Thomas Keller's Garlic Tuiles
The garlic tuiles are best the day they are baked. They have an addictive flavor and can be eaten alone or as a garnish for salads. This recipe makes quite a lot (enough for 2 to 3 dozen), but it's difficult to mix less batter, and the excess can always be frozen for another time.
- ¼ cup all-purpose flour
- 2 tbsp sugar
- 1½ tsp kosher salt
- 4 tbsp unsalted butter, softened but still cool to the touch (2 ounces)
- 1 large egg white
- 2 tsp garlic paste (very finely minced garlic)
- ¼ cup finely grated Parmigiano-Reggiano
- 1½ tsp minced rosemary
- 1½ tsp minced Italian parsley
- Mix together the flour, sugar, and salt in a medium bowl.
- Whisk the butter in another bowl until it is completely smooth and mayonnaise-like in texture.
- Using a stiff spatula or spoon, beat the egg white into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides as necessary and whisking until the batter is creamy and without any lumps.
- Add the garlic and Parmesan, mixing until the batter is smooth and shiny. Transfer the batter to a smaller container, as it will be easier to work with, and set aside. The batter should be used within a day; any excess batter can be frozen.
- Preheat the oven to 325°F.
- Place a Silpat on the counter and spoon about ¾ teaspoon of the tuile batter into one corner of the Silpat. Use the back of a spoon to spread the mixture into a thin 2½-inch round. The batter doesn't have to be completely even=the Silpat can show through in sections; in fact, the baked tuiles look more interesting if there are gaps in the wafers. Continue to form additional tuiles, spacing them about 1 inch apart. Sprinkle each tuile with a small amount of rosemary and parsley.
- Place the Silpat on a baking sheet and bake for 8 to 10 minutes, or until the tuiles are browned and crisp. Use a small narrow spatula to remove the tuiles from the pan and store them in an airtight container.
- Repeat to make more tuiles, or freeze the extra batter for another time.
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