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Recipe for :

Tuille Pastry
This is another top recipe we have received from Robert Hutchinson, Sous Chef at Weston Park, Shropshire.


500g egg whites
500g melted butter
500g caster sugar
500g plain white flour

  1. Beat butter and sugar together slowly add the whites a little at a time.
  2. Fold in the sifted flour and beat till smooth.
  3. Chill for 20mins.
  4. Spread thinly on a non stick bakeing tray or onto grease proof paper using your stencil of choice. See example stencil’s below
  5. Bake in a medium hot oven till golden brown.
  6. Once baked the tuilles can be shaped while still warm if they start to cool to much just pop back into the oven for a spell to soften.
Robert Hutchinson