Robert Wemischner

Cocoa nib-encrusted tuiles to garnish the lemon curd

Preparation info
  • Yield:

    12

    Cookies, each 2 inches in diameter
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Name of ingredient
3, approximately 90

Method

  • Allow the mixture to cool slightly and then spoon out twelve ½ teaspoonfuls of the batter into mounds, spaced 3 inches apart, onto a Silpat set on the back of a sheet pan.
  • In a preheated 375°F oven,