60 grams | egg white |
20 grams | cane sugar |
30 grams | flour |
60 grams | pine tree nuts |
10 grams | butter |
1 gram | salt |
2 grams | squid ink |
Mix the egg white with the cane sugar, the pine tree nuts, the butter, the salt and the squid ink. Blend this till smooth. Then add the the flour and mix it for 20 more seconds till smooth. Once it’s smooth transfer it on a 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.
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