Chocolate Tuiles We are Three thousand now ! Time to celebrate by doing a Cookie , which tests your acumen as a Baker ! Did I say Macarons are tuff to bake ? Well , move over guys , I had forgotten ,about this wafer thin , incredibly elegant Biscuit! Yes Biscuit, cookie is too cuckoo a name , for something so La di La You need practice to make perfect . And you need time management. I dared to bake only four at a time . And I burnt one batch , coz I was dumb enough to take pictures for you , while them majesties were in the oven . This qty will give you 12. 1 egg white 1/4 cup castor sugar 2 tbsp plain flour ..Maida 30 gms butter ..melted ..cooled 1/2 tsp vanilla essence 1 tsp cocoa pdr..I used Hersheys 1 tsp milk. Beat egg whites in a small bowl until soft peaks form. Add sugar gradually , beat till completely dissolved. Fold in sifted flour. Cooled butter And essence in 2 batches. Place two level tbsp of this plain batter in a piping bag. Now add sifted cocoa pdr and milk into the larger batch of batter. Drop level teaspoonfuls of chocolate mixture about 10 cm apart, onto well oiled baking trays. (If you wish to use a silicon mat ..thats a damn good idea!) Use the back of a tsp to spread the mixture evenly to about 6-8 cm diameter circle. I used my finger tip. Now snip of the piping bag ,just the tiniest bit, and pipe three lines across the chocolate mixture . Using a toothpick, draw lines at 1 cm intervals in alternate directions , to give feathered effect. Bake in a pre heated moderate oven . 160 C After 2 minutes , watch them and remove them as soon as the edges set. Mine took about three minutes. Peel them carefully , with a thin spatula , from the tray and place immediately over a rolling pin . Remove as they firm up . Be nimble and deft . You cant handle more than 4 at a time . The perfect biscuit for a coffee morning. Delicate and crisp! Make them ahead of any event , but keep them in a air tight container . Please check the comments for some pictures. Enjoy!
Posted on: Thu, 22 May 2014 07:05:32 +0000
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