Ingredients:
- i used to m ake a sabayon sauce and serve it like a pudding in tuiles (pronounced twill: a french cookie)cup and garnish with a few raspberries. a really nice dessert. i would cook the thin cookie on a silpat sheet and place over an upside down coffee cup and it would droop and make nice cup with flutes in the cookies.
- i have been away from cooking many years and i am trying to get back into it and remember half the stuff i have forgotten. oh 1 other tip you can take the plate you are going to serve the sabayon on and place a small fork on the side. shake powder sugar (orange sugar works too) or chocolate over the fork (or spoon) and take up the fork it will make a nice design on the plate and friends will think you are just too smart
- sabayon sauce
- 1 egg yolk
- 2 tbsp. pear liqueur (optional)
Directions:
- Bring 2 cups wine to a boil. Add 1/4 cup sugar and simmer on low heat.
- Mix remaining 1/4 cup wine, 1/4 cup sugar, egg yolk, whole egg and cornstarch until thoroughly blended and cornstarch is dissolved. Add some of the hot wine to mixture, stirring with a whisk (this is called tempering so you don't cook egg), then gradually add egg mixture back into remaining hot wine, mixing until sauce returns to a boil. Continue whisking to prevent eggs from scrambling. When sauce is thick remove from heat and add liqueur.
- Tuiles
- INGREDIENTS
- * 1/2 cup butter, softened
- * 1 cup confectioners' sugar
- * 4 egg whites
- * 1/2 teaspoon vanilla extract
- * 1 cup cake flour
- DIRECTIONS
- 1. In a bowl cream the butter and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
- 2. Lower the speed and add the flour (or flour cocoa mixture) mix until just combined. Do not over mix. Cover and chill for at least 1 hour.
- 3. Preheat oven to 325 degrees F (165 degrees C).
- 4. Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
- 5. Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a rolling pin, over a glass or in the hollows of an empty egg carton. Allow to sit a few minutes to harden and cool. Store in an airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.74 Kcal (1615 kJ) | ||
| Calories from fat | 63.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.1g | 11% | |
|---|---|---|---|
| Cholesterol | 95.93mg | 32% | |
| Sodium | 1795.85mg | 75% | |
| Potassium | 273.33mg | 6% | |
| Total Carbs | 25.6g | 9% | |
| Sugars | 14.7g | 59% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 5.92g | 12% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 85.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 96.92 Kcal (406 kJ) | ||
| Calories from fat | 16.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 11% | |
|---|---|---|---|
| Cholesterol | 24.1mg | 32% | |
| Sodium | 451.21mg | 75% | |
| Potassium | 68.68mg | 6% | |
| Total Carbs | 6.43g | 9% | |
| Sugars | 3.69g | 59% | |
| Dietary Fiber | 0.32g | 5% | |
| Protein | 1.49g | 12% | |
| Vitamin C | 1.5mg | 10% | |
| Iron | 0.3mg | 6% | |
| Calcium | 21.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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