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Pistachio Chili Tuiles
Makes About 30 Tuiles
*1/2 cup granulated sugar
*5 tablespoons unsalted butter
*3 tablespoons light corn syrup
*1/2 cup chopped pistachios
*3 tablespoons all-purpose flour
*2 tablespoons corn meal
*1 tablespoon fresh lemon juice
*3/4 teaspoon cayenne pepper
1Preheat the oven to 325F degrees. Line a baking sheet with a Silpat(R). You may need more than one baking sheet.
2In a small saucepan, bring the sugar, butter and corn syrup to a boil over medium heat and cook, stirring, for 1 minute.
3Remove from the heat and stir in pistachios, flour, corn meal, lemon juice and cayenne pepper until well mixed. Let the batter cool to room temperature.
4Roll the batter into tiny balls, about the size of large chickpeas, between your palms. Arrange about 3 inches apart on the Silpat and bake for 10 to 15 minutes or until the balls have spread, turned glassy and are light golden brown. Cool on the pan and then remove carefully with a spatula. Store in an airtight container until needed.
Executive Pastry Chef/Partner Gale Gand, TRU, Chicago, Illinois