Brown Butter Sugar Tuile Recipes
SUGAR TUILES
These delicate caramelized cookies are just substantial enough to sandwich cold, custardy creme brulee. Unlike classic tuiles, which are curved, these are flat and lacy, making them perfect for our Chocolate-Creme Brulee Ice Cream Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 25m
Yield Makes about 30 cookies (enough for 15 sandwiches)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Meltbutter, sugar, and honey in asmall saucepan over mediumheat until bubbling. Removefrom heat, and whisk in flour.
- Spread half the batter on anonstick-baking-mat-lined bakingsheet to create a thin layer(but not so thin that you can seethe baking mat). Bake untildark amber, about 9 1/2 minutes.
- Remove from oven; carefullyremove baking mat from sheet,and transfer tuile to a coolsurface to harden. Let cool for1 minute. Cut out tuiles usinga 2-inch round cookie cutter,and transfer to a cool surface toharden. If tuile gets too hardbefore cutting, return to ovenfor about 30 seconds to soften,then continue cutting.
- Repeat with remaining batter.
TUILE RECIPE
You can easily make different shapes from curved cookies to ice cream bowls with this classic tuile recipe.
Provided by Meymi
Categories Dessert
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
Nutrition Facts : Calories 43 kcal, ServingSize 1 serving
CINNAMON NUTMEG TUILES
Categories Cookies Dessert Bake Vegetarian Fall Cinnamon Nutmeg Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 20 tuiles
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. and have ready a rolling pin.
- In a saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring occasionally until sugar is dissolved. Remove pan from heat and stir in flour, cinnamon, nutmeg, and a pinch salt until smooth.
- Drop 6 rounded 1/2-teaspoons batter about 3 inches apart onto an ungreased baking sheet. Bake cookies in middle of oven 6 minutes, or until golden.
- Remove 1 cookie from baking sheet with a thin metal spatula and immediately drape over a rolling pin to create a curved shape. Cool cookie completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter and form into tuiles in same manner. (If cookies become too brittle to drape over rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Tuiles keep 5 days in an airtight container at cool room temperature.
BROWN BUTTER SUGAR TUILE
Number Of Ingredients 6
Steps:
- -Place butter in a small saucepan over med low heat and stir until completely melted. Allow to come to a boil, stirring constantly. -Cook until brown in colour, has a nutty aroma and you start to see little brown bits. -Remove pan fro heat, pour into a bowl and allow to cool to room temperature. -Whisk together whites, brown sugar, vanilla and salt until well blended. Whisk in cooled brown butter. Add flour and stir in. -Bake 7-8 minutes until edges are brown and centers are golden.
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- The butter will melt initiall. You can swirl the pan or use a spatula to move the butter around to speed up the melting. After this is it easiest not to touch the pan at all, there is no need really to stir. If the butter start sputtering, turn down the heat.
- Once the butter is melted you will want it to boil gently. During this process the remaining moisture in the butter evaporates. Once the moisture has evaporated the butter might not look as warm anymore, but actually this is the point things start moving quickly! You will notice that on the bottum of the pan particles start to form which will turn brown (and if heated too quickly black!). Continue to heat until they are a dark brown. The butter will smell very nutty and be full of flavour! Turn off the heat once the butter has browned. If you accidentally burn it just slightly, don't worry, it adds a bit of extra flavour!
- Pour the butter through a fine mesh (or cheese cloth) to sieve out the dark particles and leave the butter to cool down to the touch so it doesn't cook your eggs in the next step.
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- In a frying pan, toast the sesame seeds over medium heat until the seeds are fragrant and the white sesame seeds are golden brown.
- In a medium bowl, combine the eggs, sugar, melted butter and sesame seeds and mix by hand until combined. Wrap and refrigerate the dough for an hour.
- Heat the oven to 350 degrees. Take the dough out of the refrigerator and let stand 5 to 10 minutes. Lightly stir to re-incorporate all the ingredients. Use a piece of flexible cutting mat or material of similar thickness such as a plastic coffee can lid to make a template; cut out a roughly 1-by-3-inch oval design. Place the template on a Silpat-lined baking sheet and spread the dough evenly into the cutout with a small offset spatula or a spoon. Leaving 1 to 2 inches between cookies, repeat with the remaining batter.
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- First brown the butter by melting it in a small saucepan on low heat until it begins to foam and then you start to see dark brown bits at the bottom. The butter will have darkened to golden brown and have a nutty, caramel-y, amazing aroma. Turn off the heat and let the butter cool so that the darkened bits settle.
- Preheat the oven to 180 C and line a baking tray with a silicone mat. You can also use greased baking paper but I find the mat easiest to ensure the tuiles don't stick.
- In a mixing bowl, combine the flour, almond flour, salt and sugar. Now strain the cooled browned butter directly over this mixture. Stir to combine. It might look a little gritty but that's ok.
- Add the egg whites and vanilla. Stir again till a smooth batter forms. It will be a little thin but spreadable.
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- Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper or nonstick silicone baking mats. Arrange four 3/4-cup custard cups upside down on work surface.
- Stir butter in heavy small saucepan over medium heat until nutty brown and milk solids are dark brown, 6 to 7 minutes. Carefully pour browned butter into small bowl and cool slightly.
- Combine egg whites, sugar, five-spice powder, and salt in medium bowl; whisk until mixture is foamy, about 1 minute. Add warm browned butter, leaving dark brown milk solids behind in bowl; whisk until blended. Whisk in vanilla. Add flour and whisk until blended and smooth.
- Drop batter by scant tablespoonfuls onto prepared baking sheets, spacing 4 inches apart (about 4 per sheet). Using small offset spatula, spread each to 5-inch round (batter will be spread very thin). Sprinkle generous 1/4 teaspoon finely chopped walnuts over each.
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