Tuiles... All Kinds... Oh Boy!

Today at work... I made Tuiles... they are a very thin cookie, with a light sweet really reminds me of fortune cookies.

I've been experimenting with dessert recipes lately. I will plan to use these to make nice Ice cream Sandwiches.

I made different flavors. To the original batter, I added almond extract. Then I flavored each tuile differently... sesame, coconut flakes, cinnamon and chili and chopped almonds... the possibilities are endless... great for ice cream... or even a piece of raw tuna with some hot wasabi sauce on there...

Here is the recipe that I found from I love that website :)

Tuiles House & Garden December 1998

Preparation time: 10 minutes to make the batter, 1 1/2 hours resting time for the batter, and approximately 10 minutes baking time.
Makes approximately 15 tuiles.

1/3 cup flour

1/2 cup plus 2 Tbsp. granulated sugar

1 pinch salt3 egg whites from large eggs

2 1/2 Tbsp. melted unsalted butter

3 Tbsp. (approximately) melted butter to grease the parchment paper

2 Tbsp. (approximately) milk

Sift the flour, sugar, and salt into a small mixing bowl. Add the egg whites and then the melted unsalted butter, and whisk until just combined. Set the batter aside to rest for 1 1/2 hours before using, or cover and refrigerate for up to 3 days.

Preheat the oven to 350°F. Heavily butter 3 pieces of parchment paper, and place one each on three baking sheets. Using 1 1/2 Tbsps. per tuile, spoon the batter onto the baking sheets, 5 per sheet. The cookies should be at least 2 inches apart, as they spread during baking. Dipping a finger in the milk first, spread each cookie into a 3-inch round. To insure even baking, make the edges no thinner than the centers.

Bake the tuiles 8 to 10 minutes, or until the edges are golden and the centers are just beginning to color. Remove the cookies from the oven. As soon as they are cool enough to handle, remove the tuiles from the baking sheets and drape them around rolling pins or wine bottles. If the cookies become too cool and stiff to bend, return them to the oven for a minute or so and they will soften up

Basically, i cut a round circle from a plastic lid... turned my half baking sheet pan upside down... place my silpat on it... and place the plastic circle on the mat and spread the batter into to the mold and nicely spread it out even and thin with my straight spatula.

Baked them at 350 degrees in the oven for 8 minutes... you really have to keep your eyes on these bad boys... I burnt the first ones real good!... lol
At Atrio they have a nice Ginger Rum Ice cream... so I took that and placed two of my coconut tuile with it.. this makes a delicious light snack... I love how thin and crispy the cookies are :)

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