Ruby Chocolate Tuiles

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Use a digital thermometer for accurate temperature control.

2. 2

   In a medium bowl, whisk together the confectioner's sugar, almond flour, and salt.

   Tip: Make sure to sift the almond flour to ensure it's well incorporated.

3. 3

   In a separate bowl, cream the butter and eggs until light and fluffy.

   Tip: Use room temperature ingredients for the best results.

4. 4

   Add the vanilla extract and mix until combined.

   Tip: Don't overmix the batter, as it can become too dense.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   Tip: Avoid overmixing, as it can lead to tough tuiles.

6. 6

   Melt the ruby chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be careful not to overheat the chocolate, as it can become too thin.

7. 7

   Pour the melted chocolate into the batter and mix until well combined.

   Tip: Use a spatula to scrape the sides of the bowl and ensure all ingredients are incorporated.

8. 8

   Spoon the batter into a piping bag fitted with a small round tip and pipe small, round tuiles onto the prepared baking sheet.

   Tip: Make sure to leave about 1cm of space between each tuile to allow for even spreading.

9. 9

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

   Tip: Keep an eye on the tuiles during the last 5 minutes of baking, as they can burn quickly.

10. 10

    Remove the tuiles from the oven and let them cool on the baking sheet for 5 minutes.

    Tip: Use a spatula to transfer the tuiles to a wire rack to cool completely.

11. 11

    Once cooled, store the tuiles in an airtight container at room temperature for up to 3 days.

    Tip: Let the tuiles come to room temperature before serving to ensure they retain their delicate texture.