The Tuiles Recipe Basic tuile batter is very simple to master. Shaping the tuiles is where the skill comes in, and here are several ideas.

4 tbsp unsalted butter, softened
1⁄3 cup confectioner’s sugar, sifted
1 large egg, at room temperature, beaten
1⁄3 cup all-purpose flour
vegetable oil, for greasing

1 Preheat the oven to 400°F (200°C). Cream the butter and sugar with an electric hand mixer.

2 Add the egg and whisk to combine. Sift in the flour and fold in with a large metal spoon.

3 Baking up to 4 at a time, place tablespoons of batter well apart on non-stick baking sheets.

4 Using the back of a wet spoon, smooth them out to a thickness of 31⁄4in (8cm) in diameter. For alternative shapes, cut stencils out of silicone paper. Try stars or scalloped circles.

5 Place the stencils on a baking sheet and smooth a spoonful of batter evenly over each.

6 Bake at the top of the oven for 5–7 minutes until the edges start to color to a pale gold.

7 Drape over a greased rolling pin for a classic shape. If needed, re-bake for 1 minute to soften. For a basket, press a tuile over the base of a small, greased, upturned circular bowl.

8 Use your hands, or another bowl, to hold it in place for a minute until it starts to harden.

9 For a spiral, twist an oblong tuile around the lightly greased handle of a wooden spoon.

10 Leave the tuiles to cool for 2–3 minutes before gently sliding them off the rolling pin. Place on a wire rack to cool and dry completely. Tuiles are best eaten the day they are made.

Tuiles Recipe
Tuiles Recipe
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