Tuile
.jpg) A tuile arced over a creme caramel dessert | |
| Jinis | Cookie or wafer |
|---|---|
| Panggonan asal | France |
| Woworan pokok | Flour, white sugar, butter, and almonds |
 Buku masakan: Tuile  Médhia: Tuile | |
Tuile minangka salah sawijining olahan wafer panggang, asale saka Prancis, umume di bentuk busur, wafer tipis, asri, legi, utawa gurih, sing paling asring digawe saka adonan (nanging uga bisa uga saka keju), asring disajikake kanggo masakan liyane. [1] Tuile minangka tembung Prancis kanggo kothak, sawise bentuk jubin atap sing dipanggang arced paling asring mirip. [2] Tuile umume ditambahake minangka hiasan panganan cuci mulut kayata panna cotta utawa digunakake minangka cangkir sing bisa dipangan kanggo sorbet utawa es krim . [3]
Referensi[besut | besut sumber]
- ↑ Biró, Marcel, and Shannon Kring. Biró: European-Inspired Cuisine. Gibbs Smith, 2005. 114. Print.
- ↑ Boulud, Daniel, and Dorie Greenspan. Daniel Boulud's Café Boulud cookbook: French-American recipes for the home cook. Scribner, 1999. 165. Print.
- ↑ W., Carol, Erik Tieze, and Glenn Humphry. Creating Chefs: A Journey Through Culinary School with Recipes and Lessons. Lyons Press, 2005. 228. Print.