Vanilla Tuile and Fruit Compote Recipe

Name: Vanilla Tuile and Fruit Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces unsalted butter; 1 1/4 cup granulated sugar; 1 vanilla bean, scraped; 6 egg whites (large AA); 2 cups all-purpose flour; 1 cup dried cherries; 1 cup dried figs; 1 cup dried pears, sliced; 1/2 cup dried currants or blueberries; 2 cups dry white wine; 1 vanilla bean pod; 1/2 cup granulated sugar

Servings: persons

10 ounces unsalted butter
1 1/4 cup granulated sugar
1 vanilla bean, scraped
6 egg whites (large AA)
2 cups all-purpose flour
1 cup dried cherries
1 cup dried figs
1 cup dried pears, sliced
1/2 cup dried currants or blueberries
2 cups dry white wine
1 vanilla bean pod
1/2 cup granulated sugar

1
In a standing mixer with paddle, cream butter and sugar until light and fluffy.
2
Split and scrape vanilla bean into the mixture.
3
*Do not use pod - only the seeds.
4
Mix well and add whites and flour.
5
Mix well and chill covered with plastic wrap, preferably overnight.
6
*Use pod for compote.
7
Combine all ingredients in a heavy bottomed saucepan.
8
Bring to a boil.
9
Reduce heat and simmer 5 to 8 minutes.
10
Remove from heat and let cool in pan.
11
Remove all fruit and reduce sauce until syrup-like.
12
Combine with fruit.
13
Remove pod and set aside until ready to assemble.
14
Baking: Spread about 1 teaspoon cold tuille batter thinly over stencils (professional or homemade) on greased back of cookie sheet.
15
Place tuiles in 350 degree F oven.
16
Tuiles will spread and cook rapidly.
17
Therefore, test a few, one at a time, for appropriate thinness of batter and length of cooking time.
18
If tuiles have spread too much, reduce amount of batter and make sure batter is spread evenly and thinly.
19
Tuiles should be removed from oven when slightly golden.
20
Let set for a few seconds on sheet before removing to rack for cooling.
21
Assemble Napoleon by layering tuiles and fruit compote.
22
Top with ice cream, frozen yogurt, or whipped cream.

1434

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 ounces unsalted butter, 1 1/4 cup granulated sugar, 1 vanilla bean, scraped, 6 egg whites (large AA), and more.

Yes, Vanilla Tuile and Fruit Compote falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vanilla Tuile and Fruit Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions