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Recipe Creme de Pirouline (Dessert)
Home Cooking Recipes
Required Ingredients:
- 2 cups confectioners' sugar
- 1 1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 5/8 cup unsalted butter, melted
- 6 egg whites
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
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- 1 1/2 teaspoons light corn syrup
- 4 ounces finely chopped bittersweet chocolate
- 1/4 cup unsalted butter
Preparing/Cooking:
- In a large bowl, mix together the confectioners' sugar, flour and salt.
- Make a well in the center, and add melted butter, egg whites, heavy cream and vanilla.
- Mix until well blended.
- Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 425 degrees F (220 degrees C).
- Grease 2 baking sheets with vegetable oil spray or shortening.
- Spoon a heaping tablespoon of dough onto one of the prepared baking sheets.
- Using the back of a spoon, spread the batter into a very thin 6x3 1/2 inch oval.
- Make as many as 4 per baking sheet.
- Bake for about 6 minutes, or until the edges are turning brown.
- Using a long metal knife or spatula, remove from the baking sheet to a clean surface.
- Use a chopstick or thin wooden dowel to roll the cookie up starting at the long side.
- If cookies get too stiff to roll, place them back in the oven for about 30 seconds.
- Prepare the second sheet while the first is baking.
- Continue baking and shaping cookies until batter is used up.
- Cool on a wire rack.
- In a bowl over simmering water, combine the chocolate, corn syrup and remaining 1/4 cup butter.
- Stir occasionally until melted and smooth.
- Let cool slightly.
- Dip about 1 inch of the end of each cookie into the chocolate sauce.
- Allow the cookies to set up on waxed paper.
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