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Robert Wemischner
Feijoa chip tuile
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Preparation info
Yield:
12
tuiles, each measuring approximately 2⅝ inches in diameter, weighing ⅓ ounce each
Difficulty
Medium
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
Baker’s percentages
Americas
United States
Dessert
Vegetarian
Method
In the bowl of an electric mixer outfitted with the paddle attachment, cream the butter with the sugar until light and fluffy.
Add the egg white and mix to incorporate, scraping the bottom and sides of the bowl to ensure that the mixture is well blended.
Add the flour and mix just until it disappears.
Transfer the mixture to a container and al