Pistachio tuilles

Course Pastry
Cuisine Dutch
Servings 8 pax


  • 100 g Suiker
  • 20 g Bloem
  • 0,5 dl Melk
  • 70 g Boter melted
  • 65 g Pistachenoten peeled and chopped


  • Preheat the oven at 180˚C. Mix the sugar with the milk. Sieve flour and add. Then, add the pistachio nuts and lastly the melted butter.
  • Place 1 spoon per tuille on a baking tray lined with baking paper. Smear the mixture out with a fork to make a thin round slab.
  • Bake the tuilles for approximately 10 minutes until golden-brown and until each piece has a crispy appearance. Carefully place each tuille over a dough roller with a spatula. Let cool down quickly. This must all happen very quickly.
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