Coconut Tuile Paste

12 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
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.