The theme for our Bake-Along #54, is Tuiles. I have always wanted to bake Tuiles and never got round to give these cookies a try, so I have selected Tuiles as our theme baking for this week at Bake-Along together with my baking buddies Lena and Zoe.
There are a few recipes of tuiles from some of my cookbooks, and most of them requires the batter to be refrigerated for a couple of hours before baking. Since I was rushing for time, (yes, I've made this at the last minute!!), I have chosen this recipe, Vanilla Honey Tuiles from Tish Boyle's cookbook, The Good Cookie, as the batter do not need refrigeration and can be used and bake straightaway right about mixing.
From Tish Boyle : "Tuiles (pronounced "tweel"), is a delicate, crisp cookie popular in Europe, often used to garnish desserts." These cookies, originally from France, tuile means tiles in French, and it is named after the shape of French roof tiles it is supposed to resemble.
These looks like plain French tiles? Unlike some of the tuiles which I've seen with some holes in the cookies that makes a nice pattern, maybe those pattern do resembles the French tiles, I have no idea! A good example is the recipe from Dorie Greenspan, which looks very nice.
The batter is made, really easy and simple, refer to the recipe below. Tish Boyle has suggested using a template by cutting out the cover of a coffee can or cottage cheese container, spread the batter within the template to get a constant size of the cookies. I have however, just used about 1 teaspoon of the batter, plop it on the lined baking tray, and use the back of the teaspoon, slowly spread out the batter in a circle to about 3" diameter. It works out just fine.
Bake the tuiles one tray at a time, about 10 minutes, until golden brown. Immediately remove the tray, use a metal offset spatula to remove the tuiles from the baking tray and placed it on a rolling pin, pressing it down gently to shape the cookies into a curve. You have to do it really, really quick as it sets and hardens and crisp very fast. It cools very fast too, store in airtight containers.
Should the tuiles start to set before they are placed on the rolling pin, simply place the tray back in the oven for a minute to soften the tuiles again.
These cookies are delightful! Very crispy and yummy, though it is a little too sweet for me.
Maybe if I have some time, I'll try some other tuiles cookies, maybe Dorie's, the ones which bakes out to a lacey pattern, which I find very interesting!
Vanilla Honey Tuiles
(adapted from "The Good Cookie", Tish Boyle)
1/2 cup confectioners' sugar, plus extra for dusting
1/2 cup all-purpose flour
pinch of salt
4 tablespoons (1/2 stick) unsalted butter, softened (60gm)
1 tablespooon plus 1 teaspoon honey
3/4 teaspoon vanilla extract
1 large egg white
Large plastic top (such as one from a coffee can or cottage cheese container)
Make a round template :
Cut a 3-inch circle out of the center of a large plastic top, such as one from a coffee can or cottage cheese container; leaving the rim intact. (An X-acto knife is handy for this task).
- Position a rack in the center of the oven and preheat the oven to 300F. Line two baking sheets with parchment paper.
- Sift the confectioners' sugar, flour, and salt into a medium bowl. Gently stir until blended. Set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter and honey at medium speed until creamy, about 1 minute. Beat in the vanilla extract. Add the dry ingredients in two additions, alternating with the egg white, and beat until combined. Scrape down the sides of the bowl. Increase the speed to medium-high and beat the batter until very smooth and lighter in colour; about 1 minute.
- Shape and bake the tuiles : Place the template flat side down on one of the baking sheets. Drop about 1 teaspoon of the batter into the center of the template and, using a small metal offset spatula, spread the batter evenly across the template. When the interior of the circle is covered, remove the template. (Scrape any excess batter from the template back into the bowl of batter). (I have however, just used about 1 teaspoon of the batter, plop it on the lined baking tray, and use the back of the teaspoon, slowly spread out the batter in a circle to about 3" diameter). Repeat to form as many tuiles as possible. Bake the tuiles, one sheet at a time, for 9 to 11 minutes, just until they are golden brown and set.
- Have a rolling pin ready. Using an offset metal spatula or pancake turner, immediately and carefully remove the tuiles one at a time from the sheet and press each one over the rolling pin to give it a curved shape (they will cool very quickly). Transfer the tuiles to a plate. Repeat with the remaining batter.
- Dust the tuiles with sifted confectioners' sugar before serving.
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