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White Choc Pepper Mousse Napoleon 1

White Choc Pepper Mousse Napoleon 1 is a desserts recipe made with Water, Granulated Sugar, All Purpose Flour, Unsalted Butter Cut Into, and Honey. Keep it handy for the next time you cook it.

Ingrediënten

• 1 3/4 cup
• 1/2 cup
• 1/2 cup
• 12 tbsp
• 3/4 cup
• 1 cup
• 1 1/4 cup
• 5 tbsp
• 1 1/2 tsp
• 1 tsp
• 1/2 tsp

Bereiding (voorbeeld)

1. 1

   In a medium saucepan, combine the apricots, water, sugar and orange liqueur.

2. 2

   Cook the mixture over medium heat, stirring occasionally, until the sugar dissolves.

3. 3

   Bring the mixture to a boil; reduce the heat to medium-low and simmer the mixture for 5 minutes.

4. 4

   Remove the pan from the heat and allow it to cool for 15 minutes.

5. 5

   Remove 12 whole apricots from the compote and set them aside for garnish.

6. 6

   Pour the remaining compote into the bowl of a food processor fitted with the metal blade.

7. 7

   Process the mixture for 30 to 45 seconds, until smooth.

8. 8

   Transfer the purie to a small bowl, cover and refrigerate until ready to use.

9. 9

   In a small bowl place the flour, sesame seeds and ginger. Using a whisk, gently stir the dry mixture until combined.

10. 10

    In a medium saucepan combine the butter, sugar and honey.

11. 11

    Cook the mixture over medium heat, stirring occasionally, until the butter is melted, about 5 minutes.

12. 12

    Transfer the mixture to a 4 l/2-quart bowl of a heavy-duty electric mixer fitted with the paddle attachment.

13. 13

    At low speed, gradually add the dry flour mixture to the butter-honey mixture.

14. 14

    Scrape down the side of the bowl with a rubber spatula.

15. 15

    Continue to mix the batter at low speed until just warm, about 5 minutes.

16. 16

    Cover the bowl and allow the batter to sit at room temperature for 2 hours.

17. 17

    Position a rack in the center of the oven and preheat to 375 F. Spray a baking sheet with nonstick cooking spray.

18. 18

    Drop two 1 teaspoon-size balls of the batter onto the sheet, 6 inches apart (begin by baking only 2 tuiles at a time, to get an idea of how they will spread in your oven).

19. 19

    Bake the tuiles for 4 to 6 minutes, until golden brown.

20. 20

    Allow the tuiles to cool for 3 to 5 minutes on the baking sheet, then carefully transfer them with a spatula to a wire rackto cool completely.

21. 21

    Continue this baking process, respraying the baking sheet as necessary, until all the batter is used.