How to make it

  • Bring 2 cups wine to a boil. Add 1/4 cup sugar and simmer on low heat.
  • Mix remaining 1/4 cup wine, 1/4 cup sugar, egg yolk, whole egg and cornstarch until thoroughly blended and cornstarch is dissolved. Add some of the hot wine to mixture, stirring with a whisk (this is called tempering so you don't cook egg), then gradually add egg mixture back into remaining hot wine, mixing until sauce returns to a boil. Continue whisking to prevent eggs from scrambling. When sauce is thick remove from heat and add liqueur.
  • Tuiles
  • * 1/2 cup butter, softened
  • * 1 cup confectioners' sugar
  • * 4 egg whites
  • * 1/2 teaspoon vanilla extract
  • * 1 cup cake flour
  • 1. In a bowl cream the butter and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
  • 2. Lower the speed and add the flour (or flour cocoa mixture) mix until just combined. Do not over mix. Cover and chill for at least 1 hour.
  • 3. Preheat oven to 325 degrees F (165 degrees C).
  • 4. Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
  • 5. Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a rolling pin, over a glass or in the hollows of an empty egg carton. Allow to sit a few minutes to harden and cool. Store in an airtight container.

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