Muscovado tuille

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

Mix the egg white with the sunflower oil, the flour, the butter, the salt and the muscovado sugar. Blend this till smooth. Once smooth spread it on a tuille mold and level it using a pallet knife. Then bake it at 150 degrees Celsius for around 20 minutes. When still hot gently remove it and then keep them dry and covered for later.

Recipe used in magnolia & rhubarb dessert

https://www.youtube.com/watch?v=sLvVfsDDyIk

[