Recipe: Basil Ganache filled Tuiles

200 gram dark chocolate
100 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

2 eggs

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.