Yield: 28 servings
|125 grams||Butter; melted|
|⅔ cup||Caster sugar|
|60 grams||Flaked almonds|
|250 grams||White chocolate; broken into pieces|
|60 grams||Butter; chopped|
|¼ cup||Cream; (double)|
ALMOND TUILE CUPS
WHITE CHOCOIATE FILLING
1. To make tuiles, place butter, egg whites, milk, flour and sugar in a bowl and beat until smooth.
2. Place 2 teaspoons of mixture on a lightly greased baking tray and spread out to make a 10 cm round. Repeat with remaining leaving 10 cm between each tuile. Sprinkle with almonds and bake for 3 to 5 minutes or until edges of tuiles are golden. Using a spatula, carefully remove tuiles from trays and place over a small upturned strainer. Press gently to shape, then allow to cool and harden before removing from strainer.
3. To make filling, place chocolate, butter and cream in a heat-proof bowl set over a saucepan of simmering water and heat, stirring, until mixture is smooth. Remove bowl from pan and set aside until mixture thickens slightly.
Beat mixture until light and thick. Spoon mixture into a piping bag and pipe into tuile cups.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.