Best Cherry Tuiles Recipes

GREEN TEA PANNA COTTA WITH SWEET ADZUKI SAUCE CHERRY BLOSSOM JAM AND TUILES

Steps:

• For the panna cotta, stir together the green tea and gelatin and set aside briefly. Combine milk and cream in a saucepan over medium heat and whisk in sugar. Heat to boiling and remove from heat. Add vanilla and gelatin/tea mixture and stir until sugar and gelatin are completely dissolved. Pour into the custard cups and refrigerate at least 4 hours until gelatin sets up completely.
• Heat adzuki beans and sugar over medium heat stirring to dissolve sugar. Allow to cool and puree in a blender with canola oil. Strain into a bowl and set aside until needed.
• Preheat oven to 375 degrees F. Line 1 baking sheet with a silicone baking mat and lay rice wrapper squares on mat. Top with another silicone baking mat and a second baking sheet as a weight. Bake for 15 minutes, then remove the baking sheet and top silicone mat and allow to further bake until brown, about 3 more minutes. Remove from mat with a thin spatula and allow to cool completely.
• Sift powdered sugar over the tuiles. Spoon some sauce into the center of a dessert plate. Invert the custard from the mold into the center of the sauce. Slide 2 tuiles horizontally into the custard 1 on each side. Top custard with 1 cherry blossom. Serve with hot cherry blossom tea.

CHERRY TUILES

Steps:

• Place cherries in a small bowl, and add enough warm water to cover. Let stand until softened, about 20 minutes. Drain well, coarsely chop, and set aside.
• In a medium saucepan, combine the sugar, butter, corn syrup, and salt. Place over medium heat, and cook, stirring, until sugar is dissolved and butter is melted, about 5 minutes. Whisk in the flour. Fold in the cherries. Transfer to a small bowl, cover with plastic wrap, and refrigerate until firm, about 1 hour.
• Preheat oven to 375 degrees. Line baking sheets with Silpats (French nonstick baking mats); set aside.
• Remove dough from refrigerator. Roll into 3/4-inch balls, and place on prepared baking sheets about 2 inches apart. Press down lightly with palm of hand to flatten slightly.
• Bake, one baking sheet at a time, until golden brown, 7 to 9 minutes. Remove from oven, and let cool for about 10 seconds. Use a small offset spatula to remove one cookie from baking sheet. Wrap around a cannoli mold or the handle of a wooden spoon, to create a tube. Repeat with remaining cookies. The cookies need to be warm to shape; if they get cold, return them to the oven briefly until they are pliable.

CHERRY TUILES

Steps:

• Put your cherries in a small bowl and add warm water to cover. Let stand until softened, about 20 minutes. Drain and chop coarsely.
• Heat brown sugar, butter, corn syrup, ans salt in a saucepan over medium heat, stirring, until sugar dissolves and butter melts, about 5 minutes. Remove from heat.
• Whisk in flour, then fold in the cherries. Transfer to a small bowl and cover with plastic wrap. Chill 1 hour until firm.
• Preheat oven to 375. Roll dough into 3/4 inch balls and place on baking sheets lined with parchment paper about 2 inches apart. Flatten slightly.
• Bake cookies about 7 minutes until golden brown.
• Let cool on sheets about 10 seconds, then remove cookies with a spatula, then drape over a cannoli mold, narrow rolling pin, or wooden spoon handle to shape. Remove to wire rack to cool completely. If your cookies become too cool before you can shape them you can return them to the oven for about a minute to get them pliable again.

CHERRY TUILES

Steps:

• Put cherries in a small bowl, and add warm water to cover. Let stand until softened, about 20 minutes. Drain and coarsely chop cherries.
• Heat brown sugar, butter, corn syrup, and salt in a saucepan over medium heat, stirring, until sugar dissolves and butter melts, about 5 minutes. Remove from heat. Whisk in flour. Fold in cherries. Transfer to a small bowl and cover with plastic wrap. Chill until firm, about 1 hour.
• Preheat oven to 375°F. Roll dough into 3/4-inch balls; space about 2 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake cookies, one baking sheet at a time, until golden brown, about 7 minutes. Let cool on sheet on a wire rack for about 10 seconds.
• Using a small offset spatula, remove cookies one at a time and wrap around a cannoli mold or a 1 1/2-inch rolling pin until set. Transfer to a wire rack. Tuiles need to be warm to shape; if they get cold, return them to the oven briefly until they are pliable. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.