Raspberry flaked Tuille with matcha-lime curd, roasted white chocolate and more

December 4, 2018 Published by Dina

Another way of rolling the tuille and presenting the same dessert



Well, we are off to Australia and New Zealand to spend the winter (their summer) “down under”. It’s a daunting trip as Australia is a continent, not just a country, and it took some learning, planning and advice from an ex-Aussie friend to make it all happen. Travel is an education and this is how I approach it. This continent does not have the familiar European western history and few of us are aware of its indigenous pre-history. We mostly hear about the European settlement in the Australian frontiers and its impact on local population, convicts transports, gold rush and colonial society. The footprint of all these historical events is visible in modern Australia and I look forward to exploring and learning more.

Australia also happens to be a dream culinary destination and my list of foodie things to do is as long as my arm. After my several seasons addiction to Masterchef Australia perhaps I should be granted an honorary Australian status. I have learned so much from watching this show, both about food and the country, and have been putting it to work in my kitchen over the last several months. On my to do list for both Australia and New Zealand are several restaurants and chefs whose food I must try and I plan to report my findings and experiences on the blog. I will have kitchens in some of the places we stay at but I can’t promise to cook too much, I expect to be out and about trying the beautiful Australian foods and amazing pastries that I see on the show.

As a “bon voyage” post I am sharing a dessert recipe that I adapted from one of the desserts I saw on the show. It’s a lengthy recipe with many steps and may seem intimidating but you can break it down, prepare some of the elements in advance and assemble before serving. You can also simplify by leaving out some of the parts to suite your skill level and inclination. I noted in each section what can be done in advance.

Bye for now, stay tune for my “down under” adventure and food experiences.




Tuille: (makes 4) 

Can be made a day in advance.

1/3 cup powdered sugar

2 large egg whites

3 tablespoons butter

1/2 cup flour

1 teaspoon vanilla

1/3 cup Dried strawberries, ground in food processor

Whisk sugar and egg whites, add butter, flour and vanilla and mix until blended.

Using an offset spatula and 1/4 of the batter at a time, spread thinly (1/8″) on a lightly sprayed Silpat sheet and use a dough scrapper to create rectangles 21ch X 6 cm.

Alternatively, spread the batter into thin (1/8″) rounds and smooth with an offset spatula or the back of a spoon. Be careful not to leave any holes in the batter.

Bake in 325ºF for about 5-6 minutes.

Remove from oven and slide an offset spatula under to release the tuilles.

Working quickly and carefully wrap the tuilles around a 2.5 diameter cylinder (glass, can etc.) securing the ends together and if necessary supporting the seam with a glass until set.

If you made the circles roll them up to a canoli shape so the ends meet and overlap  in the center as pictured above. If you have canoli molds use them to wrap the tuille around and shape them.

If the tuilles harden before you can roll them return to the oven for a few seconds to soften and then continue.

Once shaped, set aside until needed.


Macha-lime curd

Can be made a day in advance.

2 teaspoons matcha powder

Zest of 1 lime

1 tablespoon lime juice

7 tablespoons water

4 egg yolks

2/3 cup powdered sugar

10 tablespoons butter

Combine matcha, lime zest and juice and water in a small pot and bring to a slow boil. Remove from heat.

Place yolks in sugar in a bowl and whisk (with a mixer) until fluffy.

Slowly add the warm matcha to the egg yolks in a slow stream until combined.

Return to the pot and cook over low-med heat, whisking constantly until the mixture thickens.

When done scrape into a bowel, cover the surface with plastic and refrigerate for a few hours.


Raspberries in vanilla syrup

Can be made a few hours before serving.

2 cups raspberries

6 tablespoons sugar

1 cup water

1 teaspoon vanilla

Combine water, sugar and vanilla in a small pot and bring to a boil.

Cook until it reduces by about half and a syrupy sauce is formed.

Cool the sauce, pour over the raspberries and refrigerate until needed.

Raspberry coulis

Can be made a day in advance.

1 1/2 cups raspberries

2 tablespoons sugar

Place raspberries and sugar in a pot and heat gently.

Puree in a food processor until smooth. Refrigerate until needed.

Roasted white chocolate cream

Make early on the day you serve it.

6 oz white chocolate

1 cup heavy cream

Heat oven to 300.

Break the chocolate into pieces and place on a Silpat on a baking sheet.

Roast the chocolate, stirring frequently, until golden. Be sure to stir as it darkens on the bottom first.

Remove from oven and let cool.

Scrape the chocolate into a bowl and add 1/4 cup of the cream to loosen it a bit.

Whip the mixture using a mixer, add the rest of the cream as you go until you reach a nice whipped consistency.

Refrigerate until needed.

Matcha Dust

Can be made in advance

2 teaspoon matcha powder

1/2 cup powdered sugar

Combine matcha powder and sugar and sift together.



Edible flowers

Honeycomb, crushed


Place chocolate mixture and matcha mixture in small piping bags (or just use a spoon if you wish.

Place a tuille cylinder on the plate off-center.

fill a 1/3 of the tuille with the matcha cream, then the chocolate cream. Place a few raspberries in syrup on top and top with the matcha cream.

Garnish with a few raspberries on top.

Pipe or spoon more of the sauces around the plate and garnish wioth more raspberries in syrup.

Drizzle with the raspberry coulis.

Sift some of the matcha dust over.

Garnish with edible flowers, small mint or basil leaves if you have them and the crumbled honeycomb.