Recipe: Basic tuiles
March 21, 2007
Total time: About 1 hour, plus at least 1 hour chilling time
Servings: Makes 24 (4 1/2-inch) tuiles or 36 (3 1/4-inch) tuiles or 72 (2 3/4-inch) tuiles
Note: From the Times test kitchen. If you are making tuiles with designs, set aside one-half cup of the basic tuile recipe and stir in 4 teaspoons good-quality unsweetened cocoa powder. Use the chocolate batter to decorate the basic tuiles.
1/2 cup (1 stick) butter
1 1/2 cups plus 1 tablespoon powdered sugar
1 cup plus 1 tablespoon flour
4 egg whites
1. In a small saucepan, melt the butter over low heat. Set aside to cool while preparing the remaining ingredients.
2. Sift the powdered sugar and flour into a mixing bowl. In a stand mixer fitted with the paddle attachment, mix the dry ingredients and melted butter until incorporated. Beat in the egg whites, scraping down the sides and bottom of the bowl, just until the ingredients are combined.
3. Strain the batter through a fine-mesh strainer. Cover and chill at least 1 hour or overnight. Remove the chilled dough from the refrigerator; let stand 5 to 10 minutes to temper.
4. Heat the oven to 350 degrees. Use a piece of flexible cutting mat or material of similar thickness such as a plastic coffee can lid to make a template. Draw and cut a circle about 1 inch larger than the desired tuile size. Draw a circle within the template to desired size — 4 1/2 inches, 3 1/4 inches or 2 3/4 inches. Cut out the circle with scissors, starting at the center of the template (you'll have to poke the scissors through the plastic).
5. Place the template on a Silpat-lined baking sheet. For 4 1/2-inch circles, thinly spread 1 tablespoon of batter onto the template with a metal spatula. For 3 1/4-inch circles, spread 2 teaspoons batter. For 2 3/4-inch circles, spread 1 teaspoon batter.
6. If making tuiles with designs (such as stripes or polka dots), fill a pastry bag fitted with a straight round tip (small or medium, depending on how big you want your stripes or dots) with the chocolate batter. Pipe stripes or dots directly onto the tuile (leave the stencil in place and lift it after piping on the designs). To make a web pattern, pipe stripes onto the tuile and then gently drag the tip of a knife or a toothpick across the stripes to create the desired effect.
7. Bake six tuiles at a time if you are making flat tuiles. If you are making shaped tuiles, bake three or four at a time so that you have time to handle them while still warm. Bake 6 to 7 minutes until lightly golden around the edges. Keep an eye on them over the last couple of minutes to make sure they don't get too dark.
8. Remove the tuiles from the oven and, if making flat tuiles, place them on a wire rack to cool. If molding any of the shaped tuiles, do so while they are hot from the oven. They'll cool quickly, so shape them immediately. For classic tuiles, drape them onto a rolling pin until cool. To make cups, drape tuiles over a small inverted ramekin, bowl or glass. For pirouettes, roll them around the handle of a wooden spoon. For cones, shape them by hand. Once the tuiles have been shaped, let them cool on a wire rack. They should be eaten the same day they are baked.
Each 4 1/2-inch tuile: 87 calories; 1 gram protein; 12 grams carbohydrates; 0 fiber; 4 grams fat; 2 grams saturated fat; 10 mg. cholesterol; 10 mg. sodium.
Spoon the batter in a template on a baking sheet lined with a silicone mat such as Silpat.
Spread the batter in a thin layer over the template.
Lift the template and repeat for other cookies.
To make a cup or bowl, carefully drape the baked cookie over an inverted ramekin, small bowl or glass.
After baking, immediately drape the cookies over a rolling pin for a curved "tuile" shape.
Remove the "tuile"- or cup-shaped cookie from the rolling pin or bowl once cool. (They cool very quickly.)
To make a cone, gently fold the cookies, making sure the bottom point is as tight as possible.