Monpetitchoux you are quite wright all you have to do is use a template ,using a palate knife you
distribute a thin film, take template off, bake...
diLangues de Chat-Cat Tongues
A crunchy, buttery cookie with an unusual name is quite popular, especially with ice cream or sorbets.
3 1/2 T./60g butter, softened
1/3 cup/75ml confectioner's sugar
1 large egg
1 egg yolk
1/4 t./1ml vanilla
2/3/ cup/150ml flour
Preheat your oven to 375*F/190*C and place baking racks towards the top third of the oven. Lightly spread softened butter on baking sheets. Using the rest of the butter, place in a bowl and add the sugar and beat until well incorporated. Add the egg, egg yolk and vanilla and beat well. Stir well while adding the flour until smooth. Do not beat once it's smooth and well incorporated. Place the batter into a pastry bag that has a 1/4 inch plain tip. Squeeze out strips of cookie batter in 2 1/2 inch long strips. Keep them seperated slightly so they don't stick to each other while baking. Bake for 5-8 minutes, until golden brown on edges and lightly browned on top. cool on pans, remove with a spatula when cooled. You can also use buttered parchment paper and just peel the paper off when cooled if you like. Dust with confectioner's sugar or dip halfway in chocolate if desired.
3.French Cookie Recipes-Langues de Chat-Cat Tongues Cookies
... Langues de Chat-Cat Tongues. Print Version A crunchy, buttery cookie with an unusual
name is quite popular, especially with ice cream or sorbets. ... http://frenchfood.about.com/library/...nguedechat.htm
More Results From: frenchfood.about.com
CHARLIE TROTTERS WHOLE ROASTED FIGS WITH GOAT'S CHEESE ICE CREAM,
SPICY FIG SAUCE AND OATMEAL TUILES
2 tablespoons unsalted butter ·
1/4 cup confectioners’ sugar ·
1 1/2 teaspoons finely chopped lemon zest ·
3 tablespoons honey ·
1/3 cup flour ·
3 tablespoons rolled oats, lightly toasted ·
12 fresh figs ·
1/2 cup simple syrup, (equal amounts water and sugar heated until sugar dissolves), cooled
2 tablespoons port ·
6 tablespoons heavy cream
2 ounces goat’s cheese
2 tablespoons granulated sugar ·
Goat’s Cheese Ice Cream ·
Spicy Fig Sauce ·
1 tablespoon baby thyme sprigs
preparation instructions Preheat the oven to 350 degrees F.
To make the tuiles:
In a mixer fitted with a paddle, cream the butter, sugar, and lemon zest. Add the honey and Flour and mix well. Spread about 1/2 teaspoon of the batter onto a Silpat lined or nonstick sheet pan. Use a small offset spatula to spread the tuile into a 1 3/4-inch circle. Repeat the process, making at least 18 tuiles (the extra will allow for breakage). Sprinkle the top of each tuile with a pinch of rolled oats, reserving 1/2 tablespoon for garnish. Bake for 5 minutes, or until golden brown. (The tuiles may be cut with a ring cutter after cooking for a more precise shape.) Immediately transfer the tuile to a countertop or other flat surface to cool.
To prepare the figs:
Cut the tops off 6 of the figs. Use a small spoon to press a cavity into each fig and dip the whole fig in the simple syrup. Fill the figs with the port. (If the figs have any holes in the bottoms, cut small pieces off the tops to fill the holes.) Place the filled figs on a sheetpan and bake at 350 degrees for 25 minutes,or until they have softened. Slice the remaining 6 figs in half Lengthwise and then cut them crosswise into 1/4-inch thick slices. Warm the slices in the remaining simple syrup.
To make the goat cheese cream:
Thoroughly combine 2 tablespoons of the heavy cream with the goat cheese and granulated sugar. Whisk the remaining 1/4 cup cream until it reaches soft peaks and fold into the goat cheese mixture.
To assemble, place 3 to 4 fig slices on one half of each plate. Place a small spoonful of the goat cheese cream on the figs and top with a tuile. Spoon another small spoonful of the cream, 3 to 4 fig slices, another tablespoon of the cream, and a tuile on top of the first stack. Build another layer with a spoon of cream, figs, another spoonful of cream, and a tuile. Place a roasted fig alongside the stacked figs and top with a quenelle of Goat Cheese Ice Cream. Spoon the Spicy Fig Sauce around the plates and sprinkle with the thyme sprigs and the remaining 1/2 tablespoon oatmeal.
Also known as langues-de-chat (French for "cats' tongues"), these long, thin cookies resemble heir
namesakes in shape. They are light, dry and slightly sweet. Cats' tongues may be flavored with
citrus ZEST, chocolate or flavoring EXTRACTS.Two are sometimes sandwiched together with jam
or another sweet filling; they may also be frosted. Cats' tongues are commonly made by pressing a
thick batter through a pastry bag. A special langues-de-chat pan is also available in cookware
©Copyright Barron's Educational Services, Inc. 1995 based
on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon
Hope some of you will try these
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