|These were not only beautiful, but a wonderful treat with my tea!|
|Love the lacey delicate look of these Tuiles|
|So delicate and pretty….perfect to serve over the holidays|
When making these Tuiles finally worked, they were wonderful! They looked so pretty and festive!
I love their delicate, lacey look. Perfect with your tea or coffee and, lovely to serve along side some ice cream or creme brulee. Happy Friday, everyone!!
This recipe can be found in Dorie Greenspans cookbook, ”Around My French Table”. Do yourself a favor and put it on your Christmas list! Dorie’s recipe has not been published, if you want to make a batch, try the recipe at FXcuisine. To see what the other Dorista’s are up to check it out here.
|They start to spread once they are in the oven…note the parchment paper|
|give them lots of room…you don’t want to crowd them|
|Remove from pan and place onto rolling pin or bottle to get the curve…you could make them flat, if you like|
*A note about Blanching Almonds: I had been to BJ’s last week to buy nuts, flour, sugar and butter to start the Christmas baking season. I bought a huge bag of almonds, so I decided to blanch my own nuts. This was really easy, although a bit time consuming. In a saucepan, bring enough water to generously cover the almonds you want to blanch, to a boil. When the water boils, add the nuts and only boil one minute! This is important so that the almonds don’t soften. Drain the almonds into a colander and run cold water over the nuts to cool. The skins will be wrinkly. Now this is the fun part! If you have kids that like to help in the kitchen, they would probably love to help with this. Take each almond and squeeze the skin at one end…the nut will slide out!
|Boiled and put into colander…note the wrinkled skin|
|Squeeze the skin and the almond will pop out|
|Here you have a bowl of blanched almonds|
|Ground and ready to use in the recipe|