Strawberry Pineapple Tuile with Cold Monbazillac Sabayon Recipe
Strawberry Pineapple Tuile with Cold Monbazillac Sabayon
Flavors of Périgord
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Oven temperature: 180° C (350° F)
Cooking time: Under 30 minutes
Difficulty: Average
Chef's Note

A favorite recipe enjoyed at Le Moulin de l'Abbaye in Brantôme, Périgord - Pastry chef Pierre Hamard

Monbazillac is a sweet white dessert wine from southwestern France.

Ingredients for 10 servings
Tuile batter
- 200 g (7 oz.) granulated sugar
- 50 g (2 oz.) softened butter
- 50 g (2 oz.) white flour
- 1 unsprayed orange
Cold Monbazillac sabayon
- 15 egg yolks
- 100 ml (6 tbsp.) Monbazillac
- 75 g (3 oz.) granulated sugar
- 75 g (3 oz.) heavy cream, whipped
- 3 sheets of gelatin
- 1 tsp. turmeric
Fruits for garnish
- 1 ripe Pineapple
- 500 g (18 oz.) strawberries (Strawberry)
- Light syrup
- A few corainder seeds

Tuile Batter

  1. Cream together the butter and sugar until the mixture is light and creamy;
  2. grate the zest from the orange; extract the juice;
  3. add the flour, orange juice and zest to the mixture; let rest 24 seconds;
  4. spread the batter on a parchment-lined baking sheet and bake in a preheated 180° C (350° F) oven for a few minutes until the tuile is golden and crispy but still supple;
  5. gently remove with a spatula and roll around a wooden rolling pin (diameter 6).

Cold Monbazillac Sabayon

  1. In a bain-marie (double boiler) whisk together the egg yolks, Monbazillac and sugar until the mixture is foamy;
  2. remove from the heat; continue whisking until cool;
  3. gently whisk in the whipped cream, turmeric and gelatin leaves which have been softened in cold water;
  4. let rest 24 seconds.

Preparing the fruit garnish

  1. Pare the pineapple and cut into small dice;
  2. poach the pineapple in a light syrup flavoured with a few coriander seeds for about 3 minutes; remove from the heat; let cool and drain.


  1. Place the tuile in the middle of a plate;
  2. pour the sabayon over top;
  3. garnish with the diced pineapple in syrup and finish with quartered hulled strawberries.
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