Holiday Cookie Recipes From 10 Arts, Le Bec-Fin, Parc and More
Spiced Caramel Chocolate Tuiles
“These flavors are traditionally tied to the holidays—ginger, lemon and spices—and when they’re baked together, they create wonderful aromas. Combine them with chocolate, and they remind me of the decadence of the season.”
By Frederick Ortega, executive pastry chef at Lacroix
About 20 cookies
Tuiles:
2 ½ c. 10x powdered sugar
1 tsp. powdered ginger
½ tsp. five-spice powder
½ c. all-purpose flour
¼ tsp. lemon zest
1 tsp. lemon juice
½ stick unsalted butter
1 c. almond flour
Ganache:
1 c. heavy cream
4 oz. dark couverture chocolate, chopped
For the tuiles:
1. Preheat oven to 350º. Combine and sift all dry ingredients and set aside in bowl.
2. Melt butter with lemon zest in saucepot under low heat.
3. Remove from heat and stir in dry ingredients and lemon juice.
4. Pipe dough onto cookie sheet covered with nonstick paper in half-inch circles, leaving an inch between circles.
5. Bake 5 to 8 minutes or until golden brown.
6. When cool, pipe ganache on half the cookies and sandwich with remaining cookies.
For the ganache:
1. Boil cream and pour over chocolate.
2. Stir until combined.
3. Let cool and pipe onto cookies.
