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Cocoa nib tuiles Recipe

A crisp, caramelised tuile with a generous sprinkling of cocoa nibs.

  • Preparation
    10mins
  • Cooking time
    10mins
  • Rest time
    0mn
Rate this recipe
(18 votes) 4.1/5
Ingredients
Pour people
  • Plain flour : 20 g
  • Water : 25 ml
  • Cocoa nibs : 40 g
  • Icing sugar : 70 g
  • Unsalted butter : 20 g
Method
  • ETAPE 1

    Preheat the oven to 200°C.

    Place the butter and the water in a saucepan and melt over a low heat.
    Mix together the rest of the ingredients, taking care not to incorporate air into the mixture. Spoon the mixture on to a baking tray, leaving plenty of space between each spoonful (aim for about 9 spoonfuls per baking tray).

    Transfer to the oven and cook for approximately 5 minutes, keeping a very careful eye on the colour of the tuiles - you are looking for a golden caramel colour.

    Remove from the oven and allow to cool a little before shaping.

Chef's tip

«You can also spread the mixture on to the baking tray to make one large tuile which can then be broken up once cooked.»

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