Servings: 48 Cookies
Equipment
- Oven
- Mixing Bowl
- Utensils
- Silpat Sheet
- Medium Saucepan
Ingredients
Part 1: Tuiles
- 70 g Superfine Sugar
- 50 g All-Purpose Flour
- .75 g Salt
- 76 g Egg White ( room temperature )
- 45 g Butter ( unsalted )
Part 2: Coating of Tuiles
Instructions
Part 1: Almond Inspiration Tuiles
- Pre-heat oven to 325°F (162°C).
- Sift together into a mixing bowl; sugar, flour, and salt.
- Soften butter to lotion consistency (important not to separate butter).
- Using a spatula, beat in egg whites to the flour mixture until incorporated.
- Carefully beat in softened butter to flour/white mixture until batter is smooth and shiny.
- Using a small offset spatula, spread batter onto a Silpat lined sheet pan using 3” round template.
- Bake in a preheated oven for 3-5 mins, turn tray 356°F (180°C) to assure even baking.
- Bake cookies for an additional 2-4 mins, or until light golden color.
- Remove from oven, and immediately remove from tray using a metal spatula, form over a rolling pin or desired mold.
- Allow cookies to cool before coating with tempered 454 g Valrhona Almond Inspiration Couverture Feves.
Part 2: Coating of Tuiles
- Using a medium-sized saucepan, fill ½ way with water and place over medium heat to scald.
- Place scaled 454 g Valrhona Almond Inspiration Couverture Feves into a microwave-safe mixing bowl to melt for tempering preparation, or scale Valrhona Almond Inspiration Feves into a 3qt stainless mixing bowl. Place the bowl over warm water and start to melt carefully.
- Stir chocolate until it has reached 233-244°F (112 -118°C).
- Bake the tuiles with tempered 454 g Valrhona Almond Inspiration Couverture Feves, place on a tray and allow to set in a cool (not in the refrigerator) place.