Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 c. all-purpose flour
- 3 Tbsp. Dutch-process cocoa pwdr
- 1/2 c. unsalted butter room temperature
- 2/3 c. confectioner's sugar
- 4 lrg egg whites room temperature
- 1 c. all-purpose flour
- 1/2 c. unsalted butter room temperature
- 2/3 c. confectioner's sugar
- 4 lrg egg whites room temperature
Direcciones
- Make chocolate and white tuile batters according to following recipes. Heat oven to 400 degrees. Trace a leaf onto a large, flexible, plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With a utility knife, cut out the leaf shape to make a stencil.
- Place nonstick baking mat on top of a baking sheet, and place stencil on mat. Using a small offset spatula, spread a thin layer of chocolate batter over stencil; carefully lift up stencil. Repeat, making more leaves, spacing proportionately on baking mat. Transfer 1/2 c. white batter into a pastry bag fitted with an #2 tip. Pipe white veins onto chocolate leaves. Bake 4 min. Using spatula, drape leaves over rolling pin to cold. Repeat process to make 50 cookies, reserving 1/2 c. of chocolate batter. Repeat step with white batter, using reserved chocolate batter for piping.
- CHOCOLATE TUILE BATTER: Sift flour with cocoa, and set aside. In bowl of an electric standing mixer with paddle attachment, beat butter and sugar on medium, till well combined, about 2 min. Beat in egg whites, one at a time, beating for 4 min after each addition. Add in the flour-and-cocoa mix, and mix till just combined. Reserve 1/2 c. batter; place in a pastry bag fitted with an #2 tip, and set aside for piping white tuile cookies.
- WHITE TUILE BATTER: Sift flour into a mixing bowl, and set aside. In bowl of an electric standing mixer with paddle attachment, beat butter and sugar on medium, till well combined, about 2 min. Beat in egg whites, one at a time, beating for 4 min after each addition. Add in the reserved flour, and mix till just combined. Reserve 1/2 c. batter; place in a pastry bag fitted with an #2 tip, and set aside for piping chocolate tuile cookies.
- This recipe yields about 100 cookies.
- Comments: The basic tuile dough of sugar, nuts, Large eggs, flour, and butter can be enhanced by flavorings such as chocolate, vanilla, lemon or possibly orange.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 12 servings | |
| Calories 274 | |
| Calories from Fat 137 | 50% |
| Total Fat 15.6g | 20% |
| Saturated Fat 9.75g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 39mg | 2% |
| Potassium 63mg | 2% |
| Total Carbs 29.35g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 13.28g | 9% |
| Protein 4.71g | 8% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
