White Chocolate Tuiles

Instructions

1. 1

   Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.

   Tip: Use a thermometer for accurate temperature.

2. 2

   Whisk together the flour, sugar, and salt in a medium bowl.

   Tip: Aim for a smooth, even mixture.

3. 3

   In a large bowl, beat the butter and white chocolate chips until smooth.

   Tip: Use a stand mixer for faster results.

4. 4

   Beat in the eggs one at a time, followed by the almond extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

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

   Tip: Don't overmix – the batter should still be slightly lumpy.

6. 6

   Transfer the batter to a piping bag fitted with a small round tip.

   Tip: Use a piping bag for even, delicate tuiles.

7. 7

   Pipe the batter onto the prepared baking sheet in thin strips, about 5 cm apart.

   Tip: Hold the piping bag at a 90-degree angle for crisp edges.

8. 8

   Brush the tops with confectioners' sugar and bake for 15-20 minutes, or until lightly golden.

   Tip: Don't overbake – the tuiles should still be slightly soft to the touch.

9. 9

   Remove the tuiles from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Let the tuiles cool completely before serving.

10. 10

    Serve the tuiles as is, or dust with additional confectioners' sugar if desired.

    Tip: Store the tuiles in an airtight container to keep fresh.