Tuile Scrolls Recipes

STRIPED TUILE ROLLS

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat. (You can also use parchment paper.) Beat the butter, sugar, vanilla and salt in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg whites and beat until incorporated. Reduce the mixer speed to low; add the flour and beat until just incorporated. Transfer 1 tablespoon of the batter to a small bowl and stir in the red food coloring.
• Spoon 1 tablespoon of the plain batter onto the silcone mat; use an offset spatula to spread the batter into a very thin oval, about 4 by 6 inches. Repeat to make 3 more ovals on the mat. Dip a toothpick into the red batter and drag it diagonally across the ovals to make thin red stripes.
• Bake until the cookies are set and the edges are just golden, about 7 minutes. Let cool 45 seconds, then immediately loosen the cookies from the baking sheet with an offset spatula and roll each one lengthwise around a chopstick or the handle of a thin wooden spoon to make a tube. Pull out the chopstick and transfer to a rack to cool completely. (You'll need to work quickly or the cookies will harden; if they do, return to the oven briefly to soften.)
• Repeat with the remaining batter, letting the baking sheet cool completely between batches.

SCROLLED TUILES

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.

VANILLA OR CHOCOLATE TUILES

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.

TUILE SCROLLS

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.