I was so excited to try this recipe to make honey tuiles as I was not sure it would work without sugar. But they were perfect! I used mine to shape into baskets for ice cream and they were the perfect vessel. Not only that, but they added the perfect level of sweetness to my not so sweet semifreddo.
Head straight on to the Recipe For ♥ Honey Tuiles ♥
We live in an area that was parcelled off for sale in the 1970’s. Some of the houses in our street were built during that time. And others are newer. In 2002 there were two vacant plots for sale. Dave and I decided that the one in the middle of the block would be more suitable. It was slightly smaller than the corner erf, and more expensive. But we did not want the traffic noise as the other stand is on the only road heading up the mountain. We started building in 2004 and at present, ours is the newest house on the block. At the time our plans were drawn up, it was very modern. We have large windows and plenty of them, which is no longer allowed. Our lounge and pub have folding and sliding doors which let in a lot of light. And the space is huge.
Today’s inspirational recipe from Lavender and Lime ♥ Honey Tuiles ♥ #LavenderAndLime Click To Tweet
But soon we will be the old house. The corner property was sold a few years ago, and left alone. And when we left for overseas there was no sign anything was going to happen. But two weeks later on our return I noticed activity. The foundations had been dug and the foundation walls built up. There is also a plan of the house on the information board. And it is super modern. The house looks fantastic from the architects rendering and it will shadow the house next door in more ways than one. Firstly, it is double storey and the house next door is not. This will block the afternoon sun somewhat. And their next door neighbour is one of the original homes. But I cannot wait for our new neighbours to be done building as that will make our road complete.
Click on the links for conversions and notes.
Honey Tuiles
Ingredients
- 72 g honey
- 43 g salted butter
- 72 g flour
- 65 g egg whites
Method
- Place the honey and butter into a saucepan and melt over a low temperature
- Add the flour and egg whites and whisk until smooth
- Strain and place into the fridge for 30 minutes
- Preheat the oven to 150° Celsius
- Place a 12cm round template cut from acetate onto a lined baking tray
- Pour 15mls of the mixture into the hole and spread evenly with an offset palette knife
- Remove the acetate and place into the oven to bake for 15 minutes
- Remove from the oven and shape straight away then leave to cool
- Repeat with the remaining batter until you have as may tuiles as you require *
- Store in an airtight container until needed
Notes
View the previous posts on June 15:
- 2022: Sneeuberg Brewery
- 2020: Vegetable Cups
- 2018: Chicken Ballotine
- 2016: The Port Charlotte Hotel
- 2015: Braai Broodjies
- 2014: The Hangman’s Song
- 2013: Burger and Chips
- 2012: Tomato Pasta Sauce
- 2011: Cupcakes
- 2010: Exotic Mushroom Pasta With Sun Dried Tomatoes
Crispy, nicely golden-browned, and naturally sweetened with honey – loving this. Must be so good along with ice cream.
Crispy, nicely golden-browned, and naturally sweetened with honey – loving this. Must be so good along with ice cream
I am going to make another batch just to ‘make sure’ haha 🙂
oh how come they don’t allow lots of windows anymore?
Because of heating in winter and cooling in summer 🙂
Such an interesting dessert with just 4 ingredients. Looks really delicious Tandy.
Thank you Judee 🙂
these look very cute Tandy!
Thank you Sherry 🙂
Hi Tandy, the recipe looks lovely. I must admit that I don’t like having building work done anywhere near our property. Our new neighbour’s gutted their house and turned it into a huge mansion. They cut down all the trees and concreted the grass. It is hideous now, as far as I’m concerned. And the dust and noise from the building nearly drove me mad.
That sounds awful!