Tulipe Cookies Tuile Batter Recipes

TUILES

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.

WHITE TUILE BATTER

Steps:

• Sift flour into a mixing bowl, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed, until well-combined, about 2 minutes. Beat in egg whites, one at a time, beating for 4 minutes after each addition. Add the reserved flour, and mix until just combined.
• Reserve 1/2 cup batter; place in a pastry bag fitted with a #2 tip, and set aside for piping chocolate tuile cookies.

TUILE BOWLS

Steps:

• Preheat oven to 350 degrees; with rack in middle. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium until fluffy, 2 to 3 minutes. Mix in egg whites, 1 at a time. Mix in flour, salt, and vanilla.
• Line a baking sheet with a Silpat baking mat or parchment paper. Spoon 2 tablespoons batter onto the baking mat. Using an offset spatula, spread batter into a 7-inch circle, with the edges slightly thicker than the center. Repeat, making a second circle on the mat.
• Bake, rotating sheet halfway through, until edges of cookies turn golden, about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep). Gently mold the warm cookie to the shape of the bowl, pressing bottom down to flatten. Let stand in bowl 30 seconds; remove. Repeat with remaining cookie. If cookies become too cool to shape, return them to oven for 20 seconds. Repeat, baking remaining batter and forming into bowls. If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it.

TUILES

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.

PINK TUILE COOKIES

Steps:

• In a small bowl, mix together cream and jam until well combined; set aside.
• In a large bowl, whisk together confectioners' sugar, flour, and salt; make a well in the center. Add butter, egg whites, and reserved cream mixture. Stir until well combined. Add food coloring, one drop at a time, stirring after each addition to combine. Refrigerate, covered, at least 2 hours or up to overnight.
• Preheat oven to 375 degrees. Line two baking sheets with nonstick baking mats (such as Silpats).
• Place template ( flower or circle) on baking sheet. Spoon a heaping tablespoon of batter into center of template. Using an offset spatula, spread batter over template into a very thin layer; remove template. Repeat process three times. Bake just until brown around edges, 4 to 6 minutes.
• When cookies come out of the oven, use a long offset spatula to quickly transfer cookies, one at a time, to a work surface; gently form into desired shapes; transfer to a wire rack, and let cool completely. Repeat process with remaining three cookies. If they harden too quickly, return baking sheet to oven for 30 seconds. Repeat with remaining batter. Cookies can be stored between layers of waxed paper in an airtight container at room temperature up to 3 days.

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.

TULIPE COOKIES (TUILE BATTER)

Steps:

• 1. Melt the butter and place in the bowl of a mixer fitted with a paddle. Add the sugar and blend until almost smooth.
• 2. Add the flour and blend until smooth. With the mixer running, add the egg whites very slowly. Beat until blended, but do not incorporate air into the batter.
• 3. Strain the batter through a china cap or mesh sieve and set aside to cool completely.
• 4. Coat several sheet pans with melted butter or line with silicone mats. Spread the patter to 6 inch circles on the pans. Bake at 400F until the edges are brown and the batter is dry, approximately 12 to 18 minutes.
• 5. To shape into cups, life the hot cookies off the sheet pan one at a time with an offset spatula. Immediately place over an inverted glass and tip with a ramekin or small bowl. The cookies cool very quickly, becoming firm and crisp. The cookie bowls can be used for serving ice cream, crème brulee, fruit or other items.