Culinary Institute of America

Chocolate Tuiles

Preparation info
  • Makes

    15 oz

    batter
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Cake flour 2⅓

Method

  1. Line sheet pans with silicone baking mats. Have assembled shaping implements such as cups, dowels, or rolling pins, depending on the desired shapes.
  2. Sift together the cake flour and cocoa powder.
  3. Cream together the butter and sugar with the paddle attachment, starting on low speed and increasing to medium speed until smooth, 5 minutes. Scrape down the