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Black garlic tuille

10 grams

black garlic

30 grams

neutral oil (I use sunflower oil)

60 grams

egg white

3 grams


40 grams


20 grams


10 grams


3 grams

squid ink

For this recipe I use black garlic cloves, but you can also use black garlic paste. First weigh 10 grams into a blender and also add the oil, the egg white, the salt, the flour, the sugar, the butter and the squid ink. Blend this till smooth. Once smooth spread it on a tuille mold. After that bake them at 160 degrees Celsius for 15 minutes till dry and crispy. Then remove them when still hot to prevent them from breaking.


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