Posted by: Jonjon | April 14, 2009

Tuiles – Coconut Tuiles 8.5/10






Tuiles – Coconut Tuiles 8.5/10

April 13 2009

http://www.bbcgoodfood.com/recipes/2706/coconut-tuiles
340% dessicated coconut, 340% icing sugar, 168% egg whites, 200% unsalted butter to plain flour

Ingredients
• 50g unsalted butter
• 85g desiccated coconut
• 85g icing sugar , sifted
• 25g plain flour
• 2 medium egg whites
1. Melt the butter, then leave until cool, but still runny. Preheat the oven to fan 160C/ conventional 180C/gas 4 and line a baking sheet with non-stick silicone.
2. Whizz the coconut in a food processor until finely ground, but not powdery. Whizz in the icing sugar and flour, then the egg whites followed by the cooled butter – you should have a smooth, slightly runny paste. Scoop this out into a bowl.
3. Put a teaspoon of the mixture on the silicone and spread with the back of a dessertspoon into a neat thin 7cm round. Alternatively, place a round stencil on the silicone and scrape the mixture flat in the hole with a palette knife. Shape 3-4 at a time, leaving space between.
4. Bake in batches for 7 minutes each, until pale golden around the edges. Remove and scrape off on to a wire rack to cool. To shape, press each one over a rolling pin as it cools.

Conclusion
This made thin crunchy cookies. The batch that I did..I accidently only put one egg white. It was harder to push the Tuiles down. However, it was still crunchy, and had more sugar and had a cake-like texture inside. It wasn’t crunchy the next day. I didn’t bake it long enough to brown it. Though, the browner parts became soft too. These things do not keep long

The Batch with the proper amount of egg white allowed me to push it down even more, making it flat. Don’t worry if you press down (I used my fingers) to a thinness where you can see the foil, because when it’s cooked, it will brown and become a peelable crunchy layer. Suprisingly, both batches did not spread when baked..they just remained where they were.

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