Hazelnut Tuilles
|
Tuilles are nothing but cookied for which
moulds can be prepared before hand. They
atste delicious. |
| List of ingredients: |
|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| 1/2 cup (125g) | sugar | |
| 1/2 teaspoon | vanilla extract | |
| 1/3 cup(75ml) | vanilla extract | |
| 1/3 cup(75ml) | egg whites | |
| 1 teaspoon | finely grated lemon zest | |
| 1/3 cup(40g) | all purpose flour | |
| 1/4cup(65g) | clarified butter | |
| 1/2 cup (65g) | finely ground hazelnuts | |
| Cooking procedure |
|---|
| 1. Preheat oven to 325 degrees F/160degrees C.
2. Prepare 4 molds for shaping the tullies.
3. Whisk the sugar, vanilla, egg whites and lemon est until foamy.
4. Whisk in the flour, clarified butter and ground hazelnuts until a smooth paste forms.
5. Lightly oil one baking sheet for each tray of tullies being baked and dust with flour.
6. Use 1 1/2 tablespoons(20g) of batter per cookie, placing no more than 4 on each sheet.
7. Smooth the batter into a flat circle with the bcak of a spoon or knife.
8. Bake until the edges are browned, about 10mins.
9. Cool for a few seconds while loosening the edges of the tullies with a thin metal
spathula.
10. Working very qucikly with your fingertips, form the tuille into a cup.
11. If the cookie becomes too hard for molding, return the pan to the oven for a few
seconds. |
| Storage tips: |
| Store in an air tight container. |
| Any additional information: |
| 1. These cookies can shaped in various forms, according to the desire.
2. Tuilles shaped into cups create an excellent presentation for serving mousse, ice
cream or sliced fresh fruit. |
|
 Invite Sumana as a friend
|
