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How to Make a Cheese Tuile – Michelin Recipe by Claus Henriksen
Learn how to make a crisp cheese tuile with a professional silicone tuile mold, inspired by Claus Henriksen from Restaurant MOTA.
Recipe by Claus Henriksen
Ingredients
- Cheese Tuile Recipe — 150 g Skovland Maestro cheese (juniper cheese)
- Cheese Tuile Recipe — 100 g wheat flour
- Cheese Tuile Recipe — 100 g egg whites
- Cheese Tuile Recipe — 50 g water
- Cheese Tuile Recipe — 100 g salted butter
- Smoked Cod Roe Mayonnaise — 50 g smoked and salted cod roe
- Smoked Cod Roe Mayonnaise — 4 egg yolks
- Smoked Cod Roe Mayonnaise — Apple cider vinegar
- Smoked Cod Roe Mayonnaise — Salt
- Smoked Cod Roe Mayonnaise — Neutral oil
Equipment
Professional Plating Tool Kit – Curved Handle Spoon, Nordic Chefs – Straight Chef’s Tweezers, Nordic Chefs – High Precision Offset Chef’s Tweezers, Branch Tuile Mold, Daisy Tuile
Method
- Step 1 – Blend the cheese Blend the Skovland Maestro cheese until smooth.
- Step 2 – Prepare the batter Add wheat flour, egg whites, and water. Blend briefly until the batter becomes homogeneous.
- Step 3 – Emulsify the butter Slowly emulsify the melted salted butter into the batter until smooth and glossy.
- Step 4 – Spread into the tuile mold Spread the tuile batter evenly into the custom silicone mold. Using an offset spatula or professional plating tool helps create a thin and even layer before baking.
- Step 5 – Bake the tuile Bake at 150°C for 8–10 minutes until golden and crisp. Allow the tuile to cool completely before handling.
- Step 1 – Blend the cod roe Blend the smoked cod roe until completely smooth.
- Step 2 – Build the base Add egg yolks, vinegar, and salt. Blend gently on low speed.
- Step 3 – Emulsify the oil Slowly emulsify the oil into the mixture until a thick and silky mayonnaise is achieved.
Chef's note
The cheese is from Them Andelsmejeri
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