1 febbraio 2013

Tuiles Chocolat-Noisettes (Chocolate-hazelnut tuile biscuits)

Vogue shares with you a recipe from Chef Christian Faure to transport your taste buds to France.

Makes 30

50 gsoft unsalted butter
100 g icing sugar
2 egg whites
40 g flour, sifted
10 g unsweetened cocoa powder, sifted
200 g hazelnuts, toasted and chopped

Method :
Preheat the oven to 180ºC (355ºF). Line a baking sheet with parchment paper. Lightly brush a rolling pin with unsalted butter or oil.
Beat the unsalted butter and icing sugar until creamy. Add the egg whites little by little, mixing well after each addition. Then, blend in the sifted flour and cocoa powder.
Use a spoon to thinly spread out the mixture on the baking sheet forming discs about 6 cm in diameter. Leave sufficient space between each one to allow for spreading during cooking. Sprinkle with chopped hazelnuts and bake for 6–8 minutes.
Loosen the tuiles from the baking sheet (using a metal scraper) and, working very quickly (the tuiles may shatter if allowed to harden), curl them over the rolling pin while still warm and pliable. When firm, slip off and cool completely on a rack. Repeat until all the tuiles have been formed.\u003d75=

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