Submitted by Hotel Yountville
Executive Chef David Frakes
Makes: 8 Servings
INGREDIENTS
½C Sugar
¼ C Light Corn Syrup
1 T Brown Sugar
1T Butter (room temperature)
Small Pinch Salt
¼ C Cocoa Nibs
¼ C Pistachios (chopped)
Executive Chef David Frakes
Makes: 8 Servings
INGREDIENTS
METHOD
Line rimmed baking sheet with parchment paper.
Whisk first 5 ingredients in a bowl to blend. Stir in cocoa nibs and chopped pistachios.
Drop mixture by Tbsps onto prepared sheet, spacing 1-in apart.
Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will
; flow together into 1 piece on baking sheet).
Remove from oven; cool completely on sheet. Break tuile into pieces.
Store in air-tight container for up to 2 days.
Line rimmed baking sheet with parchment paper.
Whisk first 5 ingredients in a bowl to blend. Stir in cocoa nibs and chopped pistachios.
Drop mixture by Tbsps onto prepared sheet, spacing 1-in apart.
Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will
; flow together into 1 piece on baking sheet).
Remove from oven; cool completely on sheet. Break tuile into pieces.
Store in air-tight container for up to 2 days.
Leave a comment