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Honey Tuile Corkscrews





4-1/3 ounces butter
5 ounces powdered sugar
4-1/3 ounces honey
7-1/4 ounces bread flour
3-1/2 ounces egg whites, room temperature

Cream butter and sugar, add honey.

Add flour and egg whites, by alternating. Mix until smooth.

Pipe batter out in 12- to 14-inch lines using a #0 pastry tip or a stencil.

Bake at 350°F until golden.

With the pan in the oven, remove each strip and wind around a dowel or piece of PVC pipe to shape. Hold in place until cool.

Store in airtight container.

NOTE:
Batter can be refrigerated or frozen until needed.

Serve these pastries with Toffee Pecan Crusted Chocolate Bread Pudding (see recipe).

SERVES: 16




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.