To taste, the chopped and powdered walnuts may be replaced in equal quantities by other nuts—hazelnuts, pistachios, almonds, and so on.
Mix all of the ingredients, adding the chopped walnuts last. Spread this batter on a Silpat mat, shaping disks 2 1/2 inches (6 cm) in diameter approximately. Bake for 5-6 minutes in a 338°F (170°C) convection oven.
When cooked and while still hot, remove the tuiles from the Silpat mat, give them a rounded gutter-like shape, and let cool completely. Set aside in a dry place.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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