Chocolate Tuile Garnish

Preparation info
  • Yield: Approximately 12 ounces of tuile batter, enough for


    tuile cookies, each measuring 4½ inches in diameter, plus additional allowing for broken or otherwise imperfect cookies
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient
2.5 <


  • Sift the flour and cocoa into a bowl and set aside.
  • In the bowl of an electric mixer, outfitted with the paddle attachment, cream the butter and sugar until light.
  • Add the egg white and mix to blend, scraping the bottom and sides of the bowl to ensure a well-blended mixture.
  • Add the sifted dry ingredients, mixing only until they disappear.