Graham Cracker Tuiles
I love the flavor of graham crackers, but I have always thought the crackers are too thick. So I grind them, rebind them, and make them thin and very crisp.
Recipe information
Yield
makes about 30 pieces
Ingredients
1 1/4 cups (125g) graham cracker crumbs
1/4 teaspoon (1g) coarse salt
1/3 cup (80g) Simple Syrup (page 184)
Preparation
Step 1
Heat the oven to 375°F or 350°F on convection. Line a baking sheet with a Silpat or parchment.
Step 2
Stir the graham cracker crumbs, salt, and simple syrup together until well combined. Dump the mixture onto the Silpat and pat it out. Cover with a piece of parchment and roll to a little less than 1/8 inch thick. Carefully peel off the parchment and clean up the edges to prevent burning.
Step 3
Bake until golden brown, 13 to 15 minutes. Let cool on a rack.
Step 4
Break into small shards and store in an airtight container.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
