For 8 to 10 tiles
- 100 gr. flour
- 90 gr. sifted icing sugar
- 2 egg whites
- 1 tsp. soup cream
- 2 bags of vanilla sugar
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15 mn. |
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quelques minutes 180°C.(th6)/400-425 °F |
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- Mix sugar and flour. Add the egg whites, stir well and then add the cream, beat the dough until smooth.
Preheat oven to 180 ° C. (th.6).
On a lightly buttered sheet, spread a teaspoon of dough tile in a circular motion with the back of a teaspoon. The layer of dough should be as thin as possible, you can then flatten with the back of a fork.
Bake for a few minutes. Once the captain turns off the spatula.
- Then work as soon as possible so that the dough did not have time to harden. Remove the plate from the oven, place on the door leaving the oven on. Do this step by taking off the tiles of the plate of the oven at the last moment. Ask them quickly on a rolling pin, they take shape.
The tiles have it difficult to maintain crisp, lock them in a box iron, 1 cap closing with a tube of medicine, although the latter absorbing moisture.
By rolling the tiles on the handle of a wooden spoon, lightly greased, you get cigarettes. Tiles by winding around a conical object, you get cones can be topped with a cream of your choice.
- To make the tulips. In a stiff paper cut a large square and dig in it a circle of 15 cm. in diameter. Ask on the plate of the oven a sheet of lightly buttered greaseproof paper and place over the circle widened.
Drop in the circle, the equivalent of a large tablespoon of dough tiles, repeat this operation for a second tile, and (so on). Spread with the back of the spoon and then with the back of the range, until you have completed the circle of paper.
- Bake a few minutes when the captain turns, work quickly. Remove a tile and place it on a glass back by tucking the edges with fingers to form a corolla.
Garnish with fruit mousse, decorated with seasonal fruit. Chantilly with seasonal fruits, a praline cream sprinkled with chocolate, a fruit salad so drained...
French