| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Dutch | 1 | servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 3 | tb | Dutch cocoa |
| 1/2 | Vanilla bean; split lengthwise | |
| 8 | tb | Unsalted butter |
| 2/3 | c | Confectioners' sugar |
| 4 | lg | Egg whites; room temperature |
| Tuile Template |
INSTRUCTIONS
Make a stencil with the template and a rectangular piece of cardboard larger than the template. Trace the template onto the cardboard and cut along the lines with a utility knife. Lift the center out, creating the stencil. Heat oven to 400 degrees. Sift 1/3 cup plus 1 tablespoon flour with the cocoa, and set aside. Using the edge of a paring knife, scrape seeds from the vanilla bean into the bowl of an electric mixer. Add butter and sugar. Using the paddle attachment, beat the seeds, butter, and sugar on medium speed until fluffy, about 5 minutes. Beat in the egg whites, one at a time. Transfer half of the batter (2/3 cup) to a medium bowl. Fold in the cocoa-flour mixture until well combined; set aside. Fold the remaining flour into the remaining batter until well combined. Fit a baking sheet with a teflon baking mat, and place the stencil on the mat. Using a small offset spatula, spread 1 tablespoon of white batter over the stencil. Lift stencil and remove. Fill a pastry bag fitted with a Ateco #2 plain tip with 1/4 cup chocolate batter, and pipe your message onto the tuile. Inscribed with an inspiring word for the bride and groom on their wedding day: "Respect," "Passion," "Trust," "Devotion," and, of course, "Love." Or use the date of the wedding. Repeat the process to make 25 white tuiles, reserving 1/4 cup white batter. Bake tuiles 6 minutes. Using a spatula, remove from baking sheet, and lay over a rolling pin to curl. If tuiles become too cool before shaping, return to the oven for 30 seconds. Let cool completely on pin. Repeat steps with chocolate batter, using reserved white batter for piping. Can be stored in an airtight container for up to 1 week. Makes 50. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Winter/Spring 1998 special issue of Martha Stewart Living Weddings Formatted for Mastercook by Lynn Thomas - [email protected] Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
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