Mango Tuiles

[jumanggy]

Mango Tuiles

This is based on Michael Willaume's recipe, with a much easier and more reliable procedure.

• 100 g granulated sugar
  
• 50 g all-purpose flour
  
• 16 g fresh orange juice
  
• 21 g mango puree
  
• 36 g unsalted butter, melted
  

In a medium bowl, mix the flour and sugar together, then whisk in the remaining ingredients one by one until well-incorporated. Leave to rest in an airight container in the refrigerator overnight and for up to a week.

Prepare a stencil of a 3" circle from a piece of thick card (from a file folder) or the plastic top of an ice cream or yogurt container.

Preheat oven to 150°C (300°F). Line a baking sheet with parchment paper. Prepare another sheet of parchment paper for the cooled tuiles. Place teaspoonfuls of the batter spaced 3" apart on the parchment. Place the stencil on each dollop and using a small offset spatula, spread the batter within the stencil so that it is very thin and even. Scrape off the excess batter back into the bowl. Bake the tuiles for 12 minutes. Peel off the hot tuiles from the parchment (they will feel like stiff fruit leather), and while warm, cut each into the desired shape with a pair of scissors. Place each tuile on the other sheet of parchment to cool completely. Repeat with the remaining batter. You can store the tuiles in an airtight container at room temperature for up to 2 days.

Keywords: Cookie, Fruit, Intermediate

( RG2104 )