STRAWBERRY NAPOLEONS WITH CRÈME FRAÎCHE AND ALMOND TUILES
Steps:
- Toasted Almond Tuiles 1. Heat the oven to 400 degrees. 2. In a food processor, grind the almonds and one-third cup sugar until it is a coarse consistency, about 18 pulses. 3. In an electric mixer, cream the butter with one-third cup sugar for 1 minute, until well incorporated. Add salt, cream and ground almond mixture. Mix well, scraping down the sides of the bowl as needed. 4. Add the egg whites and mix well. Add the flour and mix until incorporated. 5. Make a template by tracing a 3-inch round cookie cutter onto a thin piece of cardboard. Cut out the circle and trim the template to within 1 inch around the hole in the cardboard. 6. Place the template on a Silpat-lined half-sheet baking pan. Spoon 1 rounded teaspoon of batter into the template. Using an offset spatula, smooth the batter as evenly as possible in the template, trying not to leave any holes in the batter. Space the tuiles several inches apart. 7. Bake for 6 to 8 minutes, rotating after 3 minutes, until the tuiles are dark golden brown around the edges and golden in the center. They will not brown evenly. Watch carefully during the final minute because they burn easily. Let cool completely on the Silpat, then gently lift the cookies off the baking sheet. Fresh Raspberry Sauce In a blender, purée the raspberries with 1 tablespoon of sugar. Taste for sweetness, adding more sugar if needed. The sauce should be tart, not overly sweet. Strain to remove the seeds. Store the purée in the refrigerator for up to 5 days.
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