Belgian Tuile Cookies Recipes

ROLLED TUILLE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a heavy skillet, melt the butter over medium heat. After it melts, continue to cook the butter, watching carefully. It will foam and subside, and then separate into golden butterfat and cloudy white milk solids. The milk solids will begin to brown. When they are lightly browned and the butter smells nutty and toasted, remove from the heat and set aside to cool.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites and sugar until stiff and glossy. Add the flour, vanilla, and brown butter and mix at low speed until blended. The batter will become thicker as the egg whites lose volume.
• Using an offset spatula, an icing spatula, or the back of a spoon, spread the batter in circles to form thin disks on silicone baking mat-lined baking sheets. (You may only fit 6 or 8 per pan.) The batter should be so thin that you can see the pan through it.
• Bake until light golden brown, 8 to 10 minutes. When the cookies come out of the oven, immediately lift them off the sheet pan with your fingers or a spatula and roll them up on a wooden spoon handle; then slide them off.
• Repeat with the remaining batter. The batter will probably start to stiffen up as the butter cools; you can reheat it in the microwave, or set the bowl over hot water to keep the batter warm.

GRAHAM CRACKER TUILES

Steps:

• Preheat oven to 350 f. Spray baking sheets with nonstick spray.
• Whisk egg whites, sugar, vanilla, and salt together in a bowl until blended, about 30 seconds. Stir in crumbs and flour. Add butter and stir until combined.
• To form, drop 1 tablespoon batter on a baking sheet and spread into a 3-4 inch circle, spacing about 3 inches apart (they will spread). Bake 7-9 minutes, then remove pan from oven and cool 30 seconds to 1 minute. Lift tuille off the pan a drape over a spice jar until cool. Repeat with remaining batter, washing, drying, and greasing pans after each use. Fill with mousse or pudding.

VANILLA OR CHOCOLATE TUILES

Steps:

• Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
• Lower the speed and add the flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a small off-set spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
• Bake in preheated oven until lightly brown around the edges, 8 to 10 minutes. Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.

LACY LEMON TUILES

Steps:

• Combine the sugar and flour, then stir in the lemon juice and melted butter until smooth.
• Refrigerate the batter for a few hours.
• When you are ready to bake the tuiles-.
• Preheat oven to 400*F.
• Place 1 teaspoon of batter on a parchment lined cookie sheet and spread it out as thinly as you can with the back of a spoon (or your finger).
• Repeat until sheet has 6 cookies on it.
• Bake for about 7 minutes, or until cookies are lacy and browning at the edges.
• Remove from oven and let rest for just 1 minute.
• Remove the tuiles with a thin spatula and drape over a rolling pin or wine bottle until cool.
• Repeat with second tray.
• Best to serve that day.

BELGIAN TUILE COOKIES

Steps:

• Preheat oven to 375°F Grease cookie sheets; set aside.
• Beat butter and sugar in large bowl until light and fluffy. Beat in egg white, vanilla and salt. Gradually add flour. Beat until well blended. Drop rounded teaspoonfuls of batter 4 inches apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula.
• Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute. Working quickly, while cookies are still hot, drape cookies over rolling pin or bottle so both sides hang down and form saddle shape; cool completely.
• Melt chocolate in small heavy saucepan over low heat, stirring constantly.
• Tilt saucepan to pool chocolate at one end; dip edge of each cookie, turning slowly so entire edge is tinged with chocolate.
• Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set. Store tightly covered at room temperature. Do not freeze.