Bruno Albouze Parmesan Crisps Tuile
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Parmesan Tuile

Yields6 ServingsPrep Time20 minsCook Time10 minsTotal Time30 minsRating

Ingredients

 30 g Parmigiano Reggiano, grated

Directions

1

Makes 6 – using a 3''/7.5cm pastry ring diameter or english muffin rings
5 grams grated parmesan per tuile. Use a baking tray lined with a silicone mat. Place 5g grated parmesan into the ring and pat down to seal the cheese. Carefully, remove the ring; it should remain perfectly round. Repeat this process until done.

Baking
2

1) Position rack in the middle of oven. Preheat oven to 350°F/180ºC. Bake the parmesan tuile for 5 to 10 minutes or until golden and crisp. Let cool to room temperature before removing from the baking tray if you want them flat otherwise grab tuiles using a fish spatula as soon as they get out from the oven and bend them using a bottle or a rolling pan or best; a tuile curving sheet (available online).
2) Tuile can be cooked over a stove on medium hight heat using a nonstick frying pan. A slightly squeezed English muffin ring can be used to imitate the tuile shape if desired. Follow the same procedure to have them bent. Store tuiles in an airtight container in dry storage for up to 6 days. Enjoy!

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