Chef Claus Henriksen of Restaurant MOTA shares his malt leaf tuile recipe for a crisp, detailed fine dining garnish. Made with six ingredients in the four-cavity Cannabis Leaf Tuile Mold, it bakes at 180°C for 8 minutes.
Malt Leaf Tuile Recipe at a Glance
The leaf describes the shape of the tuile. The batter combines egg whites, melted butter, malt, wheat flour, honey and water; the exact amounts appear in the recipe below. The silicone mold forms four matching leaves per bake. This is a wheat-containing recipe.
How to Make a Leaf Tuile Garnish
- Mix the measured ingredients until evenly combined.
- Spread the batter thinly and evenly into the four leaf cavities. Scrape excess batter from the flat surface so the outline stays defined.
- Bake in a preheated oven at 180°C for 8 minutes, as specified by Chef Claus.
- Let the tuiles firm up briefly. Gently flex the silicone away and lift out each leaf, supporting the fine tips. Cool fully.
Claus supplied the ingredients and baking setting. The spreading and release steps are practical guidance for a detailed silicone tuile mold. Oven performance and batter thickness can vary, so check that the leaves are set before removing them.
How to Keep Malt Tuiles Crisp
Once completely cool, keep the leaves airtight in a dry place until plating. Handle the delicate tips carefully during service.
The Cannabis Leaf Tuile Mold gives the garnish its distinct outline. Read our guide to tuiles and tuile molds for more technique, or see Claus’s cheese tuile recipe for another variation.
