Savory beurre noisette tuille
- 60 g egg white
- 10 g sunflower oil
- 70 g butter
- 50 g flour
- 20 g sugar
- 2 g salt
First caramelize the butter on a medium heat till it's a golden brown beurre noisette. Stir it every now and then to prevent it from burning.
Then drain the beurre noisette through a kitchen paper to remove the solids. Then let it cool down in your fridge.
After that weigh 40 grams into a blender and also add the egg white with the sunflower oil, the flour, the sugar and the salt.
Blend this till you have a smooth batter. I added 1 gram of squid ink to color the batter, but this is optional.
Then spread it on a tuille mold and level the top with a pallet knife. Now bake them at 150 °C for around 15 minutes till golden brown. Keep them dry and covered for later.Â
