Peanut Butter Mousse in Tuile Cookie Spoons PRINT
- YIELD: 32 servings
Rich peanut butter mousse in single serving tuile cookie spoons.
*Special equipment needed for this recipe. Tuile spoon stencils are available at online retailers such as Amazon.com.
Tuile spoon tutorial at sprinklebakes.com
|For the Peanut Butter Mousse:|
|⅔||cup whipping cream|
|1||8-ounce package cream cheese, softened|
|1⅓||cup creamy peanut butter (do not use natural peanut butter)|
|1||cup sifted powdered sugar|
|For the Chocolate Tuile Batter:|
|1||cup confectioners sugar|
|½||plus ⅛ cup all purpose flour|
|⅛||cup dark cocoa powder|
|¼||cup unsalted butter, melted|
In a chilled small mixing bowl beat whipping cream with chilled beaters of an electric mixer on low to medium speed until soft peaks form; set aside.
In a medium mixing bowl beat cream cheese and peanut butter with an electric mixer until combined. Beat in powdered sugar and vanilla until mixture is smooth. Gently fold in beaten whipped cream, half at a time, until mixture is smooth. Cover and chill for 2 hours or up to 24 hours.
Tuile batter directions:
Whisk the egg whites and sugar together until smooth. Stir in the flour and cocoa powder and whisk lightly until just combined. Pour in melted butter, add a few drops of vanilla extract and stir gently until smooth. Cover and let rest in refrigerator for 30 minutes. Preheat oven to 350 degrees. Line a pan with parchment and place the stencil on top of the parchment. With an offset spatula, spread batter over the entire stencil and into spoon crevices. Scrape off excess. Remove stencil. Bake for 5-8 minutes. Working very quickly remove tuiles with a spatula and place handle portion of spoon across the curve of a rolling pin. Allow spoons to harden.
To serve, using a pastry bag fitted with a very large star tip pipe peanut butter mousse into the bowl of 32 teaspoons.