|By The Baker on Saturday, April 21, 2001 - 06:54 am: Edit|
I need a recipe for a fortune cookie dough..
|By W.DeBord on Saturday, April 21, 2001 - 07:00 am: Edit|
Chocolatier pubished a couple (I think it was last year)....I know there's a chocolate one in their book Chocolate Passion. It's a folded tuile. Kind of slow going, you can only bake a couple at a time unless you have many fast folding helpers.
If you can't find the recipe let me know I think I have it.
P.S. Are you doing an Asian buffet?? Sweet wontons are kind of cool too.
|By The Baker on Saturday, April 21, 2001 - 03:08 pm: Edit|
Thanks for the information
I have lots of back issues of Chocolatier I could not find it.
Im not doing a Asian buffet.
its a engagement party and the groom asked his bride to marry him with a fortune cookie so they want
them at each place setting.
we are trying to buy them but the restaurant is very strict kosher and since they havent found any up to the rabbis standards im getting ready in case i have to make them (only 55)
|By Ramodeo (Ramodeo) on Saturday, April 21, 2001 - 07:05 pm: Edit|
I know Martha Stewart had one in one of her magazines a few years back. I think it might have been a Valentines "good thing". Can't vouch for the recipe, I never tried it, but it might be a starting place.
|By momoreg on Saturday, April 21, 2001 - 08:32 pm: Edit|
Just a suggestion; you can use a regular tuile or hippen batter. The taste may be slightly richer than a typical fortune cookie, but that's better!
|By Seawitch (Seawitch) on Saturday, April 21, 2001 - 09:16 pm: Edit|
This is a Nathalie Dupree recipe I used a long
time ago. If I remember, they came out great:
Makes 60 cookies.
Yield: 60 servings
5 egg whites
1 1/2 c sugar
1/4 tsp salt
1 c unsalted butter
= melted and cooled
1 c flour
1/2 ts almond extract
Preheat oven to 375 degrees.
Place the egg whites in a bowl. Add the
sugar and salt and stir until
the sugar has dissolved and the mixture is
thick and shiny. Gradually beat
the butter into the egg white mixture. Stir in
the flour and add almond
extract. Using a measuring spoon, drop by
teaspoonfuls, well apart, onto a
greased or non-stick baking sheet.
Bake 1 sheet at a time for 7 to 8 minutes,
or until the edges are
lightly browned. Working quickly, place a
message in the center of each
cookie, and fold in half while still warm.
Place the still-warm folded
cookies in cool muffin tins to shape. Cool
completely before storing.
|By The Baker on Sunday, April 22, 2001 - 05:44 am: Edit|
Thanks to everyone for your help
Im going try the recipe...