Chocolate tuiles

Chocolate tuiles

By
From
French Lessons
Makes
30
Prep
10 mins
Cooking time
10 mins
Photographer
Steve Brown

Another dessert stalwart, these delicate little lacy tuiles are the perfect accompaniment to all sorts of ice creams, mousses or baked custards.

Ingredients

Quantity Ingredient
250g sugar
50g unsweetened cocoa powder
50g ground almonds
50g plain flour
125g softened butter
125ml fresh orange juice

Method

  1. In a large mixing bowl, stir together the sugar, cocoa, almonds and flour then sieve into the bowl of an electric mixer. Add the softened butter and mix until well combined. Mix in the orange juice then transfer the bowl to the fridge and chill for 12 hours.
  2. When ready to bake, preheat the oven to 160ºC. Line a baking sheet with a silicone baking mat or baking paper. Using a teaspoon, place small balls of the mixture on the prepared sheet, allowing about 5 cm between them. They will melt and spread out in the heat of the oven – like a brandy snap.
  3. Bake for 6–10 minutes until the tuiles start to darken around the edges. Leave for a few seconds before lifting the tuiles off with a spatula. They will crisp up as they cool.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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