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Espresso Tuile

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.4534
Energy (kCal)3062.9947
Carbohydrates (g)576.1307
Total fats (g)88.3633
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F. | 2. Combine salt, brown sugar and corn syrup in a standing mixer bowl with paddle attachment. Add flour, butter and vanilla extract and mix well. Add espresso beans and pecans | 3. Place the batter in heaping tablespoons on non-stick baking sheet, 3 cookies at a time. | 4. Bake for 8 to 10 minutes, watching carefully. | 5. Crumble 3 pieces of parchment paper and set on a dry work surface | 6. Remove cookie sheet from the oven. | 7. Peel the cookies off, one at a time, from the sheet. Drape over 3 pieces of crumpled shaped parchment paper. | 8. Timing here is important. If cookies become too hard before draping, place in oven to soften. | 9. Cookies, if too soft, will tear, and if too hard, will crack when removing from the cookie sheet. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt 1/2 teaspoon - - - -
    brown sugar 1 cup 836.0 215.798 0.264 0.0
    corn syrup 1 cup 965.03 261.8539 0.0 0.682
    purpose flour 1 1/4 1/4 - - - -
    butter 6 ounces softened 969.57 44.5492 30.2948 81.648
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    espresso bean 2/3 cup crushed - - - -
    pecan 1 cup chopped 286.3467 53.663999999999994 5.8933 6.032

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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