Made possible by funding from 
DESSERT DÉCOR
Pastry Chef Ernie Quinones of Boston University Club -
Boston, MA
As demonstrated at
the 2004 New England Foodservice and Lodging Expo
Decorations can turn humble desserts into dramatic works of
art. Tuille cookies are easy to make and versatile in decorating
sensational pastries.
STEP 1: Spread tuille mix on lined baking sheet.
STEP 2: Partially bake mix.
STEP 3: Cut into desired shape.
STEP 4: Return to oven for 1 minute.
STEP 5: Form final shape.
- 9 ounces powdered sugar
- 4 egg whites
- 3 whole eggs
- 1 Tablespoon pure vanilla extract
- 3 ounces melted butter
- 7 ounces all-purpose flour
Method:
Pre-heat oven to 325°F. Whisk powdered sugar and egg whites
together in a large mixing bowl until smooth. Add whole eggs,
vanilla extract and melted butter, and whisk until just incorporated.
Add flour and blend, but do not overmix. Spread mixture onto wax
paper or Silpat® . Partially bake cookies for 3 to 5 minutes.
Remove from oven and cut cookies into desired shape. Return to
oven and continue baking until golden brown, about 1 minute.
|
