This is a beautiful, very gourmet French dessert of a baked sweet wafer thin crisp tuille cookie
shaped into an arc, an 'S' curve, with the wide end fitted over a timbale of ice cream.
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Recipe Type: ice cream, tuille cookie, dessert, very gourmet
Prep Time: 40 min
Total Time: 40 min
Servings: 1
Ice Cream Timbale
Ingredients:
1/4 cup ice cream your favorite flavor
4 ounce plastic or paper cups
Instruction:
Spoon ice cream into plastic or paper cups pressing in firmly; smooth the top,
cover and freeze.
Tuille
Ingredients:
1 egg white
2 teaspoons granulated sugar
3-1/2 tablespoons flour
1/4 teaspoon vanilla
4 tablespoons butter, softened
chocolate ganache Recipe Below
An empty paper cup to shape the tuille
Instruction:
Make a cardboard template (stencil) for wrapping around ice cream timbale approximately
2x12-inches tapering down to a point at one end (see my photograph).
Preheat oven to 350 degrees F.
In a small mixing bowl whip egg white and sugar until stiff and glossy. Add the flour, vanilla
and butter mixing at low speed until well blended.
Place stencil you just made on a sheet pan lined with a Silpat non-stick baking mat or
use parchment paper. Using an offset spatula, spread tuille dough evenly over the stencil;
carefully remove the stencil template. Spoon chocolate ganache (recipe below) on dough making designs
(see my photograph).
Bake tuille for 7 to 10 minutes or until lightly brown.
Tuilles must be curved while they are hot, otherwise they will crack and break.
Remove tuille from oven, working quickly while the tuille is still hot, shape the
widest end
loosely around an empty paper cup you have placed nearby, then shape the tapered end into an 'S'
(see my photograph).
To Serve
Ingredients:
Cocoa Powder
Mint Sprigs
Instruction:
Place an empty fork and spoon, handles crossed, on a serving plate; dust with cocoa powder (this
can be done hours ahead). Carefully remove the fork and spoon (see my photograph).
Cut or peel away the paper cup from the ice cream; place the ice cream on a plate next to the
cocoa powder design you made with a fork and spoon. Very carefully fit the baked long tuille over
the ice cream timbale. Garnish with a mint sprig.
Chocolate Ganache:
(used
to make designs on tuille... this can be made ahead of time)
1/4 cup heavy cream
1 tablespoon corn syrup
3 oz chocolate, finely chopped.
In a saucepan heat the cream
and corn syrup to a simmer; remove from heat; add chocolate
whisking until melted and smooth. Cool. Ganache can be made 2
weeks ahead.
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