02/06/2026
Masterclass by of .restaurant
Viki Geunes, a self-taught chef, earned three Michelin stars for his restaurant Zilte in 2021.
In this masterclass, Viki demonstrates his technique for making a spelt-based cone. The Realistic Cone Tuille Mold was originally developed for high-sugar tuille batter, making the rolling and shaping process very easy, as the sugar keeps the tuille flexible while warm.
Because Viki works with a spelt-based batter, he developed his own technique to achieve the same result. A more time-consuming process, but exactly the kind of dedication they put in at the three-star level.
The Realistic Cone Tuille Mold is available in our webshop.
