200 gram dark chocolate100 ml creme fraiche
24 fresh basil leaves
One batch Tuile dough.
Melt chocolate, add creme fraiche and basil leaves.
Leave to infuse at room temperature and sieve ganache leaving behind basil leaves.
Do not refrigerate.
In oven and wrapped around handle to form half closed tubes.
Fill 6 tuiles with ganache, when cool, from each end.
Enjoy! Katrin
OH! Tuile dough .... :O)
250 gram white sugar
100 gram melted butter
150 gram flour
100 gram melted butter
150 gram flour
2 eggs
let dough rest for 10-15 minutes
180 C or 350 F oven
let dough rest for 10-15 minutes
180 C or 350 F oven
spread dough on heated baking sheet, spread out a good sized circle.
slide up with a spatula and wrap on handle of wooden spoon.
slide off when cool.
should be used soon! humidity in air makes them soft.
Okay - not sure how to do this. I'm they type that needs the step-by-step in a picture show. I'm interested because instead of the basil, I was thinking spearmint leaves. What do you think?
ReplyDeletedefinetly! yes- yes I have done this with mint from the garden. just be careful - it is much more intense than the basil. also - lavender with white chocolate - careful it doesn't infuse too much ... v strong. also just use what you have in the garden. no sprays!!
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