Graham Cracker Tuile

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Credit: Kaley Laird, Chef, San Francisco (formerly, Aveline, where dessert was developed)
The National Culinary Review, July/August 2016


1¼ cups graham cracker crumbs
1 cup isomalt
¼ t. salt


Preheat oven on convection mode to 325°F. Combine graham cracker crumbs, isomalt and salt in blender. Blend on high until powdery. Divide mixture between two baking sheets lined with nonstick baking mats (about 1 cup per baking sheet). Use small offset spatula to spread powder out in thin, even layer. Bake until mixture melts, about 25 minutes, rotating baking sheets from top to bottom and front to back halfway through baking. Let cool completely in pan before gently peeling tuile away from baking mat and breaking into pieces.


Dessert, The National Culinary Review

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