Tuile Biscuit Recipes

TUILE BOWLS

Tuile Bowls image

Make these crispy bowl-shaped cookies to serve our Cherry Sherbet. The tuile batter can be made a day in advance. Refrigerate it in an airtight container until you're ready to bake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 6

Number Of Ingredients 6

Ingredients

1 stick (8 tablespoons) unsalted butter, softened
2/3 cup packed light-brown sugar
4 large egg whites, room temperature
1 cup all-purpose flour
Pinch of salt
1 teaspoon pure vanilla extract

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.

BASIC TUILLE MIX

Basic tuille mix image

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

Ingredients

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

VANILLA OR CHOCOLATE TUILES

Vanilla or Chocolate Tuiles image

'Tuile' is the French term for 'tile'. These cookies are very pliable when still hot and are traditionally draped over a rolling pin. When cool, they would resemble the tiles on old French villas.

Provided by Kevin Ryan

Categories World Cuisine Recipes European French

Time 2h

Yield 12

Number Of Ingredients 5

Ingredients

½ cup unsalted butter, room temperature
1 cup confectioners' sugar, sifted
4 egg whites
½ teaspoon vanilla extract
1 cup cake flour

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.

Nutrition Facts : Calories 155.8 calories, Carbohydrate 19.4 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 19.9 mg, Sugar 9.9 g

TUILE CUPS

Tuile Cups image

These cups are perfect for serving Ricotta Ice Cream, Buttermilk Ice Cream, and Creme Fraiche Ice Cream.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 5

Number Of Ingredients 4

Ingredients

4 tablespoons unsalted butter, room temperature
1/3 cup confectioners' sugar, sifted
2 large egg whites, room temperature
1/2 cup all-purpose flour

Steps:

Trace a 6 1/2-inch circle onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With utility knife, cut out circle shape to make stencil.
Preheat oven to 400 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy, about 5 minutes. Beat in egg whites, one at a time. Add flour, and beat to combine.
Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper. Place stencil on mat. Using an offset spatula, spread a thin layer of batter over stencil. Gently remove stencil. Repeat, making one more circle. Bake until golden around edges, about 4 minutes. Working quickly while tuiles are still warm, use a spatula to remove from baking sheet, and drape each cookie over a coffee cup. Cover with a clean kitchen towel, and gently press to help form cup shape. If cookies cool before shaping, return pan to oven for about 20 seconds. Spread and bake remaining batter.

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