HAZELNUT CREAM TUILES
Just-baked cookies are wrapped around the handle of a wooden spoon until set, then piped with a rich cream of toasted hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Make the tuiles: Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Mix in egg whites, extract, and vanilla seeds; reserve vanilla bean for another use. Reduce speed to low. Add flour and salt; mix until just combined.
- Spoon 1 1/2 teaspoons batter onto a baking sheet lined with parchment paper; using an offset spatula, spread into a 4-inch round. Repeat, forming 3 more rounds and spacing 2 inches apart.
- Bake until golden, about 10 minutes. Transfer sheet to a wire rack. Working quickly, remove 1 cookie with an offset spatula, and roll around the handle of a wooden spoon to form a 1/4-inch tube. Hold until tuile begins to harden, about 10 seconds; transfer tuile to a wire rack to cool completely. Repeat with remaining cookies. If cookies become too cool to shape, return to oven for 30 seconds. Repeat with remaining batter.
- Make the cream: Process nuts in a food processor until they resemble coarse meal. Reserve 3 tablespoons; transfer remainder to a medium bowl. Add butter, sugar, cream, and salt; stir until smooth. Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #10). Gently pipe filling into 1 end of a tuile, forcing it halfway in with a skewer; pipe into opposite end until filled. Dip each end in reserved nuts. Repeat with remaining tuiles. Serve immediately.
TUILES
A tuile is a crisp, thin cookie that adds a bit of sweetness and crunch to servings of ice cream, sorbet, mousse and other creamy desserts. These plain tuiles are good, but tuiles are also commonly flavored with cocoa, orange, espresso and other flavors. Tuiles are pliable when just baked and still warm, so you can shape them into the traditional curved shape.
Provided by Food Network
Categories dessert
Yield Makes about 25 tuiles
Number Of Ingredients 4
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.
HAZELNUT TRUFFLES
Steps:
- Preheat the oven to 325 degrees F.
- Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
- Chop the chocolates finely and place in a bowl.
- Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
- With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.
HAZELNUT FILLING
Make this for our Darkest Chocolate Crepe Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 8 cups
Number Of Ingredients 7
Steps:
- Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.
- Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 2 to 3 minutes.
- Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.
- Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.
HAZELNUT BRULE PANNA COTTA
Vanilla Panna Cotta with crushed caramelized hazelnuts, hazelnut cream, creme anglaise and a vanilla tuile.
Provided by mjfletcher
Categories Dessert
Time 3h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Caramelized Hazelnuts - Place the nuts in a lagre baking tin and set aside. Preheat the oven to 175c degrees.
- Combine the brown sugar, golden syrup, butter and salt in a medium saucepan over medium-high heat. Stir until the sugar melts, and bring it to a boil.
- Boil the mixture for four minutes without stirring. Once the four minutes is up, remove immediately from the heat. Add the vanilla and baking soda, and stir quickly.
- Immediately pour the mixture over the nuts in the pan and stir to coat the nuts thoroughly.
- Bake the caramel nuts for 40 minutes, stirring after every 10 minutes.
- Remove the nuts from the oven and spoon them onto a baking sheet covered with foil. Allow them to cool at room temperature, and once cool, break them into pieces. Store Caramel Nuts in an airtight container at room temperature.
- Blitz the nuts in a food processor until consistency is similar to bread crumbs.
- Creme Anglaise - In a large mixing bowl, cream together the egg yolks and sugar until pale and fluffy.
- Combine the milk and chopped vanilla pods and seeds in a heavy-bottomed pan, bring to the boil and simmer for 4-5 minutes. Turn off the heat and allow to cool for 30 seconds.
- Pour the milk mixture onto the eggs and sugar, whisking continuously until smooth and creamy, then return the mixture to the saucepan. Place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon.
- Strain the mixture through a sieve into a bowl, stir for a few minutes, then place into the fridge to chill until needed.
- Hazelnut Cream - Whisk the cream and nutella together until slightly thickened and transfer to the fridge to chill until needed.
- Vanilla Tuile - Preheat the oven to 180C/350F/Gas 4.
- Mix egg whites, flour, sugar and vanilla essence together to form a smooth paste.
- Pipe the paste in a spiral motion onto a piece of baking parchment and bake in the oven for five minutes or until golden.
- Remove from the oven and while still warm, shape biscuits into desired shape by lying over an upturned bowl.
- Panna Cotta. - Soak the gelatine leaves in a little cold water until soft.
- Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
- Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
- Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
- Preparation is down to your own artistic temperament. I sat the Panna cotta in the middle of the plate with the nuts scattered round the base, a piping of the hazelnut cream on top of the panna cotta. Small daps of creme anglaise dotted around the plate and the tuile positioned around the panna cotta as though encasing it.
Nutrition Facts : Calories 1747.2, Fat 137.2, SaturatedFat 54.4, Cholesterol 338.5, Sodium 398.1, Carbohydrate 113.3, Fiber 12.5, Sugar 60.3, Protein 30.1
HAZELNUT CHOCOLATE TUILES
Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.
Yield 24 tuiles
Number Of Ingredients 2
Steps:
- Halve 4 parchment paper sheets lengthwise and set aside. Prepare a stencil using a piece of cardboard 6 inches long by 4 inches wide. Draw a circle 2 1/2 inches in diameter in the upper half of the cardboard then cut out the circle. The stencil is the cardboard with the circle removed.
- Melt and temper the chocolate (see pages 25-30), then stir in the ground hazelnuts thoroughly. Set the stencil over a strip of parchment paper and spread about a tablespoon of the mixture over the opening, using an offset spatula with a 4-inch blade. The tuiles should be no more than 1/8 inch thick. Lift the stencil off the parchment paper and scrape the excess chocolate mixture from the stencil back into the bowl. You should be able to place 4 tuiles on each strip of parchment paper.
- Let the tuiles set for 3 to 4 minutes, then carefully drape the parchment paper with the tuiles over a rolling pin that is set on a jelly roll pan. Chill the tuiles in the refrigerator until firm (10 to 15 minutes). Gently peel the parchment paper off of the curved tuiles. In a tightly covered container wrapped in several layers of aluminum foil, the tuiles will keep for 1 week at room temperature or 1 month in the refrigerator. The tuiles are best served at room temperature.
- White Chocolate Tuiles: Substitute 10 ounces white chocolate for the bittersweet chocolate.
- Coconut Chocolate Tuiles: Substitute 2 cups shredded sweetened coconut, lightly toasted, for the hazelnuts.
- Nibby Tuiles: Substitute 1 cup roughly chopped cacao nibs for the hazelnuts.
More about "hazelnut cream tuiles food"
HAZELNUT ICE CREAM RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HAZELNUT TUILES RECIPE - MARGOT JANSE - FOOD & WINE
From foodandwine.com
- Preheat the oven to 300°. In a small skillet, cook the butter over moderately high heat until deep golden brown, about 2 minutes. Remove the skillet from the heat.
- In a medium bowl, whisk the flour with the sugar and egg whites until smooth. Whisk in the browned butter and hazelnut oil. Let the batter stand at room temperature for 1 hour.
- Line a large baking sheet with a silicone mat. Spoon 6 teaspoons of the batter onto the baking sheet 3-inches apart. Spread the batter into 3 inch rounds. Bake the tuiles in the center of the oven, 2 baking sheets at a time, for 8 minutes, or until light golden, turning the baking sheets halfway through.
- Drape the warm tuiles over a rolling pin immediately after removing them from the oven. Return the tuiles to the oven for 30 seconds if they become too brittle to bend. Repeat with the remaining batter.
HAZELNUT CREAM - CHEF LINDSEY FARR
From cheflindseyfarr.com
Cuisine FrenchCategory DessertServings 24Calories 400 per serving
HAZELNUT CREAM TUILES RECIPE | RECIPE | FOOD, TUILES …
From pinterest.com
4/5 (1)Servings 30
TURIN BAILEYS HAZELNUT IRISH CREAM TRUFFLES, 200 GRAMS
From amazon.ca
Reviews 80
ESPRESSO AND CHOCOLATE-HAZELNUT SWIRL ICE CREAM WITH COFFEE TUILES
From lisaiscooking.blogspot.com
120 TUILES (SAVORY & SWEET) IDEAS | TUILES RECIPE, FOOD ... - PINTEREST
From pinterest.ca
BEST CHOCOLATE HAZELNUT MILLE FEUILLE RECIPE - FOODNETWORK.CA
From foodnetwork.ca
CREAMY HAZELNUT DIP RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE TUILES - GREAT BRITISH CHEFS
From greatbritishchefs.com
37 ALMOND TUILE IDEAS | FOOD, ALMOND, TUILES RECIPE
From pinterest.nz
HAZELNUT CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HAZELNUT CREAM TUILES | TUILES RECIPE, FOOD, RECIPES
From pinterest.com.au
HAZELNUT CREAM TUILES RECIPE | RECIPE | TUILES RECIPE, …
From pinterest.com
HAZELNUT CREAM TUILES RECIPE | RECIPE | RECIPES, TUILES …
From pinterest.com
HAZELNUT CREAM TUILES RECIPE | RECIPE | FILLING RECIPES, …
From pinterest.com
37 IDEEëN OVER TUILES | RECEPTEN, ETEN, KOEKJES
From pinterest.com
HAZELNUT CREAM TUILES RECIPE | RECIPE | FOOD, RECIPES, TUILES RECIPE
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love