Tuille Biscuits

Tuille Biscuits

Tuille biscuits- Another favourite dessert snack to make your dessert look even more beautiful! My first introduction to tuille biscuits was back in my chef school days at Warwick Chef School.When you make these tuille biscuits for the first time you must check them very well while baking and afterwards. But once you make it more and more you will become familiar and later on you will become the expert! Again you can play with the shapes as with the brandy snaps. I used to take almond pieces and put a few on top of the tuille biscuit mixture before baking. When baked it is a lovely almond-flavoured tuille biscuit. Lovely. You can also take a piping bag, fill it with melted chocolate and drizzle chocolate over the tuilles before baking to get a chocolate flavoured-tuille basket. The other day I was going through some old magazines and I saw the Afrikaans word for tuille biscuits the first time: I have always wondered what the Afrikaans name for it is: Well, it is called ‘Woud koekies’. What a lovely name. It makes one think of fairies. And yet this snack is almost like a fairy. So delicate. You can make a tuille basket, or make a curve shape by carefully placing them over a rolling pin.You can make the mixture and if you don't use all of it at once you can keep it in the fridge. I have personally tried it myself. It is also important to place it in an airtight container if you are going to use it in future. You will easy taste when it is not fresh anymore. The best way is to actually make them fresh and use them. But if you are a caterer you can't always do these type of things on the last minute. Tuille biscuits looks lovely with a trio of ice-cream, milk tart or any other delicious dessert.

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Serves: 10 Prep time: 15 Minutes Cook time: 60 Minutes Ready in: 75 Minutes

Nutrition: Calories 77.1 Carbs: 11.5g Protein: 1.2g Fat: 3.9g

125 g caster sugar
2 egg whites
60 g cake flour
½ teaspoon vanilla essence
60 g butter, melted and cooled
30 g flaked almonds - OPTIONAL
Line the baking tray with paper.
Put the egg whites into a bowl and beat the sugar until frothy.
Stir in the flour and vanilla essence, then add the melted butter.
Put 6 teaspoons full of the mixture into the baking tray, spacing each one well apart from each other to allow them to spread.
Sprinkle with the almonds.
Bake in a preheated oven at 180° Celsius for about 8-12 minutes until golden brown around the edges.
Allow the biscuits to cool on the baking tray for a few seconds, then lift them off with a palate knife.
Gently lay them over a greased rolling pin to give them a traditional curved shape, or over the bottom of a glass to form a basket.WORK QUICKLY NOW TO MAKE IT INTO YOUR DESIRED SHAPE, AS THE BISCUIT WILL BECOME HARD.
Allow the shape to set, lift it off onto a cooling rack, leave it to cool down.Store it in an airtight container .
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