The art of french pastry phần 574

mixture to a small bowl Cool for 30 minutes The mixture will thicken as it cools Meanwhile, preheat the oven to 325°F/160°C, place the rack in the center, and line your sheet pans with silpats Using a chef’s knife, chop the pecans into ⅛-inch pieces Stir into the cooled espresso mixture Using a round measuring teaspoon or a very small ice cream scoop, scoop out 4 spoonfuls of batter onto a sheet pan lined with a silpat, making sure to leave at least 2 inches of space between each one, as they will spread a lot Make sure that your sheet pans are perfectly flat, otherwise the batter will run in all directions when you bake these Repeat with a second sheet pan Bake 1 sheet pan at a time for 12 to 14 minutes, until the tuiles are dark brown in color and the nuts look roasted Remove from the oven and let them cool for 15 minutes Do not be impatient, as the tuiles are very fragile and will break if you try to peel them off too soon Gently turn the silpat over and slowly peel them off Work very carefully as you peel off the silpats so that the tuiles remain intact Continue until all of the batter is used up Place the tuiles in an airtight container They will keep for a week, and you will have more than you need for this one dessert FINISHING THE DESSERT Whip the 250 grams of cold heavy cream until it forms very soft peaks Add the confectioners’ sugar and spices and whip until it reaches semi-stiff peaks Take care not to overbeat or the cream will be grainy It should be stiff ... Gently turn the silpat over and slowly peel them off Work very carefully as you peel off the silpats so that the tuiles remain intact Continue until all of the batter is used up Place the tuiles in an airtight... in color and the nuts look roasted Remove from the oven and let them cool for 15 minutes Do not be impatient, as the tuiles are very fragile and will break if you try to peel them off too soon... container They will keep for a week, and you will have more than you need for this one dessert FINISHING THE DESSERT Whip the 250 grams of cold heavy cream until it forms very soft peaks Add the confectioners’ sugar