Chocolate Tuile from Lickerland: Asian-Accented Desserts by Jason Licker
Method Preheat oven to 120C (248F) In a medium-sized bowl, whisk all the ingredients together until the batter is smooth. Spread thin on a silicon mat. Run a pastry comb through from side to side ...
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Cooking tools:
- Oven
- Medium-sized bowl
- Whisk
- Silicone baking mat
- Pastry comb
- Kitchen scale
Ingredients
- almond powder
- cocoa powder
- all purpose flour
- simple syrup
- egg whites
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