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Chef Ernie Quinones of Mantra on StarChefs.com

Chef Ernie Quinones

Boston University Club
Sixty State Street
33rd Floor
Boston, MA 02109
617-854-5050

   Made possible by funding from Pernod on StarChefs.com

DESSERT DÉCOR
Pastry Chef Ernie Quinones of Boston University Club - Boston, MA
As demonstrated at the 2004 New England Foodservice and Lodging Expo


Decorations can turn humble desserts into dramatic works of art. Tuille cookies are easy to make and versatile in decorating sensational pastries.

STEP 1: Spread tuille mix on lined baking sheet.

STEP 2: Partially bake mix.

STEP 3: Cut into desired shape.

STEP 4: Return to oven for 1 minute.

STEP 5: Form final shape.


Vanilla Tuille Cookies
Pastry Chef Ernie Quinones of Boston University Club - Boston, MA
Adapted by StarChefs.com and demonstrated at the 2004 New England Foodservice and Lodging Expo

Yield: 10-12 Servings

Ingredients:

  • 9 ounces powdered sugar
  • 4 egg whites
  • 3 whole eggs
  • 1 Tablespoon pure vanilla extract
  • 3 ounces melted butter
  • 7 ounces all-purpose flour

Method:
Pre-heat oven to 325°F. Whisk powdered sugar and egg whites together in a large mixing bowl until smooth. Add whole eggs, vanilla extract and melted butter, and whisk until just incorporated. Add flour and blend, but do not overmix. Spread mixture onto wax paper or Silpat® . Partially bake cookies for 3 to 5 minutes. Remove from oven and cut cookies into desired shape. Return to oven and continue baking until golden brown, about 1 minute.


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  • Boston Rising Stars

  •    Published: April 2006
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