- 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
Shellfish tuilles
Alexander Wood
7th February 2011
Shellfish tuilles
ONCE MADE THESE TUIILES MUST BE KEPT DRY.
BEST TO BAKE FRESH EACH DAY
Ingredients
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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