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Hazelnut Tuile

Hazelnut Tuile

Chef Casey Douglas

Apollo Grill, www.apollo-grill.com, Easthampton, MA

Ingredients:

  • ½ lb+1 oz sugar
  • 2 1/4 cup cake flour
  • ½ lb+1 oz egg whites
  • ½ lb+1 oz butter, melted and hot
  • 7 oz chopped hazelnuts
  • ¼ Tsp salt

Method:

Mix all ingredients together, adding egg whites last.
Let stand overnight before using.
Drop spoonfuls on greased pan, spreading out dough to form a crescent shape.
Bake at 350F on a double sheet pan for 8 minutes.
Let cool.
Serves: 4