French Tuile Cookies Recipes
TUILES
A tuile is a crisp, thin cookie that adds a bit of sweetness and crunch to servings of ice cream, sorbet, mousse and other creamy desserts. These plain tuiles are good, but tuiles are also commonly flavored with cocoa, orange, espresso and other flavors. Tuiles are pliable when just baked and still warm, so you can shape them into the traditional curved shape.
Provided by Food Network
Categories dessert
Yield Makes about 25 tuiles
Number Of Ingredients 4
Steps:
- In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
- Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
- Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
- Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.
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
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