Diese delikaten, karamellisierten Kekse sind gerade groß genug, um kalte, cremige Crème Brûlée zu braten. Im Gegensatz zu klassischen Tuiles, die gekrümmt sind, sind sie flach und spitzenförmig, sodass sie sich perfekt für unsere Chocolate-Creme Brulee Ice Cream Sandwiches eignen.
Quelle: Martha Stewart Living, Februar 2011
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Ausschnitte können in einem luftdichten Behälter aufbewahrt werden für bis zu 3 tage.
These delicate, caramelized cookies are just big enough to roast cold, creamy Crème Brûlée. Unlike classic tuiles, which are curved, they are flat and pointed, making them perfect for our Chocolate Crème Brulee Ice Cream Sandwiches. Source: Martha Stewart Living, February 2011 25 min 15 minutes Makes about 30 cookies (enough for 15 sandwiches) Total time Prep Yield Ingredients 4 tablespoons unsalted butter 1/4 cup sugar 2 tablespoons honey 1/4 cup all-purpose flour, sifted Directions 1. Preheat oven to 400 degrees. Melt butter, sugar, and honey in a small saucepan over medium heat until bubbling. Remove from heat and whisk in flour. 2. Spread half of the dough onto a nonstick baking mat-lined baking sheet in a thin layer (but not so thin that you can see the baking mat). Bake until dark amber, about 9 1/2 minutes. 3. Remove from oven; carefully remove baking mat from sheet, and transfer tuile to a cool surface to harden. Let cool for 1 minute. Cut tuiles with a round 2-inch cutter and transfer to a cool surface to harden. If tuile becomes too hard before cutting, return to oven for about 30 seconds to soften, then continue cutting. 4. Repeat with remaining dough. Cooks Notes Cutouts can be stored in an airtight container for up to 3 days.
27.04.2023 @ 07:44
These delicate, caramelized cookies are just big enough to roast cold, creamy Crème Brûlée. Unlike classic tuiles, which are curved, they are flat and pointed, making them perfect for our Chocolate Crème Brulee Ice Cream Sandwiches. Source: Martha Stewart Living, February 2011 25 min 15 minutes Makes about 30 cookies (enough for 15 sandwiches) Total time Prep Yield Ingredients 4 tablespoons unsalted butter 1/4 cup sugar 2 tablespoons honey 1/4 cup all-purpose flour, sifted Directions 1. Preheat oven to 400 degrees. Melt butter, sugar, and honey in a small saucepan over medium heat until bubbling. Remove from heat and whisk in flour. 2. Spread half of the dough onto a nonstick baking mat-lined baking sheet in a thin layer (but not so thin that you can see the baking mat). Bake until dark amber, about 9 1/2 minutes. 3. Remove from oven; carefully remove baking mat from sheet, and transfer tuile to a cool surface to harden. Let cool for 1 minute. Cut tuiles with a round 2-inch cutter and transfer to a cool surface to harden. If tuile becomes too hard before cutting, return to oven for about 30 seconds to soften, then continue cutting. 4. Repeat with remaining dough. Cooks Notes Cutouts can be stored in an airtight container for up to 3 days.