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Laces
Orange_Caramel
Pepper
FEUILLETINEFROISSEESPAQUETS CADEAUX
CORNETS NOISETTESLANGUES DE CHAT
 

 

 

FEUILLETINE

- 800 gm Sugar

- 700 gm All Purpose Flour

- 625 gm Egg Whites

- 750 gm Melted Butter

- 1 tsp Vanilla Extract
 

Combine sugar and flour

Add egg whites and mix well

Add melted butter and vanilla and smooth up

Refrigerate before using for at least 6 hours

Bake at 300 F until light golden color and give the desired shape

This recipe is the one needed for the showing pictures


 
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Laces
Orange_Caramel
Pepper

 

FEUILLETINEFROISSEESPAQUETS CADEAUX
CORNETS NOISETTESLANGUES DE CHAT

 

  
 

FROISSÉES

- 250 gm Egg Whites

- 250 gm Sugar

- 150 gm AP Flour

- 120 gm Melted Butter

- 1 tsp ground Cinnamon

- 1 zest of Lime/Lemon/Orange (choose one of a third of all)

- 1 tsp Vanilla extract

- 1 tsp Orange Blossom Water
 

Grate the citrus into a mixing bowl

Combine sugar and flour over the zests

Add egg whites and mix well

Add melted butter, vanilla, OB water and smooth up

Refrigerate before using for at least 6 hours

Soread very thinly on non stick baking sheet

Bake at 300 F until light golden color and give the desired shape

 
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Laces
Orange_Caramel
Pepper
FEUILLETINEFROISSEESPAQUETS CADEAUX
CORNETS NOISETTESLANGUES DE CHAT
 
 

PAQUET CADEAUX

or GIFT LIKE WRAPPING TUILE

- 500 gm Butter

- 1 kg 10X

- 900 gm AP Flour

- 28 (840 gm) Egg Whites

- 500 gm TpT

  (250 10X / 250 Almond Flour)
 
 This recipe can also be replaced by the ones above 
   
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Laces
Orange_Caramel
Pepper
FEUILLETINEFROISSEESPAQUETS CADEAUX
CORNETS NOISETTESLANGUES DE CHAT
 
 

CORNETS AUX NOISETTES

or HAZELNUT CONES

- 125 gm Blanched Almond Flour

- 125 gm roasted Filbert Flour

- 250 gm Sugar

- 10 (300 gm) Egg Whites

- 400 gm Melted Butter

- 100 gm AP Flour
 
 This recipe is extremely delicate 
   
GIF/gif_line_glitter.gif
Laces
Orange_Caramel
Pepper
FEUILLETINEFROISSEESPAQUETS CADEAUX
CORNETS NOISETTESLANGUES DE CHAT
 
 

LANGUES DE CHAT

- 200 gm Soft Butter

- 350 gm Sugar

- 400 gm Cake Flour

- 9 (270 gm) Egg Whites

- 1 tsp Vanilla Extract

- 1/2 tsp lemon Extract
 

Combine butter and sugar very light

Fold in the sifted flour

Gently add the egg whites (not too cold) and then flavors

Pipe the batter using a plain tip like little eclairs

Bake at 300 F until the edges turn light golden brown
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unfolding and adding nuts