You can use an alternative to pecans to suit whatever dessert you are making. These will keep for a couple of days in an airtight container between pieces of baking parchment.
75 g icing sugar
25 g plain flour
50 g butter, melted
30 g pecan halves, finely chopped
Preheat the oven to 180c fan. Line a baking sheet with baking parchment.
Sift the icing sugar into a bowl, add 20 ml of cold water and stir until it forms a paste. Mix in the flour and melted butter and finish with the nuts.
Using a pallet knife, spread 2 tbsps of batter onto the prepared baking sheet, smooth it out as thinly as possible. Bake for 6-8 minutes until golden brown. Leave to cool for no more than one minutes, cut the tuile into your desired sharpe and set aside to cool and harden. Repeat the process until all the batter is used.
Ingredients
- 75 g icing sugar
- 25 g plain flour
- 50 g butter melted
- 30 g pecan nuts finely chopped
Instructions
- Preheat the oven to 180c fan. Line a baking sheet with baking parchment.
- Sift the icing sugar into a bowl, add 20 ml of cold water and stir until it forms a paste. Mix in the flour and melted butter and finish with the nuts.
- Using a pallet knife, spread 2 tbsps of batter onto the prepared baking sheet, smooth it out as thinly as possible.
- Bake for 6-8 minutes until golden brown. Leave to cool for no more than one minutes, cut the tuile into your desired sharpe and set aside to cool and harden.
- Repeat the process until all the batter is used.