Tuile Scrolls Recipes

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SCROLLED TUILES



Scrolled Tuiles image

Make this for our Cocoa Buttermilk Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 15

Number Of Ingredients 8

4 large egg whites, room temperature
1 cup sugar
1 cup all-purpose flour
Pinch of salt
5 tablespoons unsalted butter, melted
3 tablespoons heavy cream
3/4 teaspoon pure vanilla extract
8 sour candy belts

Steps:

  • Preheat oven to 375 degrees. Put egg whites and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Mix in flour and salt. Add butter, cream, and vanilla; mix until just combined.
  • Spoon 4 teaspoons batter onto a baking sheet lined with a nonstick baking mat. Thinly spread into a 5-by-5 1/2-inch rectangle. Repeat. Bake until pale golden around edges, about 6 minutes.
  • Transfer sheet to a wire rack. Immediately loosen cookies with a spatula; flip. Starting at 1 short side, quickly roll cookie to the halfway point using the handle of a small wooden spoon. Repeat on opposite side. Repeat with remaining batter. Transfer to a wire rack; let cool.
  • Cut candy belts in half lengthwise, about 3/8 inch wide. Wrap 1 candy strip around each scroll, and knot.

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.

TUILES



Tuiles image

Categories     Cookies     Egg     Dessert     Bake     Vegetarian     House & Garden     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes approximately 15 tuiles

Number Of Ingredients 7

1/3 cup flour
1/2 cup plus 2 Tbsp. granulated sugar
1 pinch salt
3 egg whites from large eggs
2 1/2 Tbsp. melted unsalted butter
3 Tbsp. (approximately) melted butter to grease the parchment paper
2 Tbsp. (approximately) milk

Steps:

  • Sift the flour, sugar, and salt into a small mixing bowl. Add the egg whites and then the melted unsalted butter, and whisk until just combined. Set the batter aside to rest for 1 1/2 hours before using, or cover and refrigerate for up to 3 days.
  • Preheat the oven to 350°F. Heavily butter 3 pieces of parchment paper, and place one each on three baking sheets. Using 1 1/2 Tbsps. per tuile, spoon the batter onto the baking sheets, 5 per sheet. The cookies should be at least 2 inches apart, as they spread during baking. Dipping a finger in the milk first, spread each cookie into a 3-inch round. To insure even baking, make the edges no thinner than the centers.
  • Bake the tuiles 8 to 10 minutes, or until the edges are golden and the centers are just beginning to color. Remove the cookies from the oven. As soon as they are cool enough to handle, remove the tuiles from the baking sheets and drape them around rolling pins or wine bottles. If the cookies become too cool and stiff to bend, return them to the oven for a minute or so and they will soften up.

TUILE SCROLLS



Tuile Scrolls image

Yield makes 24

Number Of Ingredients 8

1 large egg white, room temperature
1/4 cup sugar
1/4 cup all-purpose flour
Pinch of salt
1 tablespoon unsalted butter, melted
1 tablespoon heavy cream
1/4 teaspoon pure vanilla extract
2 blue candy sour belts (see Sources, page 342)

Steps:

  • Preheat oven to 375°F. Prepare template: Cut a 2-by-3-inch rectangle from the center of a piece of flexible plastic (discard cutout center). With electric mixer on medium speed, beat egg white and sugar until combined. Beat in flour and salt. Add butter, cream, and vanilla; beat until just combined.
  • Place template on a Silpat-lined rimmed baking sheet. Spoon 1 teaspoon batter onto center; spread thinly with an offset spatula. Repeat to fit six on a sheet. Bake, rotating sheet halfway through, until pale golden around edges, about 6 minutes. Immediately loosen cookies with offset spatula; turn over, bottom side up. Starting at a short side, quickly roll one cookie halfway around a skewer, then roll up other side around another skewer until two sides meet. Transfer to a wire rack; let cool. Repeat with remaining tuiles. (If cookies become too cool to shape, briefly return to oven.) Repeat with remaining batter to make 24 tuiles.
  • Cut candy belts into quarters lengthwise, then cut crosswise into 4-inch-long strips. Wrap a candy strip around each scroll, and tie to secure. Scrolls can be stored up to 1 week at room temperature in airtight containers.

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