COCONUT TUILES
An elegant finishing touch for your dinner party dessert, from Gordon Ramsay
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h15m
Yield Makes 24
Number Of Ingredients 5
Steps:
- Melt the butter, then leave until cool, but still runny. Preheat the oven to fan 160C/ conventional 180C/gas 4 and line a baking sheet with non-stick silicone.
- Whizz the coconut in a food processor until finely ground, but not powdery. Whizz in the icing sugar and flour, then the egg whites followed by the cooled butter - you should have a smooth, slightly runny paste. Scoop this out into a bowl.
- Put a teaspoon of the mixture on the silicone and spread with the back of a dessertspoon into a neat thin 7cm round. Alternatively, place a round stencil on the silicone and scrape the mixture flat in the hole with a palette knife. Shape 3-4 at a time, leaving space between.
- Bake in batches for 7 minutes each, until pale golden around the edges. Remove and scrape off on to a wire rack to cool. To shape, press each one over a rolling pin as it cools.
Nutrition Facts : Calories 55 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
COCONUT TUILES
Categories Cookies Dessert Bake Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 14 tuiles
Number Of Ingredients 6
Steps:
- In a bowl cream together the butter and the sugar until the mixture is light and fluffy, add the egg white and the vanilla, and beat the mixture until it is just combined. Sift the flour over the mixture, fold it in, and fold in the coconut. Working in batches drop the batter by rounded teaspoons 4 inches apart into well-buttered baking sheets and pat it into 3-inch rounds with the back of a fork dipped in water. Bake the cookies in batches in the middle of a preheated 425°F. oven for 4 to 5 minutes, or until they are golden around the edges. Working quickly loosen the cookies carefully with a metal spatula, transfer them to a rolling pin, pressing gently to curl them around the pin, and let them cool completely on the pin. (If the cookies become too firm to remove from the baking sheet, return them to the oven for a few seconds to soften.) The tuiles may be made 1 day in advance and kept in an airtight container.
SAVORY COCONUT TUILES
These lightly sweet tuiles are savory enough to stand in for bread or crackers, and their lacy appearance dresses up any plate.
Provided by Gina Marie Miraglia Eriquez
Yield Makes about 30 tuiles
Number Of Ingredients 5
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Spread sweetened flaked coconut evenly in a shallow baking pan and toast in oven, stirring occasionally, until golden, 8 to 10 minutes. Cool in pan on a rack.
- Reduce oven temperature to 250°F. Line a large baking sheet with nonstick liner.
- Stir together toasted coconut, unsweetened coconut, salt, and egg whites in a bowl until combined.
- Drop mounds (about 1 tablespoon per mound) of mixture about 3 inches apart onto baking sheet and pat each mound with moistened fingertips into a 2 1/2-inch round. Bake until golden, about 30 minutes. Cool on sheet on rack until crisp, about 2 minutes.
- Gently loosen tuiles, 1 at a time, with offset spatula and transfer to rack to cool completely, about 10 minutes more.
PISTACHIO TUILES
Make these for our Lemon-Ginger Mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Whisk sugar, egg whites, and salt in a medium bowl until sugar has dissolved. Whisk in butter, then flour. Stir in pistachios.
- Line a baking sheet with a nonstick baking mat. Place a long-handled wooden spoon on a clean work surface; prop up each end on a metal spoon to raise it slightly (you will use handle of wooden spoon to form tuiles).
- Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; flatten into 1 1/2-inch rounds. Bake until pale golden, 8 to 10 minutes. Let cool on baking sheet 30 seconds.
- Working quickly with one cookie at a time, use an offset spatula to lift cookies from sheet and drape them over spoon handle. (If cookies become too crisp to work with, return to oven until pliable, about 1 minute.) Let cookies cool slightly, 20 to 30 seconds, then remove from handle; press sides together to close. Let cool completely. Repeat with remaining batter.
CRISPY SESAME TUILES
Tuiles are a cookie usually served with tea. This recipe is from Kyotofu, a New York dessert bar. From Food and Wine magazine, March 2008. These can be made ahead and kept in an airtight container at room temperature for up to 3 days.
Provided by mary winecoff
Categories Dessert
Time 2h50m
Yield 32 tuiles, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, finely grind the sesame seeds. In a medium bowl, whisk the ground sesame seeds with the sugar and flour. In a small bowl, whisk the butter with the sesame paste until smooth. Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth. Cover and let stand at room temperature for 1 hour.
- Preheat the oven to 350 degrees. Line 2 large cookie sheets with parchment paper. Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Using an offset spatula, lightly spread the batter into 3 inch rounds of even thickness. Sprinkle a pinch of black sesame seeds on each tuile.
- Bake the tuiles for about 10 minutes, until evenly golden. Remove from the oven and let the tuiles stand until firm, about 3 minutes. Using a spatula, transfer the ruiles to a rack to cool completely.
Nutrition Facts : Calories 187.2, Fat 5.5, SaturatedFat 0.8, Sodium 1.4, Carbohydrate 33.7, Fiber 1.5, Sugar 26.1, Protein 2.6
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- Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper and brush with 2 tablespoons of the clarified butter.
- In a medium bowl, thoroughly mix together the coconut, sugar, egg whites, flour and the remaining 1/4 cup clarified butter.
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