Best Tuiles Recipes

TUILES

Steps:

• In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
• Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
• Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
• Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.

VANILLA OR CHOCOLATE TUILES

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.

ALMOND TUILES

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat (a French baking mat).
• In a small saucepan over medium heat, combine butter, sugar, and orange juice, stirring until the butter has completely melted. Remove from heat, and add the flour, almonds, and orange zest, whisking to combine.
• Place a heaping teaspoon of batter on prepared baking sheet, and flatten with the back of a spoon. Repeat to make about 6 cookies on each sheet, placing them about 4 inches apart.
• Bake one sheet at a time, rotating sheet once cookies have fully flattened, until cookies are golden, 8 to 10 minutes.
• Transfer baking sheet to a wire rack; let cool 20 seconds. Using a thin spatula, carefully lift tuiles; quickly drape over a rolling pin. Let stand until completely cooled and hardened.

MEYER LEMON LACE TUILES

Steps:

• Mix sugar, flour, and salt with a mixer on low speed. Add lemon and orange juices, and beat until just combined. Slowly pour in butter, then increase speed to medium. Add lemon and orange zests, and continue to beat until combined. Cover, and refrigerate overnight (or up to 1 week).
• Preheat oven to 350 degrees. Spoon batter, 1 teaspoon for each cookie, onto a baking sheet lined with a nonstick baking mat, spacing mounds at least 2 inches apart. (Refrigerate remaining batter between batches.) Using a small offset spatula, spread mounds into 3-inch circles. Bake cookies until uniformly light gold, 10 to 12 minutes. Let cool on baking sheet for 1 minute. Working quickly, flip cookies over, smooth side up, and roll each around the handle of a wooden spoon. Let stand until hardened. (If cookies become too difficult to roll, return to oven until warm and flexible.) Repeat with remaining batter. Rolled cookies will keep, layered between parchment and covered, for up to 3 days.

TUILES

Steps:

• Sift the flour, sugar, and salt into a small mixing bowl. Add the egg whites and then the melted unsalted butter, and whisk until just combined. Set the batter aside to rest for 1 1/2 hours before using, or cover and refrigerate for up to 3 days.
• Preheat the oven to 350°F. Heavily butter 3 pieces of parchment paper, and place one each on three baking sheets. Using 1 1/2 Tbsps. per tuile, spoon the batter onto the baking sheets, 5 per sheet. The cookies should be at least 2 inches apart, as they spread during baking. Dipping a finger in the milk first, spread each cookie into a 3-inch round. To insure even baking, make the edges no thinner than the centers.
• Bake the tuiles 8 to 10 minutes, or until the edges are golden and the centers are just beginning to color. Remove the cookies from the oven. As soon as they are cool enough to handle, remove the tuiles from the baking sheets and drape them around rolling pins or wine bottles. If the cookies become too cool and stiff to bend, return them to the oven for a minute or so and they will soften up.

ALMOND TUILES

Steps:

• Whisk the almond flour, salt and baking soda in a bowl. Beat the butter and sugar in a separate bowl with a mixer until light and fluffy. Beat in the egg and vanilla until smooth, then mix in the dry ingredients. Refrigerate the dough until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Drop heaping teaspoonfuls of dough about 3 inches apart on the prepared sheets. Bake until golden and crisp, about 8 minutes.
• Let the cookies cool about 2 minutes on the baking sheets. One at a time, gently lift each cookie with an offset spatula. Immediately wrap it around the handle of a wooden spoon to curl. Once it sets, slide the cookie off the handle and let cool on a rack. Repeat with the remaining dough, allowing the baking sheets to cool between batches. (Don't make too many cookies at once; they need to be shaped while still warm.) Serve with sorbet.

LACY LEMON TUILES

Steps:

• Combine the sugar and flour, then stir in the lemon juice and melted butter until smooth.
• Refrigerate the batter for a few hours.
• When you are ready to bake the tuiles-.
• Preheat oven to 400*F.
• Place 1 teaspoon of batter on a parchment lined cookie sheet and spread it out as thinly as you can with the back of a spoon (or your finger).
• Repeat until sheet has 6 cookies on it.
• Bake for about 7 minutes, or until cookies are lacy and browning at the edges.
• Remove from oven and let rest for just 1 minute.
• Remove the tuiles with a thin spatula and drape over a rolling pin or wine bottle until cool.
• Repeat with second tray.
• Best to serve that day.

ALMOND TUILES

Steps:

• Preheat oven to 325°F. Coat a heavy baking sheet well with cooking spray or line with parchment paper.
• In a bowl whisk together ground almonds, flour, sugar, and salt and whisk in whites, butter, and almond extract until combined well. Drop rounded teaspoons batter about 4 inches apart onto baking sheet and with back of a spoon spread into 3 1/2-inch rounds. Sprinkle each cookie with about 1/2 tablespoon sliced almonds and bake in middle of oven 8 minutes, or until golden.
• Working quickly, remove cookies, 1 at a time, from baking sheet with a thin spatula and drape over a rolling pin to create a curved shape. (If the cookies become too brittle to form on the rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Cool cookies completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter in same manner, spraying or lining baking sheet for each batch. Tuiles may be made 2 days ahead and kept in an airtight container at room temperature.

CITRUS LACE TUILES WITH BUTTERCREAM

Steps:

• Using an electric mixer fitted with the whisk attachment, mix together the sugar and flour until well combined. With the mixer on low speed, drizzle in the orange juice and the lemon juice and mix until smooth. Drizzle in the cooled melted butter slowly and add the zests. Increase the speed to medium and mix until the batter is completely smooth. Refrigerate at least 4 hours (overnight is best).
• Preheat the oven to 350 degrees F. For each tuile, drop a heaping teaspoon of batter onto a non-stick baking sheet with a non-stick liner, leaving three inches in between. Using a small, offset spatula or the back of a spoon dipped in cold milk to prevent sticking, gently pat each mound of batter into a very thin, even 4-inch round. Bake tuiles until they are golden brown all over, 9 to 11 minutes.
• Using a cannoli mold and working very quickly, roll each tuile around the mold. When the tuiles have cooled, carefully slide off the mold. Tuiles may be made smaller to form around mini tuile molds.
• Using a piping bag fitted with a star tip, fill each tuile shell with buttercream. Garnish with fresh seasonal fruit.
• Place egg whites and sugar in a stainless steel mixing bowl. Set bowl in a pot of simmering water, whisking constantly, until hot to the touch. Place whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on highest setting until whites are cool and stiff. Add softened butter bit by bit until all the butter has been added. Add the vanilla and the softened goat cheese bit by bit until all has been added and the buttercream is stiff.

LEMON-GINGER MOUSSE AND PISTACHIO TUILES

Steps:

• Whisk eggs, sugar, lemon juice, and ginger in a medium, heavy saucepan. Cook over medium-low heat, stirring, until smooth, about 4 minutes. Raise heat to medium; cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 7 to 9 minutes. Pour through a fine sieve into a bowl. Place plastic wrap directly on surface, and refrigerate until cold, about 30 minutes.
• Using a whisk, beat cream until soft peaks form; fold whipped cream into lemon mixture. Cover, and refrigerate at least 30 minutes (up to 2 days). Spoon into bowls, and serve with tuiles.

COCOA BUTTERMILK CAKE WITH SCROLLED TUILES

Steps:

• Preheat oven to 350 degrees. Butter two 8-by- 12-inch cake pans, and line with parchment paper. Butter parchment, and lightly dust with cocoa powder; set aside. Sift cocoa powder, flour, baking powder, and salt into a medium bowl; set aside.
• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add cocoa mixture in 2 batches, alternating with the buttermilk.
• Divide batter evenly between pans. Bake until a cake tester inserted into centers comes out clean, about 35 minutes. Let cool on a wire rack 15 minutes. Invert cakes onto rack; remove parchment, and reinvert. Let cool completely.
• Trim cakes level. Place 1 cake on a platter. Spread with 1 cup frosting. Top with remaining cake. Spread 4 1/2 cups frosting on top and sides. Fill a pastry bag fitted with a petal tip (such as Ateco #126) with remaining frosting. Pipe a ruffled border along edges. Cake can be refrigerated up to 1 day. Serve with scrolled tuiles.

SUGAR TUILES

Steps:

• Preheat oven to 400 degrees. Meltbutter, sugar, and honey in asmall saucepan over mediumheat until bubbling. Removefrom heat, and whisk in flour.
• Spread half the batter on anonstick-baking-mat-lined bakingsheet to create a thin layer(but not so thin that you can seethe baking mat). Bake untildark amber, about 9 1/2 minutes.
• Remove from oven; carefullyremove baking mat from sheet,and transfer tuile to a coolsurface to harden. Let cool for1 minute. Cut out tuiles usinga 2-inch round cookie cutter,and transfer to a cool surface toharden. If tuile gets too hardbefore cutting, return to ovenfor about 30 seconds to soften,then continue cutting.
• Repeat with remaining batter.

ALMOND TUILES

Steps:

• Put the cream and butter in a small saucepan and heat over medium heat until the butter melts.
• Remove from heat and stir in the vanilla.
• Put the almonds, sugar, flour and zest in a medium bowl and stir to mix thouroughly with a rubber spatula.
• add warm cream mixture and stir with spatula until batter is smooth.
• Cover the batter with plastic wrap and refrigerate until THOROUGHLY chilled and thickened- preferably overnight.
• The batter can be made ahead and refrigerated, wrapped airtight, for 4 days.
• Baking the Tuiles: Preheat the over to 325 degrees and place your oven rack in the middle or lower third of the oven.
• You will need a rolling pin, wine bottle or some other cylindrical object to form the tuiles.
• They can also be formed over the bottom of a cup to make a container for mousse or berries etc.
• Stir the chilled batter to remix.
• Drop batter onto a parchment or silpat lined sheetpan, allowing 1 teaspoon of batter for each tuile.
• Leave 2 inches between each one.
• There is no need to spread out the batter- it will spread itself.
• You can make these larger if you want, but will have to adjust baking times accordingly.
• Bake the tuiles for 5-8 minutes until they spread and turn honey brown.
• DO NOT LEAVE THE KITCHEN- the tuiles will go from almost done to overdone in a very short time.
• Remove sheetpan and allow to cool for about 30 seconds.
• Forming the Tuiles: slide the tuiles back and forth with your fingers or a spatula to release them.
• Pick them up one by one and lay on the rolling pin.
• Press lightly on the tuile with your hand to get a nice curved shape.
• The cookies will mold and cool in a few seconds, so you should remove the shaped cookies as soon as you need room on the rolling pin for more.
• If the tuiles become cool and hard to remove from the sheetpan, put them back in the oven for 1 minute and then continue.
• Repeat with the rest of the batter making sure that the sheetpans cool between batches.
• Decorating the tuiles: Scrape the melted chocolate into a parchment cone or plastic zip-lock bag.
• Snip the end making a tiny hole and pipe very thin lines across the tuiles.
• You can also use a fork dipped into the chocolate and then waved back and forth over the tuiles.
• Serve as soon as the chocolate sets.

SESAME TUILES

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Pulse the sugar and 2 tablespoons sesame seeds in a food processor until finely ground.
• Transfer the ground sesame mixture to a medium saucepan and add the butter, orange zest and juice, cornstarch and salt. Cook, stirring occasionally, until the mixture comes to a simmer and thickens slightly, about 3 minutes. Transfer to a large bowl; stir in the flour, vanilla and the remaining 2 tablespoons sesame seeds. Refrigerate until cooled and thickened, about 45 minutes.
• Drop heaping teaspoonfuls of batter, 4 inches apart, onto the prepared baking sheets. Lightly sprinkle the tops with more sesame seeds. Bake, 1 baking sheet at a time, until golden brown, about 10 minutes. Let cool on the baking sheet until just set enough to lift with a spatula, 1 to 2 minutes, then carefully transfer to a rack. While the cookies are still warm, curl up 2 sides of each cookie with your fingers, then let cool completely. Repeat with the remaining batter (reline the baking sheets between batches).

PARMESAN TUILES

Steps:

• Preheat an empty medium nonstick skillet over medium heat for 2 minutes. Sprinkle a scant 3 tablespoons of the cheese into the skillet, making an oval about 4 by 2-inches. Cook until the cheese melts and is golden brown, 1 to 2 minutes. Carefully remove with a spatula, and drape over a wooden rolling pin. Repeat with the remaining cheese. The tuiles will crisp as they cool. Serve as a garnish for salads and sandwiches.

PARMESAN TUILES

Steps:

• Heat the oven to 400ºF/200°C. Toss the grated cheese with the herbs and sprinkle into cookie-sized rounds on a baking sheet. Bake until the cheese melts and bubbles into lacy disks, 5 minutes. Remove from the oven and shape quickly, bending over a rolling pin. Serve. Or, cool and store in an airtight container until serving.

SPRING VEGETABLE SALAD WITH PARMESAN TUILES AND WHITE TRUFFLE-OIL VINAIGRETTE

Steps:

• Tuiles: Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. As it starts to melt, use a spatula to form it into three 2 by 5-inch strips. When the cheese starts to bubble and turn golden brown, remove the pan from the heat. Let cool for 4 to 5 minutes; the strips should be pliable. Pick up one end of a strip with a pair of tongs and lay it across the bottom of an overturned bowl or across a wide cylinder so that the tuile hardens into an arc. Set aside and repeat the process with the other strips. Repeat the entire process with the remaining cheese. (Yields 9 Tuiles) White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-quart stainless steel bowl. Whisk in the olive and white truffle oils in a slow, steady stream until it is all incorporated and the sauce emulsifies.
• Salad: Remove the mushroom caps from their stems. Clean the tops with a damp cloth or towel. Peel the stem using a vegetable peeler; discard the scraps. Slice the mushrooms as thinly as possible, and place in a 2-quart stainless steel bowl. Add the remaining vegetables. Add the vinaigrette and toss well.
• To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile over each salad. Handle gently and serve immediately.

CINNAMON NUTMEG TUILES

Steps:

• Preheat oven to 375°F. and have ready a rolling pin.
• In a saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring occasionally until sugar is dissolved. Remove pan from heat and stir in flour, cinnamon, nutmeg, and a pinch salt until smooth.
• Drop 6 rounded 1/2-teaspoons batter about 3 inches apart onto an ungreased baking sheet. Bake cookies in middle of oven 6 minutes, or until golden.
• Remove 1 cookie from baking sheet with a thin metal spatula and immediately drape over a rolling pin to create a curved shape. Cool cookie completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter and form into tuiles in same manner. (If cookies become too brittle to drape over rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Tuiles keep 5 days in an airtight container at cool room temperature.

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.

COCONUT TUILES

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.