Chocolate hazelnut tuiles

Fairlady
20 servings
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By Food24 November 03 2009
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Ingredients (9)

90.00 g hazelnuts — toasted
100.00 g castor sugar
60.00 g butter
50.00 ml cocoa powder
45.00 ml cream — thick
30.00 ml rum
2.00 eggs — whites only, whisked
45.00 g flour — cake
30.00 g chocolate — to decorate
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Method:

Chop a third of hazelnuts and set aside. Finely grind or process remaining nuts and sugar together.
Cream butter, then stir in nut/sugar mixture, cocoa, cream and rum. Fold in egg whites. Sift flour over mixture and fold in.
Mark 4 or 5 circles, 11 cm in diameter and 5 cm apart, on two flat baking sheets greased with butter and then floured, or sprayed with non-stick cooking spray.
Drop a scant tablespoon of mixture in centre of each circle and spread out thinly with the back of a spoon. Sprinkle a few pieces of reserved chopped nuts over.
Bake each batch of tuiles separately at 220 ºC for about 5 minutes, or until edges of tuiles are just beginning to darken. Remove tuiles with a palette knife and, working quickly, drape them over a rolling pin to cool. (To keep rest of tuiles pliable while you work, keep baking sheet in an open oven.)
Melt chocolate and spoon into a paper piping bag. Pipe patterns of chocolate on cold and crisp tuiles.



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