 | Coconut Tuile Paste12 oz. 20 minutes David Katz, Consulting Chef |
| • | 16 oz. The Perfect Purée Coconut, thawed |
| • | 5 oz. confectioners sugar, sifted |
| • | 5 oz. softened butter |
| • | 5 oz. egg whites, at room temperature |
| • | 6 oz. bread flour, sifted |
| • | 1/2 tsp. vanilla extract |
| • | 2 oz. sweetened shredded coconut |
| Method: | |
| 1. | Place the Coconut puree in a small saucepan and reduce by 3/4 over medium heat. Remove the pan from heat and allow the reduction to cool to room temperature. |
| 2. | In a mixer with the paddle attachment, cream confectioners sugar and butter together. Add the egg whites, one at a time until just incorporated. Add the flour gradually to the running mixer until just incorporated. Add cooled Coconut puree reduction and vanilla until just incorporated. |
| 3. | Transfer the paste to a storage container and refrigerate until use. Spread tuile paste on a parchment-lined sheet pan into desired template, sprinkle with shredded coconut and bake at 400° F. for 4 minutes or until golden at the edges. While still hot, form tuiles to desired shapes. |