(*) should offer for 6 people (about 40 tuiles) Pre and
about 10 minutes
Tuiles: Mix all ingredients up to and including hazelnuts in a baking bowl. Add juice of one lemon and butter, stir well, refrigerate with lid closed for at least an hour.
Shape: Cover the baking tray with parchment paper, draw circles on it using a cookie cutter (about 5 cm ø), turn the parchment paper to the other side. Form 1 tsp of dough in each circle, spread evenly with the back of a spoon.
Bake: about five minutes in the middle of the oven heated to 170 °C. Keep a close eye on the pastry. As soon as the edges of the pastry are brown, remove one tuile at a time from the baking sheet, place on the spot over a rolling pin, cool briefly and place on a rack to cool.
Proceed with the remaining dough on the spot.
Lemon cream: beat the egg whites with the salt until stiff. Add sugar, continue beating until glossy. Beat yolks and sugar with a whisk or the whisks of a hand mixer until the mixture is pale. Add lemon zest and juice, continue mixing briefly. Stir one-third of the cream into the mixture with the whisk, fold in remaining cream and egg white mixture with rubber scraper until just combined, chill for about one hour. Stir the mixture repeatedly, divide evenly into serving dishes, serve on the spot. Bring tuiles to table with it.
Note: Keep dishes with raw eggs in the refrigerator u
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