Coconut
Tuiles
By
Chef Gary Danko, Gary Danko
Restaurant, San Francisco,
CA
Ingredients:
1 -1/4 cup Dried Coconut
1/2 cup Sugar
2 Eggs
1 tbls. Melted Butter
Method:
1. In
a food processor chop coconut and sugar until
it becomes powder like. Beat in eggs and melted
butter. Refrigerate overnight. Make a template
by cutting a 3 inch circle into the center of
a plastic lid. Lightly butter a sheet pan. Spread
batter over template so that the batter is very
thin. Repeat until sheet pan is full.
2. Bake
in a 325 degrees until golden brown about 8
-10 minutes. Remove from oven and cool. Remove
from pan. Store in airtight container until
needed.
Other
Great Chef
Recipes:
Coconut
Sorbet
Coconut
Tuiles
Duck
Prosciutto and Fole Gras Torchon with an Apple
Gastrique
Juniper
Spiced Venison Medallions, Cranberry Onion Compote
with a Chestnut Spaetzle
Moroccan
Spiced Squab with Chermoula and Orange-Cumin
Carrot
Pineapple
Coconut Cream Parfait with Tropical Coulis
Seared
Filet of Beef with Porcini Mushrooms, Candied
Shallots and Potato Gratin
Seared
Foie Gras with Apricot and Verjus
Other
Related Links:
The
Essence of Danko
Stock
Making Tips
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