Dessert · Garnish
Raspberry and Hazelnut Tuiles
Chill the fruit-and-butter mixture before portioning it into small mounds. Leave generous space on the baking mat, since these tuiles spread as they bake.
- Yield
- 1 small batch
- Cuisine
- French-inspired
Bring it to the table
Start with one small portion
Bake one small mound first to judge its spread in your oven. Keep the rest of the batter chilled while you work in batches.
At the table
Add to a plated dessert just before serving, or enjoy as a small crisp cookie.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 50 g confectioners sugar
- 13 g all-purpose flour
- 25 g hazelnuts — finely chopped; or almonds
- 25 g raspberry coulis — smooth and seedless
- 19 g unsalted butter — melted
A few useful notes.
This version contains hazelnuts, or almonds if using the substitution.
The number of tuiles depends on the portion size and spread.
Use a silicone mat and let the tuiles firm before lifting; they are fragile while hot.
The cooking plan
How to make Raspberry and Hazelnut Tuiles.
Stir the confectioners sugar and flour together. Mix in the raspberry coulis and melted butter, then fold in the finely chopped hazelnuts.
Cover and refrigerate until cold and firm enough to portion. Heat the oven to 350°F and line a baking tray with a silicone baking mat.
Place a small mound, about a teaspoon, on the mat. Bake this first portion to judge the spread, then arrange further small mounds with plenty of space between them. Flatten slightly if needed for even thickness.
Bake for about 6–8 minutes, watching closely near the end, until the tuiles have spread and their edges are golden. Adjust as needed for the size of each portion.
Let them cool on the mat until firm enough to lift, then transfer carefully to a rack to cool completely. Once crisp and cold, keep airtight and add to moist desserts only at serving time.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Raspberry and Hazelnut Tuiles
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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Stir the confectioners sugar and flour together. Mix in the raspberry coulis and melted butter, then fold in the finely chopped hazelnuts.
- Cover and refrigerate until cold and firm enough to portion. Heat the oven to 350°F and line a baking tray with a silicone baking mat.
- Place a small mound, about a teaspoon, on the mat. Bake this first portion to judge the spread, then arrange further small mounds with plenty of space between them. Flatten slightly if needed for even thickness.
- Bake for about 6–8 minutes, watching closely near the end, until the tuiles have spread and their edges are golden. Adjust as needed for the size of each portion.
- Let them cool on the mat until firm enough to lift, then transfer carefully to a rack to cool completely. Once crisp and cold, keep airtight and add to moist desserts only at serving time.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Can I use almonds?
Yes. Finely chopped almonds are an alternative to the hazelnuts in this batter.
Why keep them away from a moist dessert until serving?
Moisture softens their crisp texture, so add them at the last moment.
Keep the good food going
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