Harvest Mousse With Spiced Almond Tuiles Recipes

Steps:

• Whisk the almond flour, salt and baking soda in a bowl. Beat the butter and sugar in a separate bowl with a mixer until light and fluffy. Beat in the egg and vanilla until smooth, then mix in the dry ingredients. Refrigerate the dough until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Drop heaping teaspoonfuls of dough about 3 inches apart on the prepared sheets. Bake until golden and crisp, about 8 minutes.
• Let the cookies cool about 2 minutes on the baking sheets. One at a time, gently lift each cookie with an offset spatula. Immediately wrap it around the handle of a wooden spoon to curl. Once it sets, slide the cookie off the handle and let cool on a rack. Repeat with the remaining dough, allowing the baking sheets to cool between batches. (Don't make too many cookies at once; they need to be shaped while still warm.) Serve with sorbet.

Steps:

• Heat the oven to 350°F or 325°F on convection. Line a baking sheet with a Silpat or use a nonstick baking sheet.
• Put the water, honey, and butter in a small saucepan and cook over low heat until the butter is melted.
• Whisk the confectioners' sugar and flour together. Pour in the wet ingredients and stir until smooth. Stir in the nuts.
• Use a small ice cream scoop (1-tablespoon capacity) to scoop up 1 tablespoon of the batter. Level off the top and drop onto the Silpat, leaving about 2 inches between each tuile (you should fit 6 on the baking sheet). Bake in batches until golden, about 14 minutes, rotating the pan halfway through baking. Let cool completely on the Silpat.

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat (a French baking mat).
• In a small saucepan over medium heat, combine butter, sugar, and orange juice, stirring until the butter has completely melted. Remove from heat, and add the flour, almonds, and orange zest, whisking to combine.
• Place a heaping teaspoon of batter on prepared baking sheet, and flatten with the back of a spoon. Repeat to make about 6 cookies on each sheet, placing them about 4 inches apart.
• Bake one sheet at a time, rotating sheet once cookies have fully flattened, until cookies are golden, 8 to 10 minutes.
• Transfer baking sheet to a wire rack; let cool 20 seconds. Using a thin spatula, carefully lift tuiles; quickly drape over a rolling pin. Let stand until completely cooled and hardened.

Steps:

• In a small heavy saucepan stir together juice and sugar and simmer until reduced to about 3/4 cup. In a bowl lightly beat yolks and in a slow stream add half of hot juice mixture, whisking. Add egg mixture to remaining juice mixture and cook over moderately low heat, stirring constantly, until custard is thickened and a thermometer registers 160°F.
• Transfer custard to a clean bowl and with an electic mixer beat until cool and very thick. In another bowl with electric mixer beat cream until it just holds stiff peaks. Gently fold in coconut milk and fold cream mixture into custard gently but thoroughly. Spoon mousse into ten 1/3-cup cone-shaped paper cups or other very small paper cups. (If using cone-shaped paper cups, set in small winglass or juice glass to keep upright.) Freeze mousses, covered, at least 4 hours, or until firm, and up to 1 day.
• In a saucepan bring whole milk, coconut milk, and sugar to a boil, stirring until suagr is dissolved. In a bowl lightly beat yolks and in a slow stream add half of hot mixture, whisking. Add egg mixture to remaining milk mixture, stirring and cook over moderately low heat, stirring constantly, until sauce is thickened and a thermometer registers 160°F. Chill sauce, its surface covered with a buttered round of wax paper, at least 3 hours, or until cold, and up to 1 day. Stir rum into sauce.
• In a blender purée raspberries with syrup and pour through a fine sieve into a bowl.
• Gently tear paper cups from mousses and invert onto 10 plates. Cut each mousse horizontally into thirds. Carefully seperating sections with a spatula, slip a 3-inch tuile between bottom and middle sections and a 2 1/2-inch thick tuile between top and middle sections of each mousse.
• Spoon coconut sauce around mousse and dot sauce with rasberry coulis. Draw a knife decoratively through sauce and coulis and garnish desserts with pineapple leaves.

Steps:

• Bring butter, brown sugar, and corn syrup to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring. Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute. Stir in cinnamon, cardamom, and salt and cool to warm, 15 to 20 minutes.
• While dough cools, put oven rack in middle position and preheat oven to 375°F. Lightly butter a large baking sheet.
• Drop teaspoons of dough about 3 inches apart onto baking sheet and pat each into a 2 1/2-inch round with your fingertips. Bake until golden and most of bubbling has subsided, 6 to 8 minutes (cookies will spread to about 3 inches).
• Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes. Gently loosen cookies 1 at a time with offset spatula and immediately drape over rolling pin. (If cookies become too brittle to drape onto rolling pin, return baking sheet to oven for a few seconds to soften.) Cool cookies completely on rolling pin, about 1 minute, then transfer to a platter. Make and shape more cookies with remaining dough.

Steps:

• Preheat oven to 325°F. Coat a heavy baking sheet well with cooking spray or line with parchment paper.
• In a bowl whisk together ground almonds, flour, sugar, and salt and whisk in whites, butter, and almond extract until combined well. Drop rounded teaspoons batter about 4 inches apart onto baking sheet and with back of a spoon spread into 3 1/2-inch rounds. Sprinkle each cookie with about 1/2 tablespoon sliced almonds and bake in middle of oven 8 minutes, or until golden.
• Working quickly, remove cookies, 1 at a time, from baking sheet with a thin spatula and drape over a rolling pin to create a curved shape. (If the cookies become too brittle to form on the rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Cool cookies completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter in same manner, spraying or lining baking sheet for each batch. Tuiles may be made 2 days ahead and kept in an airtight container at room temperature.