Shellfish tuilles

Alexander Wood

Alexander Wood

7th February 2011
Alexander Wood

Shellfish tuilles

ONCE MADE THESE TUIILES MUST BE KEPT DRY.
BEST TO BAKE FRESH EACH DAY

Ingredients

  • 90ml ( 1/3 cup) CRAB OR LOBSTER BISQUE REDUCTION - DOWN TO A PASTE LIKE CONSISTENCY
  • 250g ( 1 packet ) BUTTER - ROOM TEMP
  • 200g PASTEURISED EGG WHITE - ROOM TEMP
  • 200g PLAIN FLOUR - SIFTED
  • PINCH SALT
  • PINCH CASTOR SUGAR
  • OPTIONAL
  • CRISP SMOKED STREAKY BACON CRUMBS
  • CHOPPED CHIVES

Method

FIRST REUCE THE CRAB BISQUE DOWN TO A "gLACE" LIKE PASTE AND ALLOW TO COOL TO ROOM TEMP
WHIP BUTTER, THEN ADD EGG WHITES A LITTLE AT A TIME, FOLLOWED BY THE PLAIN SIFTED FLOUR, SUGAR AND SALT.
FINALLY BEAT IN THE CRAB PASTE. SCRAPE INTO A CLEAN CONTAINER, COVER PASTE WITH CLING FILM AND ALIDE
DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
TO COOK
SOFTEN TUILLE MIX, SPREAD THINLY AND EVENLY OVER YOUR CHOSEN TEMPLATE ONTO A SILPAT MAT.
SPRINKLE WITH SMOKED STREAKY BACON CRUMBS AND CHOPPED CHIVES. BAKE AT 375F/190C UNTIL GOLDEN.
REMOVE FROM OVEN, RELEASE FROM SILPAT MAT WITH A PALETTE KNIFE, ALLOW TO COOL BEFORE CAREFULLY REMOVING INTO A CLEAN DRAY CONTAINER

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