Recipe by Simon Gault
10g cocoa powder
75g icing sugar
75g egg whites
75g softened butter
1. Preheat the oven to 180C. Sieve the flour, cocoa powder and
icing sugar into a bowl. Add the egg whites, working the mixture
together to a smooth paste. Gradually incorporate the soft butter,
mixing well. Allow the mix to rest in the refrigerator for at least
2 hours for best results.
2. Using a utility knife, cut a triangular-shaped template out of an ice cream container lid. Position the template on a Teflon sheet or baking tray, and using a palette knife, spread the mixture within the template to 2mm thick. Repeat to make desired number of tuiles. Bake the tuiles for 6 minutes or until lightly coloured.
3.Remove from the oven and, while they are still hot, use the palette knife to lift them from the tray and drape them over a bottle or rolling pin you might need to use more than one to achieve the desired shape and leave to cool. Once cooled and ?rm, store in an airtight container until required.