Brown Butter Tuiles

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

2. 2

   In a large saucepan, melt the butter over medium heat.

   Tip: Stir occasionally until the butter turns golden brown and develops a nutty aroma.

3. 3

   Remove the butter from the heat and stir in the sugar until well combined.

   Tip: Be careful, as the mixture will bubble up and steam vigorously.

4. 4

   Let the mixture cool slightly, then whisk in the eggs until well combined.

5. 5

   In a separate bowl, whisk together the flour, baking powder, and salt.

6. 6

   Gradually add the dry ingredients to the butter mixture, whisking until a dough forms.

7. 7

   Stir in the vanilla and palm oil until well combined.

8. 8

   Spoon tablespoon-sized balls of dough onto the prepared baking tray, leaving about 2 cm of space between each tuile.

9. 9

   Bake for 15-20 minutes, or until the edges are golden brown.

   Tip: Allow the tuiles to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

10. 10

    Once cool, dust the tuiles with icing sugar and top with sliced almonds.

    Tip: Serve immediately, or store in an airtight container for up to 3 days.

11. 11

    To make the glaze, whisk together 50g of icing sugar and 20mL of vanilla extract until smooth.

    Tip: Drizzle the glaze over the cooled tuiles for an extra touch of sweetness.