recipes
Tuile cigars with pistachio cream
2025-05-30
Ingredients
For the tuile mixture
30g plain flour (Lamb brand)
70g caster sugar (Lamb brand)
1 tsp orange zest
4 tsp orange juice
40g melted unsalted butter (Benna)
You will also need
290ml tub double cream
1 tbsp icing sugar
2 tbsp pistachio paste
Crushed toasted pistachios (Lamb brand)
Method
Place the flour, sugar and orange zest into a bowl. Add in the melted butter and orange juice and mix to a paste. Refrigerate for 1 hour, then roll into small balls and place onto lined baking sheets spaced well apart. Bake in the oven at 180`c for 6-8 minutes. Immediately roll onto metal tube forms and allow to cool down completely. Meanwhile, whip the double cream and icing sugar together to stiff peaks then mix in the pistachio paste. Use a piping bag to fill the tuile tubes with the cream and dip the ends into toasted crushed pistachios.
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