The art of french pastry phần 574
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mixturetoasmallbowl.
Coolfor30minutes.The
mixturewillthickenasit
cools.
2 Meanwhile,preheat
theovento325°F/160°C,
placetherackinthe
center,andlineyour
sheetpanswithsilpats.
Usingachef’sknife,chop
thepecansinto⅛-inch
pieces.Stirintothe
cooledespressomixture.
3 Usingaround
measuringteaspoonora
verysmallicecream
scoop,scoopout4
spoonfulsofbatterontoa
sheetpanlinedwitha
silpat,makingsureto
leaveatleast2inchesof
spacebetweeneachone,
astheywillspreadalot.
Makesurethatyoursheet
pansareperfectlyflat,
otherwisethebatterwill
runinalldirectionswhen
youbakethese.Repeat
withasecondsheetpan.
Bake1sheetpanatatime
for12to14minutes,until
thetuilesaredarkbrown
incolorandthenutslook
roasted.Removefromthe
ovenandletthemcool
for15minutes.Donotbe
impatient,asthetuilesare
veryfragileandwillbreak
ifyoutrytopeelthemoff
toosoon.Gentlyturnthe
silpatoverandslowlypeel
themoff.Workvery
carefullyasyoupeeloff
thesilpatssothatthe
tuilesremainintact.
Continueuntilallofthe
batterisusedup.Place
thetuilesinanairtight
container.Theywillkeep
foraweek,andyouwill
havemorethanyouneed
forthisonedessert.
FINISHINGTHEDESSERT
1 Whipthe250gramsof
coldheavycreamuntilit
formsverysoftpeaks.Add
theconfectioners’sugar
andspicesandwhipuntil
itreachessemi-stiffpeaks.
Takecarenottooverbeatorthecreamwillbe
grainy.Itshouldbestiff
