Espresso Tuile Recipes

Steps:

• In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
• Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
• Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
• Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.

Steps:

• Preheat oven to 350 degrees F.
• Combine salt, brown sugar and corn syrup in a standing mixer bowl with paddle attachment. Add flour, butter and vanilla extract and mix well. Add espresso beans and pecans
• Place the batter in heaping tablespoons on non-stick baking sheet, 3 cookies at a time.
• Bake for 8 to 10 minutes, watching carefully.
• Crumble 3 pieces of parchment paper and set on a dry work surface
• Remove cookie sheet from the oven.
• Peel the cookies off, one at a time, from the sheet. Drape over 3 pieces of crumpled shaped parchment paper.
• Timing here is important. If cookies become too hard before draping, place in oven to soften.
• Cookies, if too soft, will tear, and if too hard, will crack when removing from the cookie sheet.

Steps:

• Bring 8 ounces of heavy cream to a boil. Add espresso and cracked cardamom pods. Steep for 3 to 4 minutes.
• Strain the heavy cream and weight out to 6 ounces. Chill in ice bath until completely cold.
• Whip creme fraiche until soft peaks. Slowly add espresso cream, and whip to soft peak. Set aside.
• Take the sugar and corn syrup, and add water until like wet sand in consistency. Cook to the hard ball stage, or 248 degrees. Add the bloomed gelatin.
• Whip egg whites until a little past foaming stage. Pour sugar mixture in slowly, and whip until completely cooled.
• Take espresso mixture and fold whites in three additions. Pipe into molds and freeze.

Steps:

• Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. When the cheese starts to bubble and turn golden brown remove melted cheese from pan. Place cheese disc on rolling pin and press down. Let cool 4 to 5 minutes.