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
This sounds like a great recipe. Want to try soon. These are little graham cracker bowls for a desert. From Cuisine at Home, June 2004.
Provided by Borealis Beegirl
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 94.8, Fat 5.1, SaturatedFat 3.1, Cholesterol 12.7, Sodium 72.5, Carbohydrate 11.3, Fiber 0.1, Sugar 8.2, Protein 1.1
VANILLA OR CHOCOLATE TUILES
'Tuile' is the French term for 'tile'. These cookies are very pliable when still hot and are traditionally draped over a rolling pin. When cool, they would resemble the tiles on old French villas.
Provided by Kevin Ryan
Categories World Cuisine Recipes European French
Time 2h
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 19.4 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 19.9 mg, Sugar 9.9 g
LACY LEMON TUILES
These are small, delicate little cookies which look like tiles, hence the name "tuiles". They take a little practice to get just right, but are really worth the effort. They are great with sorbets, glacees, fruit salads, or just on their own with tea. Prep time does NOT includes cool down time in fridge. I leave the cookie dough chilling overnight . I've described how to get the shape for the curly tile, but you can leave them flat, or drape over a glass for additional shapes. This is not a large amount of batter - you can always double or triple the amount.
Provided by Jangomango
Categories Dessert
Time 24m
Yield 12 cookies
Number Of Ingredients 4
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.
Nutrition Facts : Calories 38, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 6.9, Carbohydrate 7.2, Fiber 0.1, Sugar 5, Protein 0.3
BELGIAN TUILE COOKIES
Make and share this Belgian Tuile Cookies recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 28m
Yield 2 1/2 dozen
Number Of Ingredients 7
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.
Nutrition Facts : Calories 583, Fat 37.1, SaturatedFat 23.4, Cholesterol 97.6, Sodium 516.6, Carbohydrate 59.4, Fiber 0.7, Sugar 40.4, Protein 4.4
More about "belgian tuile cookies recipes"
TUILES RECIPE - KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (6)
Total Time 1 hr 35 mins
Servings 20
Calories 80 per serving
TUILE COOKIE RECIPE - ERIN BAKES
From erinbakes.com
Estimated Reading Time 3 mins
BELGIAN TUILE COOKIES - TURNIPS 2 TANGERINES
From turnips2tangerines.com
Category Christmas, Cookies
Total Time 16 mins
HOW TO MAKE PERFECT TUILES (FRENCH TUILE COOKIES) - PASTRY LIVING
From pastryliving.com
TUILE COOKIES - KITCHEN FOLIAGE
From kitchenfoliage.com
HOW TO MAKE CLASSIC TUILES: FRENCH TUILES RECIPE
From masterclass.com
CINNAMON HONEY TUILE COOKIES - THE SUM OF ALL SWEETS
From thesumofallsweets.com
TUILES COOKIES (TUILES AUX SESAME ET AMANDES) - MAD ABOUT …
From madaboutmacarons.com
CHESTNUT MASCARPONE MOUSSE AND TUILE COOKIES
From bakingobsession.com
BELGIAN TUILE COOKIES – RECIPE WISE
From recipewise.net
TUILE COOKIES - CHEF BILL
From chefbill.com
CHOCOLATE-FILLED TUILE COOKIES - HUNGRY HAPPENINGS
From hungryhappenings.com
TUILE RECIPE (TUILE COOKIES, ICE CREAM BOWL/BASKETS
From pastryandbeyond.com
SIMPLE FRENCH TUILES - HALF THE SUGAR
From halfthesugarbaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love