If you can’t go to France, you can now get the country to your doorsteps, well, at least when it comes to their delicacies. For three weeks, Oberoi Hotels and Resorts along with Le Cordon Bleu and French Ministry of Food, Agriculture and Fisheries are out to tempt, tease and satisfy the Indian palate with French pastries.
The French Pastry Festival 2010, kick-starting from 21st November in Mumbai’s Oberoi’s The Gourmet Shoppe to culminating in Delhi’s Oberoi Pâtisserie and Delicatessen on the 11th December. Chef Christian Faure, M.O.F. (Master Craftsmen of France) will conduct master classes on the art of French pastry techniques of the Chefs from the Oberoi hotels; the pastries will then be available at the gourmet shops of the hotel.
Vogue shares with you a recipe from the renowned Chef that will transport your taste buds to France.
Tuiles Chocolat-Noisettes (Chocolate-hazelnut tuile biscuits) :
Makes 30 Ingredients: 50 gsoft unsalted butter 100 g icing sugar 2 egg whites 40 g flour, sifted 10 g unsweetened cocoa powder, sifted 200 g hazelnuts, toasted and chopped
Method : Preheat the oven to 180ºC (355ºF). Line a baking sheet with parchment paper. Lightly brush a rolling pin with unsalted butter or oil.
Beat the unsalted butter and icing sugar until creamy. Add the egg whites little by little, mixing well after each addition. Then, blend in the sifted flour and cocoa powder.
Use a spoon to thinly spread out the mixture on the baking sheet forming discs about 6 cm in diameter. Leave sufficient space between each one to allow for spreading during cooking. Sprinkle with chopped hazelnuts and bake for 6–8 minutes.
Loosen the tuiles from the baking sheet (using a metal scraper) and, working very quickly (the tuiles may shatter if allowed to harden), curl them over the rolling pin while still warm and pliable. When firm, slip off and cool completely on a rack. Repeat until all the tuiles have been formed.