|All lined up - ready for the chocolate coating.|
Here's a link to this fantastic recipe: http://cannelle-vanille.blogspot.com/2009/01/tuile-madness-with-daring-bakers.html
|4" circles...spread thin|
|Cooling on the rack...|
I didn't add chocolate or food coloring, I was going for really simple on my first go around with a tuile recipe. For so few ingredients it makes a lot!
I don't have a silpat mat, I used parchment... over and over. It worked great. I baked one at a time so I wouldn't let the circles cool too much. That leads to cracking. Also, the thinner you can spread out the batter the better but it is a fine balance of not too thin. I need to figure out how to make the end stay really pointy. For now, I think I'll just add a lot of chocolate to plug up the end.
|Baking on parchment square|
|Nifty tool helped to keep them rolled up.|
A little pice broke off and it was crunchy and sweet... perfect for the homemade drumsticks. I may never be able to eat a store bought cone again. I wonder if I can find a recipe for the cake cones....
While I am waiting for the last of the batter to bake, here's some updated photos:
We have some really long, low loaf pans which made the cake fit the gorgeous french platter we received as a wedding gift.
I've got a quick project I want to complete before dinner tomorrow. We're having company and our blue tablecloth has seen better days. I am going to try my hand at fusing some colorful to it and create a design. I've seen similar things at Anthropologie on pillows... I think I will work on the tablecloth.
I just need to select the fabrics....