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Tulipes Glaze A L'Ananas

chef.jackson's picture
Ingredients
  Flour 1 1⁄4 Cup (20 tbs)
  Confectioner’s sugar 1 Cup (16 tbs)
  Egg yolks 2
  Egg whites 3
  Orange 1 Large, greased
  Pineapple 1 Medium, peeled, diced
  Kirsch 1 Tablespoon
  Vanilla ice cream 4 Cup (64 tbs) (8 Scoops)
  Whipped cream 1 1⁄2 Cup (24 tbs), whipped
Directions

GETTING READY
1. Preheat the oven to 350°F
2. Line 2 baking sheets with wax paper and grease with butter or oil
3. With a sauce, mark 4 circles on it

MAKING
4. Into a large mixing bowl, sift together flour and sugar (reserving 2 spoons of sugar for pineapple)
5. Add egg yolks and beat in until well blended.
6. Whisk egg whites until foamy and fold into the mixture to make a batter.
7. Spoon 1 tablespoon of mixture over each circle and spread evenly using the back of the spoon.
8. Bake in a 350°F oven for 5 to 6 minutes, or until edges are golden and tuiles are dry.
9. Remove from oven and using a butter knife, loosen each round from baking sheet and turn over.
10. Working quickly, mold the tuiles over the greases orange, using a kitchen napkin to hold the hot pastry.
11. Continue, baking 4 tuiles at a time, and molding them over the orange until batter is used up.
12. When cooled and hardened, place tuiles shells in an air tight container, lined with wax paper until ready to serve.
13. Place pineapple in a bowl and sprinkle with sugar and kirsch.
14. Marinate in refrigerator until ready to serve.

SERVING
15. Place tuiles cups on individual dessert plates.
16. Spoon marinated pineapple into them.
17. Top with a scoop of vanilla ice cream and garnish with rosettes of whipped cream.
18. Serve immediately before ice cream melts and pastry becomes soggy.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
8

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