Name: Chocolate Tuile Decorating Paste
Yield: Yield: 2 pounds (910 g) or 3¼ cups (780 ml)
Ingredients: 8 ounces (225 g) powdered sugar, sifted; 8 ounces (225 g) unsalted butter, at room temperature; 2½ ounces (70 g) unsweetened cocoa powder, sifted; 6 ounces (170 g) bread flour, sifted; 1 teaspoon (5 ml) vanilla extract; 1 cup (240 ml) egg whites, at room temperature

Preparation info

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

8 ounces (225 g) unsalted butter, at room temperature
8 ounces (225

Dessert
Vegetarian

Method

Follow the procedure for Vanilla Tuile Decorating Paste except sift the flour with the cocoa powder in Step 1 before adding it to the paste. Store and use as directed in Step 2.

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Chocolate Tuile Decorating Paste

Ingredients

Method

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