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Black sardine tuille



1 can

sardines

45 grams

egg white

3 grams

salt

40 grams

flour

20 grams

sugar

8 grams

butter

3 grams

squid ink

For this recipe I use the oil from a can of sardine. Weigh 30 grams of the oil and then transfer it into a blender. Now also add 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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