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Chocolate & cherry tuille

60 grams

egg white

40 grams

sunflower oil

10 grams

freeze dried cherries

50 grams


10 grams


25 grams


15 grams

cacao powder

Mix the egg white with the sunflower oil, the freeze dried cherries, the sugar, the butter, the flour and the cacao powder. Now blend this till smooth. Once smooth spread it on a tuille mold and level it with a pallet knife. Then bake the tuilles at 160 degrees Celsius for 15 minutes till crispy. Remove them when still hot to prevent them from breaking.


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