MoldBrothers
This recipe is for approximately three tuille sheets.
Method
Pour the egg white and sunflower oil into a blender. Add the salt, flour, sugar, butter and squid ink. Blend until smooth.
Spread the batter into the tuille mold and level it with a pallet knife. Bake the tuille at 160 °C (320 °F) for around 15 minutes until dry and crispy.
Remove the tuille from the mold while still warm to prevent it from breaking.
Banqueting Tuille Sheets
Size: 28 x 36,5 cm / Content: 149 ml
The fish scale pattern recreates the detailed texture of real fish skin. We translated this recognizable design into a larger tuille sheet for high-volume service. Instead of preparing each tuille individually, one bake gives you enough to work across multiple dishes.
