the whole mold. Now bake it for a couple of minutes till it starts to color. Then while it’s still hot gently remove it from the mold and let it cool down. Now portion it into 4 tuilles and trim all the edges but one short side. Then gently fold it into a cylinder and press it well so the ends stick to each other. Once that’s done let them dry at 80 degrees Celsius for 30 minutes till completely crispy. Then keep them dry and covered for later.
Even without the double layer the tuille is already very delicious and the recipe is super easy to remove from the mold and shape.
Chocolate Tuille
60 grams
egg white
40 grams
sunflower oil
10 grams
butter
50 grams
sugar
25 grams
flour
25 grams
cacao powder
Mix the egg white with the sunflower oil, the butter, the sugar, the flour and the cacao powder. Now blend it till smooth. Once it’s smooth spread it on a branche tuille mold. Then bake it at 160 degrees Celsius for around 20 minutes. When the mold is still hot remove the tuilles to prevent them from breaking. Keep them dry and covered for later.
Black garlic tuille
10 grams
black garlic
30 grams
neutral oil (I use sunflower oil)
60 grams
egg white
3 grams
salt
40 grams
flour
20 grams
sugar
10 grams
butter
3 grams
squid ink
For this recipe I use black garlic cloves, but you can also use black garlic paste. First weigh 10 grams into a blender and also add the oil, the egg white, the salt, the flour, the sugar, the butter and the squid ink. Blend this till smooth. Once smooth spread it on a tuille mold. After that bake them at 160 degrees Celsius for 15 minutes till dry and crispy. Then remove them when still hot to prevent them from breaking.
Fig leaf tuille
30 grams
fig leaves
150 grams
neutral oil (I use sunflower oil)
Transfer the fig leaves into a blender together with the neutral oil. Now blend this till the oil is 65 degrees Celsius. The oil will heat up from the friction. Once done let it drain on a sieve that lined with a kitchen paper. Do this in your fridge.
60 grams
egg white
40 grams
green herb oil
6 grams
salt
10 grams
sugar
50 grams
flour
10 grams
butter
Pour the egg white in a blender, also add the fig leaf oil, the salt, the sugar, the flour and the butter. Now blend this till smooth. Once smooth spread it on a tuille mold. Now bake it at 150 degrees Celsius for around 8 minutes. Then gently remove when still hot and keep them dry and covered for later.
Almond tuille
60 grams
egg white
50 grams
cane sugar
30 grams
flour
60 grams
almond powder
10 grams
butter
2 grams
salt
Mix the egg white with the cane sugar, the flour, the almond powder, the butter and the salt. Blend this till smooth. Once it’s smooth transfer it on the tuille mold and spread it using a pallet knife. Then bake it at 150 degrees Celsius for around 15 to 20 minutes till golden brown. Now when still hot directly remove them from the mold to prevent the tuilles from breaking.
Baileys Cremeux
2 leaves or 3.3 grams
gelatin
200 grams
baileys
100 grams
cream
40 grams
egg yolk
10 grams
corn starch
1/2
vanilla pod
100 grams
white chocolate
First soak the gelatin in cold water. Then pour the baileys into a saucepan and also add the cream, the egg yolk and the corn starch. Now cut the vanilla pod in half and scrape out the seeds. Add them to the saucepan and then while stirring bring the cremeux to a boil on a medium heat. Once it has thickened turn off your heat and dissolve the gelatin. Then also add the white chocolate and mix it well till smooth. After that pour it into a piping bottle and fill the bottom of your bigger mold halfway. Then gently add your interior on top. Now close the mold with the top half and press it well. Once that’s done fill it completely with the cremeux and make sure you press the nozzle well in the corners. Then let it set in your freezer for at least 6 hours.
Mandarin Cremeux
4
mandarins (130 grams of juice)
1.5 leaves or 2.5 grams
gelatin
100 grams
cream
30 grams
sugar
40 grams
egg yolk
10 grams
corn starch
First soak the gelatin in cold water. Then cut the mandarins in half and juice them. After pass the mandarin juice through a fine sieve. In total you’ll need 130 grams. Also add the cream, the sugar, the egg yolk and the corn starch. Mix this well and while stirring heat it up till it’s 85 degrees Celsius. Once thickened dissolve the gelatin. Then fill your desired mold. Now remove any excess cremeux and let it set in your freezer.
Yoghurt Mousse
3 leaves or 5 grams
gelatin
60 grams
yoghurt
150 grams
yoghurt
160 grams
cream
40 grams
sugar
1/2
vanilla pod
First soak the gelatin in cold water. Then cut the vanilla pod in half and scrape out the seeds (keep the empty pod for another recipe). Mix the seeds with the 60 grams of yoghurt and the sugar and heat this up till it starts to steam. Once that happens turn off the heat and dissolve the gelatin. Then add the 150 grams of yoghurt and set it aside for later. Meanwhile start beating the cream till it’s at yoghurt thickness. Now take the yoghurt and check the temperature. It needs to be at room temperature. Then while stirring add the yoghurt to the cream and gently fold this together. Once it’s an even mousse fill you desired mold and tap it a couple of times to remove any air bubbles. Then let it set it your fridge for 30 minutes. When it’s set you can let it freeze till solid in you freezer. Then remove the mousse from the mold and gently let it defrost in your fridge.
Here I fill the yoghurt mousse with a delicious rhubarb & vanilla broth.
Vanilla Chiboust
2 leaves or 3.3 grams
gelatin
250 grams
cream
60 grams
egg yolk
25 grams
corn starch
1
vanilla pod
First soak the gelatin in cold water. Then pour the cream into a saucepan and also add the egg yolk and the corn starch. Now cut the vanilla pod in half and scrape out the seeds. Add then together with the empty vanilla pod to the cream and while stirring heat this up till it has thickened. Then remove the vanilla pod. Now dissolve the gelatin and mix it well. After that pour it into a bowl and set it aside for later.
30 grams
water
60 grams
sugar
50 grams
egg white
10 grams
sugar
Pour the water into a saucepan together with the 60 grams of sugar. Heat this up till the sugar is 118 degrees Celsius. Meanwhile pour the egg white into a mixing bowl and start beating it. When a white foam starts to form add the 10 grams of sugar. Then when the syrup is 118 degrees Celsius slowly add it to the meringue. Make sure to pour it on the side. Now beat it for 2 minutes. After that add the meringue to the vanilla cream and fold this together till it’s a smooth and airy chiboust. Now fill your lemon mold almost all the way to the top and tap it a couple of times to remove any air bubbles. Then press the lemon interior in the chiboust and make it level using a pallet knife. Now let it set in your freezer.
Green Pea Flan
200 grams
green peas
100 grams
double cream
30 grams
olive oil
4
lovage leaves
2
eggs
4 grams
salt
First bring a pan of water to a boil and season the water with salt. Now blanch the green peas for 1 minute. Then cool them down in ice water. After that mix the green peas with the remaining ingredients and blend this till smooth. Once it’s smooth fill your desired mold. Then tap the mold a couple of times to remove any air bubbles and cook it at 140 degrees Celsius for 8 minutes or steam it at 85 degrees Celsius for 16 minutes. Then let them cool down for 5 minutes. You can already remove the flan from the mold like this, but if it’s a difficult mold it might be better to freeze the flan first before unmolding it. Then let it slowly defrost for a perfect texture.
You can serve it cold, but if you want to heat it up then do this covered at 80 degrees Celsius for about 20 minutes. By doing it low and slow, you will keep the nice texture without drying out the flan.
White Chocolate Mousse
2 leaves or 3.3 grams
gelatin
100 grams
cream
180 grams
white chocolate
200 grams
cream
50 grams
sugar
20 grams
water
90 grams
egg
First soak the gelatin in cold water. Then pour the 100 grams of cream into a saucepan and bring it to a boil. Once it’s boiling dissolve the gelatin and add the white chocolate. Mix this till completely emulsified. Then pour the 200 grams of cream into a bowl and beat it until it’s at yoghurt thickness. After that transfer the sugar into a saucepan together with the water. Heat this up till it’s 118 degrees Celsius. While the suger is heating up transfer the egg into a mixing bowl and start mixing it. Once the egg is fluffy add the hot sugar syrup and beat this till it’s at room temperature. Now pour the white chocolate ganache on the egg mixture and fold it together. Then pour the egg mixture on the beaten cream and gently fold this together. Now fill your desired mold and let it set in your fridge for 30 minutes. After that let it set in your freezer. Once its frozen remove it from the mold and slowly let it defrost in your fridge.
Coffee bean sugar shell
300 grams
isomalt sugar
100 grams
mannitol
100 grams
sugar
2 grams
instant coffee powder
50 grams
dark chocolate
50 grams
cacao butter
cacao powder
Mix the isomalt sugar with the mannitol and the sugar. Heat this up till the temperature of the sugar is 155 degrees Celsius. Once the sugar starts to melt stir it every now and then. Then turn down the heat and add the instant coffee powder. Mix it well to dissolve the powder. After that fill a couple of coffee bean molds. These are from Mold Brothers. Now directly turn them around and let the sugar drip out on a silicon mold. You can remelt this and use it again. Then clean the top and once it has cooled down remove them from the mold. Be very gently so you don’t break the sugar. Now heat up an old knife with a blowtorch and cut the bottom off. Clean the knife after each coffee bean so the sugar doesn’t burn. After that add a thin layer of a mixture of the melted cacao butter and the dark chocolate. Once that’s set dust it with some cacao powder and then keep them dry and covered for later.
Dark chocolate mousse
50 grams
sugar
20 grams
water
90 grams
whole egg
2 leaves or 3.3 grams
gelatin
100 grams
cream
180 grams
dark chocolate
180 grams
cream
Mix the sugar with the water and heat this up till the temperature is 121 degrees Celsius. Meanwhile pour the whole egg into a mixing bowl and start beating it. Once the egg is fluffy and the syrup is at temperature slowly add it to the bowl and beat it till completely cold. While that’s happening soak the gelatin in cold water. Then pour the 100 grams of cream into a saucepan and bring it to a boil. Now turn off the heat and dissolve the gelatin. Then add the dark chocolate and mix it well. Set it aside for later. Now pour the 200 grams of cream into a bowl and beat it till it’s at yoghurt thickness. Then take the fluffy egg yolks and add your chocolate ganache. Gently fold this together and then add the whipped cream. Also gently fold this together till it’s an even fluffy chocolate mousse. Now fill your desired mold threequarters with the mousse and tap the mold a couple of times to remove any air bubbles. Then press the frozen interior in there and level it with a pallet knife. Now let it set completely in your freezer.
Fish farce
100 grams
fish trimmings
1
egg
3 grams
salt
50 grams
butter
1/4
lime
90 grams
cream
Transfer the fish trimmings into a blender. Also add the egg, the salt, the butter and the zest from a quarter of a lime. Now blend this till completely smooth. Be sure it stays cold to prevent the farce from splitting. Then add the cold cream and once it’s incorporated directly stop blending. After that transfer it on a sieve and press it through using a dough scraper or a ladle. This step isn’t totally necessary, but it really improves the texture!
Now fill you desired mold and steam it at 71 degrees Celsius for around 15 to 25 minutes.
Blackberry & Caper Leaf Cremeux
150 grams
2 leaves or 3.3 grams
300 grams
2 leaves or 3.3 grams
5 grams
caper leaves on olive oil
60 grams
sugar
80 grams
egg yolk
15 grams
corn starch
3 leaves or 5 grams
gelatin
First soak the gelatin in cold water. Then pour the blackberry juice into a saucepan and also add the caper leaves, the cream, the sugar, the egg yolk and the corn starch. Mix this well and while stirring heat it up till it’s 85 degrees Celsius. Once thickened dissolve the gelatin. Then pass it through a fine sieve. After that fill your desired mold. Now remove any excess cremeux and let it set in your freezer. Let it defrost on a plate and it’s ready to be used.
Spinach Pie Tee
300 grams
vegetable broth
50 grams
spinach
50 grams
flour
50 grams
rice flour
25 gram
corn starch
1
egg
3 grams
salt
Start by bringing the vegetable broth to a rolling boil. Once it reaches a boil, introduce the spinach to the broth. Without delay, rapidly cool down this mixture. Next, transfer the cooled mixture to a blender and blend until achieving a smooth consistency (usually about 3 minutes). Incorporate the flour, rice flour, corn flour, egg, and salt into the blend. Continue blending until the mixture forms a seamless batter. Allow this batter to rest for a minimum of 1 hour in the refrigerator.
Subsequently, heat frying oil to a temperature of 170 degrees Celsius (338 degrees Fahrenheit), and also preheat your pie tee stamp. When the oil is sufficiently heated, gently agitate it using a whisk. Carefully dip the stamp into the batter and then transfer it into the hot oil. Fry for approximately 30 seconds until the pie tee easily releases from the stamp. Continue deep-frying until the pie tee ceases to bubble. Repeat this procedure for the remaining batter. Store the prepared pie tee in a dry and covered space for later use.
Beetroot Pie Tee
900 grams
beetroot juice
20 grams
balsamic vinegar
50 grams
flour
50 grams
rice flour
25 grams
corn starch
1
egg
3 grams
salt
First bring the beetroot juice to a simmer and let it reduce till it weighs 280 grams. Now add the balsamic vinegar and then let it cool down completely. Then add the flour, the rice flour, the corn flour, the egg and the salt. Now blend this till it’s a smooth batter. Then let it rest for at least 1 hour in your fridge. After that heat up some frying oil till it’s 170 degrees Celsius and also put in your pie tee stamp to heat it up. Once the oil is hot gently mix it with a whisk. Then take the stamp and gently press it in the batter. Now transfer it into the hot oil and fry it for 30 seconds. Then the pie tee should let go from the stamp. Deep fry it till the pie tee stop bubbling. Then repeat this process with the remaining batter. Keep them dry and covered for later.
Furikake Buñuelo
150 grams
milk
100 grams
beer
1
egg
3 grams
salt
5 grams
furikake flakes or powder
125 grams
flour
Pour the milk into a measuring jar and also add the beer, the egg, the salt, the furikake and the flour. Now blend it till smooth for a minute and then let it rest for 30 minutes in your fridge. Meanwhile heat up some frying oil till it’s 180 degrees Celsius together with the buñuelo stamp. Click here for the stamp. Then gently press the stamp in the batter for 5 seconds. After fry it for around 20 seconds till the batter let’s go of the stamp. Then deep fry it till golden brown. Meanwhile you can just continue deep frying the buñuelos. Just beware that the stamp stays hot. Otherwise the batter will stick. If the buñuelo let’s go of the mold while dipping it in the batter, it means that the oil is to hot. 180 degrees Celsius is the perfect temperature. Once golden take them out of the oil and keep them dry and covered.
Butternut squash buñuelo
1/2
butternut squash
2 branches
thyme
Olive oil
40 grams
vegetable broth
150 grams
milk
1
egg
3 grams
salt
120 grams
flour
First remove the seeds from the butternut squash and make incisions in the meat. Now drizzle olive oil on the flat side and add the leaves from the thyme. Then place the flat side on a tray that’s covered with a silicon sheet and bake it at 180 degrees Celsius for 1 hour. After that scrape the cooked meat out of the squash and measure 80 grams into a measuring jar. Then add the vegetable broth, the milk, the egg and the salt. Now blend it till smooth for a minute or two. Then add the flour and blend it for another 30 seconds and then let it rest for 30 minutes in your fridge. Meanwhile heat up some frying oil till it’s 180 degrees Celsius together with the buñuelo stamp. Then gently press the stamp in the batter for 5 seconds. After fry it for around 20 seconds till the batter let’s go of the stamp. Then deep fry it till golden brown. Meanwhile you can just continue deep frying the buñuelos. Just beware that the stamp stays hot. Otherwise the batter will stick. If the buñuelo let’s go of the mold while dipping it in the batter, it means that the oil is to hot. 180 degrees Celsius is the perfect temperature. Once golden take them out of the oil and keep them dry and covered.
Bell pepper pie tee
250 grams
vegetable broth
50 grams
smoked paprika bravas
50 grams
flour
50 grams
rice flour
25 grams
corn starch
1
egg
3 grams
salt
3 grams
smoked piment powder
First mix the vegetable broth with the smoked paprika bravas, the flour, the rice flour, the corn flour, the egg, the salt and the smoked pigment powder. Now blend this till it’s a smooth batter. You can also do this in a blender. After that heat up some frying oil till it’s 170 degrees Celsius and also put in your pie tee stamp to heat it up. Then take the stamp and gently press it in the batter. Now transfer it into the hot oil and fry it for 30 seconds. Then the pie tee should let go from the stamp. Deep fry it till the pie tee stop bubbling. Then repeat this process with the remaining batter. Keep them dry and covered for later.
Feulletine crisp
10 grams
glucose
30 grams
water
200 grams
sugar
100 grams
almonds
80 grams
egg white
50 grams
white chocolate
Mix the glucose with the water and the sugar. Caramelize this over medium heat. Once it turns into a golden caramel, add the almonds. While mixing, caramelize them for about 3 minutes until they become golden brown. Continue to heat the pan over medium heat. Then, pour the mixture onto a silicone sheet and allow it to cool down completely.
Once it has cooled, transfer it into a blender and add the egg white and white chocolate. Blend until smooth. This process may take some time, but achieving a very smooth consistency is crucial.
Now, spread the mixture onto a silicone sheet using a small circle stencil. Afterward, remove the stencil and bake the circles at 160 degrees Celsius for 15 minutes. While they are still hot, delicately remove them from the sheet and press them directly between the press. It’s a good idea to slightly heat the press as well to prevent them from breaking. Keep the circles dry and covered for later use.
Crispy Carrot Leaves
200 grams
cooked carrot
100 grams
orange juice
100 grams
isomalt sugar
80 grams
icing sugar
20 grams
glucose
First mix the cooked carrots with the orange juice, the isomalt sugar, the icing sugar and the glucose. Now blend this till completely smooth. Then transfer it into a bowl and let it cool down in your fridge. Once cold spread it on a leaf stencil. This one is from Mold Brothers. Make sure it’s evenly spread and then gently remove the stencil. Now bake it at 120 degrees Celsius for 1 hour. After the hour gently remove the leaves from the sheet and when still hot shape them between a leaf press. Click here for the press. Now keep them dry and covered for later.
Seaweed crisp
1
small celeriac
25 grams
seaweed
15 grams
egg white
60 grams
isomalt sugar
10 grams
glucose
Take the celeriac and cut the top and bottom off. Now clean the sides. Then cut the celeriac in slices and cut those in small cubes. After that season some boiling water with salt and blanch the celeriac for a couple of minutes till fully cooked. Once cooked transfer it on a tray and spread it. Then let it cool down in your fridge. Now transfer 200 grams into a measuring jar and also add the seaweed, the egg white, the isomalt sugar and the glucose. Blend this till completely smooth. Then spread it on a silicon sheet using a scallop stencil and level the top. Now remove the stencil and dry the batter at 110 degrees Celsius for 2 hours. Once completely dry gently remove them from the sheet and place them one by one on a scallop shell press. Then place the top on there as well and press it together to shape the crisp. Let them cool down and then keep them dry and covered for later.
Savory hazelnut crisp
200 grams
celeriac
50 grams
hazelnut
15 grams
egg white
60 grams
isomalt
10 grams
glucose
3 grams
salt
First toast the hazelnuts at 160 degrees Celsius for 20 minutes. Meanwhile cut the celeriac into big cubes and blanch them in some salted water till cooked. Once you take them out of the water don’t cool them down but transfer them directly into a blender. Also add the toasted hazelnuts and the remaining ingredients and blend this till smooth. This is going to take a couple of minutes, but it really needs to be smooth. Then spread it on a silicon sheet using a stencil and bake them at 110 degrees Celsius for 2 hours. After that remove them one by one from the stencil and directly press them between the wood press. I always heat up the press a bit, this prevents the crisp from breaking. Now keep them dry and covered to prevent them from turning soft.
