Hazelnut Chocolate Tuiles Recipes

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HAZELNUT FLORENTINES



Hazelnut Florentines image

A abundance of baking items leftover from the holidays has me in search of ways to use up some perishables lest they spoil. Decided to use this opportunity to begin testing some recipes for next season's holiday trays. This is an adaptation of a cookie from the "Little Guide" series. Like tuiles (see Recipe #66012), Florentines are delicate buttery crisp wafers with finely chopped nuts. Their advantage is they do not require a long chilling time before the batter can be baked off. You can drizzle these with any kind of chocolate (white, dark or milk) accord to your preferences. Just a caution, the dough spreads considerably in baking so only make cookies 5 or 6 per sheet.

Provided by justcallmetoni

Categories     Drop Cookies

Time 30m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

cooking spray
1/4 cup sugar
1/4 cup sweet butter, melted
1 teaspoon mild molasses
2 teaspoons light corn syrup
1 tablespoon milk
1/4 cup toasted hazelnuts, ground
1/4 cup all-purpose flour
1/3-1/2 cup milk chocolate chips or 1/3-1/2 cup white chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Line a baking sheet with foil and apply a light coating of cooking spray to the foil. As an alternative, a Silpat sheet work quite well.
  • In a medium mixing bowl, combine the melted butter, sugar, molasses and milk. (Lazy chef's tip: you can also mix the batter in the saucepan or bowl used to melt the butter).
  • Mix in in the ground hazelnuts and flour.
  • Drop scant teaspoons of batter onto the prepared sheets leaving 3 to 5 inches between each drop. Your drops should be smaller than a quarter.
  • Bake for 5 or 6 minutes until the cookie until the cookie a deep golden hue and has a lace like appearance where the butter has melted off. Remove tray from oven and let cool until set, about 1 or 2 minutes. Remove from tray and place on a cooling rack. If your cookies are still soft at this point, they are not quite cooked and you can return them to the oven for another minute.
  • To decorate the cookies, melt the chocolate according to your favorite method. Drizzle on cookies.
  • (Melting tip: With small quantities of chocolate, you can place the chips in a small heavy duty storage bag and force the chips to one corner. Submerge the sealed bad in a cup of boiling water for 20 to 30 seconds and remove. Knead the softened chips into a liquid. If if needs additional melting, return the bag to the water bath. Once the right consistency is achieved, snip the corner and drizzle).

Nutrition Facts : Calories 35.1, Fat 2.3, SaturatedFat 1.1, Cholesterol 3.5, Sodium 0.9, Carbohydrate 3.7, Fiber 0.2, Sugar 2.5, Protein 0.3

HAZELNUT CHOCOLATE TUILES



Hazelnut Chocolate Tuiles image

Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.

Yield 24 tuiles

Number Of Ingredients 2

8 ounces bittersweet chocolate, finely chopped
1 cup toasted, skinned, finely ground hazelnuts

Steps:

  • Halve 4 parchment paper sheets lengthwise and set aside. Prepare a stencil using a piece of cardboard 6 inches long by 4 inches wide. Draw a circle 2 1/2 inches in diameter in the upper half of the cardboard then cut out the circle. The stencil is the cardboard with the circle removed.
  • Melt and temper the chocolate (see pages 25-30), then stir in the ground hazelnuts thoroughly. Set the stencil over a strip of parchment paper and spread about a tablespoon of the mixture over the opening, using an offset spatula with a 4-inch blade. The tuiles should be no more than 1/8 inch thick. Lift the stencil off the parchment paper and scrape the excess chocolate mixture from the stencil back into the bowl. You should be able to place 4 tuiles on each strip of parchment paper.
  • Let the tuiles set for 3 to 4 minutes, then carefully drape the parchment paper with the tuiles over a rolling pin that is set on a jelly roll pan. Chill the tuiles in the refrigerator until firm (10 to 15 minutes). Gently peel the parchment paper off of the curved tuiles. In a tightly covered container wrapped in several layers of aluminum foil, the tuiles will keep for 1 week at room temperature or 1 month in the refrigerator. The tuiles are best served at room temperature.
  • White Chocolate Tuiles: Substitute 10 ounces white chocolate for the bittersweet chocolate.
  • Coconut Chocolate Tuiles: Substitute 2 cups shredded sweetened coconut, lightly toasted, for the hazelnuts.
  • Nibby Tuiles: Substitute 1 cup roughly chopped cacao nibs for the hazelnuts.

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  • Preheat the oven to 300°. In a small skillet, cook the butter over moderately high heat until deep golden brown, about 2 minutes. Remove the skillet from the heat.
  • In a medium bowl, whisk the flour with the sugar and egg whites until smooth. Whisk in the browned butter and hazelnut oil. Let the batter stand at room temperature for 1 hour.
  • Line a large baking sheet with a silicone mat. Spoon 6 teaspoons of the batter onto the baking sheet 3-inches apart. Spread the batter into 3 inch rounds. Bake the tuiles in the center of the oven, 2 baking sheets at a time, for 8 minutes, or until light golden, turning the baking sheets halfway through.
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