Fruit Tuiles

Batch Size:
Yield:

Main

AmountIngredient
Unsalted Buttersoftened
Powdered Sugar
Fruit Puree
All-purpose Flour
Salt¼ tsp
Scaled ingredient total1,291.25 g

Prep Method 6

  1. 1.In a mixer fitted with a paddle attachment, cream the butter and sugar.
  2. 2.Alternately add the puree and sifted dry ingredients, scraping down the bowl as necessary.
  3. 3.Chill before use.
  4. 4.Using a template, spread thinly on a silicone baking mat.
  5. 5.Bake at 300°F (149°C).
  6. 6.Shape as desired and store in airtight containers.

U of M Equivalency

XX Weight = XX Volume = XX Each

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Unsalted Butter$1.6191
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Powdered SugarThis ingredient is not yet set with a purchase cost and unit—
Fruit PureeThis ingredient is not yet set with a purchase cost and unit—
All-purpose Flour$0.1574
Purchase item nameGreat Value All-Purpose Enriched Bleached Wheat Flour, 5 lb Bag
Purchase cost$2.38
Purchase unit5 pound
Date added2025-11-26
Item ID #10403017
Vendorwalmart
Salt$0.0011
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Total Yield1,290 g
Total Cost$1.7776
Cost Per G:$0.0014

Partial estimate; unpriced ingredients are excluded. 30% of ingredient weight is priced.

2 costing issues
  • Powdered Sugar: no active USD purchase price with a convertible package size
  • Fruit Puree: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data4 of 5 connected
✓Powdered SugarSugars, powdered600 g›!Fruit PureeAdd nutritional data300 g›✓Unsalted ButterButter, stick, unsalted240 g›✓All-purpose FlourFlour, wheat, all-purpose, unenriched, unbleached150 g›✓SaltSalt, table1.25 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories220

% Daily Value*

Total Fat 15g
20%
Saturated Fat 0g
0%
Cholesterol 45mg
15%
Sodium 40mg
2%
Total Carbohydrate 55g
20%
Dietary Fiber 0g
1%
Total Sugars 45g
Protein 1g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 77% mapped. Scaled batch: 2877 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Food coloring may be added to the batter as desired depending upon the fruit puree used.
  • It is best to bake the tuiles at a lower temperature to preserve the color.