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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
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.
