EASY TUILE LEAVES
Prepare these elegant cookies using a leaf stencil. This recipe was adapted from "Martha Stewart's Cookies."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 6 dozen
Number Of Ingredients 7
Steps:
- Sift together confectioners' sugar, flour, and salt in a large bowl. Make a well in the center. Add butter, egg whites, cream, and vanilla. Stir until well combined; strain through a fine-mesh sieve. Refrigerate, covered, at least 2 hours or up to 2 days.
- Preheat oven to 375 degrees.
- Place a leaf stencil in corner of a nonstick baking mat. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat filling baking mat with leaves. Transfer baking mat to a baking sheet. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies and quickly drape over a rolling pin to cool, if desired.
- Repeat process with remaining batter. Store leaves in an airtight container at room temperature up to 2 days.
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.
BASIC TUILLE MIX
Basic mix for tuille crisps, tarts or what ever you fancy doing with it
Provided by beducated
Time 11m
Yield Makes Approx 16 small tart portions or 24 tuille crisps
Number Of Ingredients 0
Steps:
- Method: Melt butter and sugar whisk egg whites add flour slowly combine until smooth Cook at 120c for 7mins... check half way through once golden its done, if the mix is still white it's still raw
TUILES
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
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.
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- In a small saucepan, melt the butter over low heat. Set aside to cool while preparing the remaining ingredients.
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