Thandai Tuile Cigars

Ingredients list for Thandai Tuile Cigars

• 70 grams Icing sugar
• 30 grams Refined flour (maida)
• 30 grams Butter
• 1/2 teaspoon Fennel seeds (saunf) coarsely ground
• 1/2 teaspoon Crushed black peppercorns
• For Rose mascarpone cream
• 1 cup Mascarpone cheese
• 4 tablespoons Icing sugar
• 2 tablespoons Candied rose petals (gulkand)
• a few drops Rose extract
• 2 teaspoons Dried rose petals
• 1/2 cup Whipped cream
• For Butter roasted almonds
• 1 teaspoon Butter
• 1/4 cup Almonds

Method

1. To make roasted almonds, heat butter in a non-stick pan. Add almonds and roast on low heat for 3-4 minutes. Set aside.
2. To make fennel tuile, Preheat oven at 180°C. Mix together icing sugar, refined flour, butter, fennel seeds and crushed black peppercorns in a bowl. Add 25 ml water and mix well into a smooth batter.
3. Place a silicon mat on a baking tray and pour the batter using a tablespoon so that we get same sized tuiles. Leave sufficient distance between each. Place the tray in the preheated oven and bake for 5-6 minutes or till the edges turn golden.
4. Remove the tray from the oven and let it cool for 1 minute. Carefully lift the biscuits and roll them on the handle of a wooden spoon, one at a time, to get a cylindrical shape. Remove them gently after they are cooled. Repeat the same process with rest of the batter.
5. To make rose mascarpone cream, mix mascarpone cheese, icing sugar, whipped cream, candied rose petals, rose extract, dried rose petals and mix well. Fill the mixture into a piping bag.
6. Crush roasted almonds in a garlic chopper and put in a bowl.
7. Pipe the filling into the tuile biscuits from both sides and coat the edges with crushed roasted almonds.
8. Arrange them on a serving plate and serve immediately.