Unagi Tuille Mold - 1 pc
£15.65
Made from high quality and food-grade silicone and heat-resistant up to 200°C, this precision mold features realistic ‘Unagi’ (eel bone) contours and ensures tuilles bake with consistent shape and sharp detail.
© Pictures and design by MoldBrothers and Mike Cornelissen
- Directly produced upon order
- Made in the Netherlands
- 2-Year warranty om all products
- Trusted and used by more than 20.000 Chefs
- Worldwide shipping
Product description
Made from high quality and food-grade silicone and heat-resistant up to 200°C, this precision mold features realistic ‘Unagi’ (eel bone) contours and ensures tuilles bake with consistent shape and sharp detail.
© Pictures and design by MoldBrothers and Mike Cornelissen
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Tuille Size: 20 cm
Mold weight: 64 grams
Mold size: 21 x 4 x 0,6 cm -
All of our products are handmade to order. We produce everything on demand and therefore the waiting time in production may vary.
Shipping times:
NL/BE (1-2 working days),
DE (1-2 working days),
Europe (2 working days),
Worldwide (3-5 working days).
Thanks for your patience!Expected delivery between 31 Jan - 06 Feb
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Inside the package, you’ll find your product carefully wrapped in our exclusive packaging paper, along with a personal thank-you card. We’d love it if you shared your culinary creations with us – it always brings a smile to our faces!
Article number: G01-181885 Prices excl. VAT
A Bone to Pick
An idea from three years ago, the Eel Bone lingered in our minds. Mike pitched it back then—though we didn’t quite get it at first. Recently, we brought it to life, and he surprised us with a stunning bite, perfect alongside dishes with eel or lamb. He even made the Eel Bone Tuille using real eel (recipe here). Best part? Snap it into pieces and get creative on the plate.
Mike’s Recipe!
Ingredients
– 60 grams Egg White
– 40 grams Sunflower Oil
– 100 grams Smoked Eel
– 10 grams Sugar
– 40 grams Flour
– 5 grams Salt
Method
Blend the smoked eel until roughly chopped. Blend together egg white, sunflower oil, sugar, flour, and salt with the the eel. Chill the batter for 15–30 minutes. Preheat the oven to 160–170°C (fan). Spread the batter thinly into the Eel Bone Tuille Mold. Bake for 8–12 minutes until golden and crisp. Remove from the tray immediately after baking and shape while warm (e.g., over a rolling pin for a curved form). Allow to cool untill crispy.
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