Chocolate Tuiles
From the one star french chef Patrick Asfaux
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Cooking time :
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Cooking time :
Total time :
Chocolate tuiles (literally tile biscuits) for a very greedy family:
- 50g stronghold flour
- 100g cocoa powder
- 100g butter
- 8 egg whites
- 200g icing sugar
Progression
Mix the cocoa powder and the flour, add the butter, that has been melted, then the egg whites, which have been slightly whisked until a light foam and finally bind the icing sugar to the mix. Preheat your oven to 150 degrees Centigrade (gas mark 5).
On a non-stick flat baking tray (or a sheet of baking parchment) put carefully a spoonful of the mix (you will have to bake them in several batches).
Bake at 150 degrees Centigrade for 7 minutes. When cooked you will have two options to shape them:
The first one, consists on delicately place the tuile on a cylinder like a rolling pin or a clean stick to give them a tile shape.
The second option is to use a bowl, a cup or any deep object to shape your tuile biscuits. Then you will be able to use them as a cup to serve ice-creams, chocolate mousse or fruit salad, etc...
As you can see it is a versatile type of biscuit. The only important thing to remember is to shape your tuile biscuits as soon as they are baked, as they are still hot and soft. Thirty seconds later is going to be too late.
Ps: a little tip from our Chef, go in your husband's toolbox and steal his trowel (a clean one), as there is no better tool to take tuiles of baking trays. Keep your chocolate tuile biscuits in an air-tight container or a biscuit tin away from humidity.
On a non-stick flat baking tray (or a sheet of baking parchment) put carefully a spoonful of the mix (you will have to bake them in several batches).
Bake at 150 degrees Centigrade for 7 minutes. When cooked you will have two options to shape them:
The first one, consists on delicately place the tuile on a cylinder like a rolling pin or a clean stick to give them a tile shape.
The second option is to use a bowl, a cup or any deep object to shape your tuile biscuits. Then you will be able to use them as a cup to serve ice-creams, chocolate mousse or fruit salad, etc...
As you can see it is a versatile type of biscuit. The only important thing to remember is to shape your tuile biscuits as soon as they are baked, as they are still hot and soft. Thirty seconds later is going to be too late.
Ps: a little tip from our Chef, go in your husband's toolbox and steal his trowel (a clean one), as there is no better tool to take tuiles of baking trays. Keep your chocolate tuile biscuits in an air-tight container or a biscuit tin away from humidity.
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