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To make the pastry, cream the butter and sugar together, add the egg whites, and then the flour. Blend all ingredients until smooth. Place the tuile mixture into a pastry bag with a very small straight tip.
Carve the potato into a cone shape, about 3 inches long and 2 inches in diameter. Place a skewer into the flat side of the potato and cover with aluminum foil. This will be the mold around which you shape your tuiles.
Preheat a baking sheet in the oven for approximately 10 minutes. Remove the sheet pan from the oven, spray it with a non-stick spray, and pipe the pastry mix in a thin line from one corner to the other diagonally. Bake until the edges are lightly brown, about 4 minutes. Remove from oven and very quickly roll around the potato form to form a cone. Repeat with the remaining tuiles.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.