T
uile is a French word for a roof tile, and also for a thin, crispy, tile-shaped cookie. Tuiles are usually served as an accompaniment for a creamy dessert, because their crunchiness gives a contrast in texture to something smooth, such as chocolate parfait or panna cotta, for example. However, tuile is a beautiful treat itself, served with a cup of tea or coffee.
The tuile batter is very easy to make, and it calls for just a couple of basic ingredients – butter, sugar, flour, and egg whites, but in my egg-free recipe I am using orange juice and almonds. To make tuile batter, you just need to melt the butter, add all the other ingredients, and stir until everything is well combined. Then you spread a spoonful of the mixture to a tray lined with parchment paper or silicone mat, but make sure you spread it very thinly, they should be almost transparent! Bake the cookies for 5-8 minutes, until nicely golden, and when they are done, take them out of the oven and leave them for about 30 seconds to cool down a bit. After that, remove the cookies from the paper or silicone mat with a small offset spatula, and transfer the hot and still flexible cookie on the rolling pin. When tuile cools down completely it will become hard and crispy.
Keep the tuiles (if you somehow don’t eat them all at once) in an airtight container for a couple of days, because they tend to soak up the moisture from the air thus loosing the crispiness. So, if you live in a humid area (or not), I recommend you eat them as soon as possible! :)
Almond and Orange Tuile Cookies Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 10 minutes
Cook time : 8 minutes
Ready in 18 minutes
Level : Basic
Ingredients:- Butter 60g (2oz)
- Orange juice 60g (2oz)
- Orange zest 2g (zest of one orange)
- Powdered sugar 120g (4.2oz)
- All purpose flour 50g (1.8oz)
- Almonds, toasted and ground 60g (2oz)
- Line one large baking tray with parchment paper or a silicone mat.
- Melt the butter in a saucepan or in a microwave.
- Sift powdered sugar and flour into a bowl. Add toasted and ground almonds.
- Add butter, orange juice and the zest to the dry ingredients and mix with a whisk until well combined.
- Put a spoonful of the mixture on the prepared tray and spread with a spatula or a back of the spoon until very thin. Continue until you fill the tray.
- Bake at 180°C (350°F) for about 5-8 minutes, depending on the thickness, until tuiles are golden brown.
- Take them out of the oven and leave them for 30 seconds to cool down slightly.
- Remove the cookies from the paper or silicone mat with a small offset spatula, and transfer the hot and still flexible cookie on the rolling pin. You can use a glass bottle instead of a rolling pin.
- Leave them to cool down completely, and remove tuiles from the rolling pin carefully.
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