Tuiles

Tuiles

By
From
How to Cook Desserts
Makes
20
Photographer
Peter Cassidy

The tuile mixture can be stored in the fridge if you don’t want to use it right away. We find the best way to make a stencil is to cut a shape in the lid of an empty ice-cream container, as the plastic is just the right thickness for the raw tuile mixture.

Ingredients

Quantity Ingredient
oil, to grease
60g butter
2 large egg whites
125g caster sugar
60g plain flour
1/2 teaspoon vanilla extract

Method

  1. Heat the oven to 190°C. Line 2 large baking sheets with pieces of baking parchment (use one for each tuile) and lightly oil a rolling pin. Put the butter into a small saucepan and melt over a low heat, then set aside to cool.
  2. Put the egg whites into a bowl and, using a fork, beat in the sugar until just frothy. Sift in the flour, add the vanilla and combine well with a fork. Add the cooled, melted butter to the mixture and stir well. Chill for 10–15 minutes to firm the mixture a little, to make it easier to work with.
  3. Using a round or triangular stencil, spread a spoonful of the mixture thinly into the desired shape on the prepared baking sheet, using a palette knife or the back of a spoon. You need to bake the tuiles in batches of 4 at a time, to give you enough time to shape them before they cool down.
  4. Bake in the oven for about 6 minutes until pale biscuit in colour in the middle and golden brown at the edges. Remove from the oven and leave to cool for a few seconds, to become pliable. Meanwhile, put a second batch in the oven on the second baking sheet.
  5. Lift the cooked biscuits carefully off the baking sheet with a palette knife. Lay them, while still warm and pliable, over the rolling pin, to form them into a slightly curved shape. Once the shape has set, remove them carefully to a wire rack to cool.
  6. Repeat with the remaining batches until the mixture is used up. The tuiles will keep for a few days, stored in an airtight container. Serve them as a contrasting accompaniment to ice creams or soft-textured dessert, such as mousses, soufflés and fruit fools, as a petit four.

A note on shaping the tuiles...

  • If the tuiles cool too much before shaping, return them to the oven for a few minutes to soften and make them pliable, but be aware that you cannot do this many times or they will eventually become very brittle and break very easily.

Variations

  • To make almond tuiles, scatter 30–40g flaked almonds over the tuiles before baking.

    To make orange tuiles, stir the finely grated zest of ½ orange into the mixture with the flour and vanilla.

    To make sesame tuiles, put 75g (about 3) egg whites into a medium bowl, crumble in 100g natural-coloured marzipan, sift in 55g plain flour and add 85g caster sugar. Beat the mixture using a hand-held electric whisk until smooth. Juice 1 lemon and add enough of the juice to the tuile mixture to form a smooth paste that is not too dry and not too runny; it should spread and hold. Stir in 2 tsp sesame seeds. Shape the mixture as for the main recipe and bake at 180°C for about 10 minutes, until pale golden brown. Shape the tuiles as for the main recipe.
Tags:
leiths
desserts
baking
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