Sugar Tuiles Recipes

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SUGAR TUILES



Sugar Tuiles image

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

4 tablespoons unsalted butter
1/4 cup sugar
2 tablespoons honey
1/4 cup all-purpose flour, sifted

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.

TUILES



Tuiles image

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

7 tablespoons (100 grams) unsalted butter, softened
3/4 cup plus 2 tablespoons (100 grams) confectioners' sugar
2/3 cup (97 grams) all-purpose flour
3 large egg whites

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.

CINNAMON NUTMEG TUILES



Cinnamon Nutmeg Tuiles image

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

1/2 stick (1/4 cup) unsalted butter
1/4 cup packed light brown sugar
3 tablespoons light corn syrup
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon freshly grated nutmeg

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.

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