Peanut Butter Cup Tuiles,Peanut Butter Mousse

Peanut Butter Cup Tuiles

Peanut Butter Cup Tuiles from Sugarlaws

There are very few mouthfuls of food more simple and perfect than a chocolate peanut butter cup. Sure, the first blueberries at the beginning of spring are great. A gorgeous slice of aged, tangy cheese, a tiny wedge of freshly baked bread, a sip of a complex, fragrant wine — those would be great too. But I might still go for a chocolate peanut butter cup for dessert.

Peanut Butter Cup Tuiles from Sugarlaws

Peanut Butter Cup Tuiles from Sugarlaws

Peanut Butter Cup Tuiles
They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Tuiles

INGREDIENTS
1/4 cup softened butter (not melted but soft)
1/2 cup sifted confectioner’s sugar
Dash of vanilla extract
2 large egg whites (slightly whisked with a fork)
1/2 cup sifted all purpose flour
1 tbsp cocoa powder

DIRECTIONS
Preheat oven to 350 degrees. Ceam butter, sugar and vanilla to a paste. Keep stirring and gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper and chill it in the fridge for at least 15 minutes. Pipe the batter onto the baking sheet in thin circles, about 2 inches in diameter.

Bake the tuiles for about 8-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and press the tuiles into a mini muffin tin to form baskets. These cookies have to be shaped when still warm. Allow to cool in the muffin tin.

Peanut Butter Mousse

INGREDIENTS
1/3 cup smooth peanut butter
1/3 cup sifted confectioners sugar
1 cup heavy cream

DIRECTIONS
Whip together the peanut butter, sugar and 1/4 cup of the heavy cream, until the mixture is lightened in color and somewhat thick. Gradually whip in the rest of the cream, a little at a time, until the mixture is uniform, and will hold a peak when the beaters are removed. Pipe the mousse into the cooled tuile shells, and garnish with chocolate shavings. Serve at room temperature or chilled.

Peanut Butter Cup Tuiles from Sugarlaws

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