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Martha's Florentine Tuiles with Francisco
MyCookbook Recipe Database
MyCookbook Member: MSL
Recipe Category: Dessert
Recipe Preparation Level: moderate
The chewy, candylike Florentine Tuile is a mixture of butter, sugar, cream, honey, candied fruit, and sometimes nuts. What’s unique about this cookie is that the batter is first cooked in a saucepan, then baked. French for “tile,” a tuile is a thin, crisp cookie that resembles a curved roof tile. Francisco Gutierrez of Le Cirque 2000 in New York City combines the two for our cookie of the week.
Makes about 2 dozen
1/2 cup (1 stick) unsalted butter, plus more for pans
3/4 cup sugar
3 tablespoons light corn syrup
1/4 cup milk
2 3/4 cups blanched, sliced almonds
3/4 cup dried mixed fruit, such as apricots, blueberries, strawberries, and pineapple, finely diced
Tempered Chocolate (recipe follows)
1. Heat oven to 375°. Butter 24 four-inch nonstick tart pans with straight sides (see Sources). Set aside. Combine butter, sugar, corn syrup, and milk in a medium saucepan. Mix thoroughly. Heat, stirring frequently, until mixture just begins to boil. Remove from heat, and stir in almonds and dried fruit. Cool to room temperature.
2. Spread about 1 tablespoon of the mixture into each of the prepared pans. The mixture should evenly cover bottom of pans. Bake until dark golden brown, 5 to 7 minutes. Let cool slightly.
3. While cookies are still warm, use a small offset spatula to remove them from tart pans. Drape tuiles over a rolling pin or in a tuile pan (see Sources), and let cool completely. Dip tuiles in chocolate to coat halfway. Let stand until chocolate sets. Store in an airtight container for up to 2 days.
Makes 1 pound
1 pound bittersweet chocolate, finely chopped
1. Place 6 ounces of the chocolate in a medium stainless-steel bowl set over a saucepan of simmering water. Stirring frequently, heat chocolate to 118° to 120°.
2. Remove bowl from heat, and add remaining 10 ounces of chocolate, stirring constantly to cool chocolate to 80° to 82°. Place bowl over simmering water again, for about 1 minute. Remove from heat; stir constantly until chocolate is 88° to 90°. If chocolate is lumpy, place bowl over simmering water for 3 to 5 seconds at time. Remove from heat, and continue stirring until lumps disappear. Check for temper by dipping the tip of a small offset spatula into chocolate. Set spatula aside to allow chocolate to dry. Chocolate is tempered if it dries shiny and hard. Keep bowl of tempered chocolate on a heating pad covered with a towel to prevent overheating.
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