TUILE LEAVES
Make these thin and crispy cookies to garnish our Orange-Walnut Buche de Noel or for any other special celebration.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes sixteen 4 1/4-inch cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a rimmed baking sheet with a Silpat baking mat. In the bowl of an electric mixer, whisk egg white and sugar on medium speed until combined, about 30 seconds. Reduce speed to low; add flour and salt. Beat to combine. Beat in butter, cream, and extract, about 30 seconds.
- Place a leaf stencil in corner of prepared baking sheet. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling baking sheet with leaves. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies, and quickly drape over a rolling pin to cool.
- Repeat process until all batter is used.
EASY TUILE LEAVES
Prepare these elegant cookies using a leaf stencil. This recipe was adapted from "Martha Stewart's Cookies."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 6 dozen
Number Of Ingredients 7
Steps:
- Sift together confectioners' sugar, flour, and salt in a large bowl. Make a well in the center. Add butter, egg whites, cream, and vanilla. Stir until well combined; strain through a fine-mesh sieve. Refrigerate, covered, at least 2 hours or up to 2 days.
- Preheat oven to 375 degrees.
- Place a leaf stencil in corner of a nonstick baking mat. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat filling baking mat with leaves. Transfer baking mat to a baking sheet. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies and quickly drape over a rolling pin to cool, if desired.
- Repeat process with remaining batter. Store leaves in an airtight container at room temperature up to 2 days.
TUILES
A tuile is a crisp, thin cookie that adds a bit of sweetness and crunch to servings of ice cream, sorbet, mousse and other creamy desserts. These plain tuiles are good, but tuiles are also commonly flavored with cocoa, orange, espresso and other flavors. Tuiles are pliable when just baked and still warm, so you can shape them into the traditional curved shape.
Provided by Food Network
Categories dessert
Yield Makes about 25 tuiles
Number Of Ingredients 4
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.
TUILE LEAVES
A few leaves make a pretty garnish when scattered on top of a cake for Thanksgiving; you can also serve them anytime with bowls of ice cream or fresh fruit. You will need a leaf stencil, available at crafts-supply stores, to form these tuiles.
Yield makes about 1 1/2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Line a rimmed baking sheet with a nonstick baking mat (such as Silpat).
- Put egg white and sugar in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until combined, about 30 seconds. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and almond extract; mix 30 seconds.
- Place a 4 1/4-inch leaf stencil in corner of baking sheet. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling sheet with leaves.
- Bake until golden, 6 to 8 minutes. Lift cookies with a small offset spatula, and quickly drape over a rolling pin to cool. Repeat with remaining batter. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.
CHERRY TUILES
Tuile, which is French for "tile," is a thin, crisp cookie that's placed around a curved object while still warm to give it the shape of a roof tile.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 7
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.
FALL LEAF TUILE COOKIES
Tuiles are thin, crisp almond cookies that are traditionally molded over a rolling pin, or another arched form, while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they're named. Create a fall variation on these classic French cookies by shaping them with a leaf-shaped stencil. The basic tuile dough can be enhanced by flavorings such as chocolate, vanilla, lemon, or orange. These delicate cookies are delicious served alone or alongside a bowl of ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 100 cookies
Number Of Ingredients 2
Steps:
- Make chocolate and white tuile batters according to recipes. Preheat oven to 400 degrees. Trace a leaf onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With a utility knife, cut out the leaf shape to make a stencil.
- Place nonstick baking mat on top of a baking sheet, and place stencil on mat. Using a small offset spatula, spread a thin layer of chocolate batter over stencil; carefully lift up stencil. Repeat, making more leaves, spacing evenly on baking mat. Transfer 1/2 cup white batter into a pastry bag fitted with a #2 tip. Pipe white veins onto chocolate leaves. Bake 4 minutes.
- Using spatula, drape leaves over rolling pin to cool. Repeat process to make 50 cookies, reserving 1/2 cup chocolate batter.
- Repeat step 2 with white batter, using reserved chocolate batter for piping.
ALMOND TUILES
These delicate wafers are named for their tilelike shape, which is achieved by draping just-baked cookies over a rolling pin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 6
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.
More about "easy tuile leaves food"
HOW TO MAKE TUILES SHAPED LIKE AUTUMN LEAVES - YOUTUBE
From youtube.com
Author Kokkeriet CopenhagenViews 59.7K
HOW TO MAKE TUILES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 1 min
HOW TO MAKE EDIBLE LEAVES AT HOME | MICHELIN STAR TUILE
From youtube.com
Author Chef MajkViews 44.4K
JUST A BITE: 10 CUTE, MINI THANKSGIVING DESSERT RECIPES
From marthastewart.com
TUILE RECIPE (TUILE COOKIES, ICE CREAM BOWL/BASKETS)
From pastryandbeyond.com
TUILES RECIPE - TALES FROM THE KITCHEN SHED
From talesfromthekitchenshed.com
CRISPY SESAME TUILES - FOOD & WINE
From foodandwine.com
TUILES WITH CHOCOLATE MOUSSE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE TUILES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
MARTHA STEWART'S FALL LEAF TUILE COOKIES RECIPE - EASY RECIPES
From recipegoulash.cc
TUILE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY TUILE LEAVES | PUNCHFORK
From punchfork.com
EASY TUILE LEAVES - MEALPLANNERPRO.COM
From mealplannerpro.com
EASY TUILE LEAVES RECIPE | RECIPE | THANKSGIVING FOOD DESSERTS, …
From pinterest.com
BEST HOLLY CUPCAKES RECIPE - HOW TO MAKE HOLLY CUPCAKES
From goodhousekeeping.com
TUILE LEAF COOKIES RECIPE - HOW TO MAKE TUILE LEAF COOKIES
From womansday.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love