Double layered honey tuille

60 grams	egg white
40 grams	sunflower oil
10 grams	butter
50 grams	honey
50 grams	flour
2 grams	salt

Pour the egg white into a blender and also add the sunflower oil, the butter, the honey, the flour and the salt. Blend this till smooth. Once it’s smooth you can spread it on a honey grid mold. Now level it and then bake it at 160 degrees Celsius till golden brown. This takes around 20 minutes. Then let this cool down completely. After that take some more tuille batter and apply a thin layer on top of the whole mold. Now bake it for a couple of minutes till it starts to color. Then while it’s still hot gently remove it from the mold and let it cool down. Now portion it into 4 tuilles and trim all the edges but one short side. Then gently fold it into a cylinder and press it well so the ends stick to each other. Once that’s done let them dry at 80 degrees Celsius for 30 minutes till completely crispy. Then keep them dry and covered for later.

Even without the double layer the tuille is already very delicious and the recipe is super easy to remove from the mold and shape.

Recipe used in honey & yoghurt dessert