Scrolled Tuiles Food

SCROLLED TUILES

Steps:

• Preheat oven to 375 degrees. Put egg whites and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Mix in flour and salt. Add butter, cream, and vanilla; mix until just combined.
• Spoon 4 teaspoons batter onto a baking sheet lined with a nonstick baking mat. Thinly spread into a 5-by-5 1/2-inch rectangle. Repeat. Bake until pale golden around edges, about 6 minutes.
• Transfer sheet to a wire rack. Immediately loosen cookies with a spatula; flip. Starting at 1 short side, quickly roll cookie to the halfway point using the handle of a small wooden spoon. Repeat on opposite side. Repeat with remaining batter. Transfer to a wire rack; let cool.
• Cut candy belts in half lengthwise, about 3/8 inch wide. Wrap 1 candy strip around each scroll, and knot.

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.

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.

TUILE SCROLLS

Steps:

• Preheat oven to 375°F. Prepare template: Cut a 2-by-3-inch rectangle from the center of a piece of flexible plastic (discard cutout center). With electric mixer on medium speed, beat egg white and sugar until combined. Beat in flour and salt. Add butter, cream, and vanilla; beat until just combined.
• Place template on a Silpat-lined rimmed baking sheet. Spoon 1 teaspoon batter onto center; spread thinly with an offset spatula. Repeat to fit six on a sheet. Bake, rotating sheet halfway through, until pale golden around edges, about 6 minutes. Immediately loosen cookies with offset spatula; turn over, bottom side up. Starting at a short side, quickly roll one cookie halfway around a skewer, then roll up other side around another skewer until two sides meet. Transfer to a wire rack; let cool. Repeat with remaining tuiles. (If cookies become too cool to shape, briefly return to oven.) Repeat with remaining batter to make 24 tuiles.
• Cut candy belts into quarters lengthwise, then cut crosswise into 4-inch-long strips. Wrap a candy strip around each scroll, and tie to secure. Scrolls can be stored up to 1 week at room temperature in airtight containers.

FLOWERPOT CAKES

Steps:

• Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
• Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
• Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
• Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.

PISTACHIO TUILES

Steps:

• Preheat oven to 350 degrees. Whisk sugar, egg whites, and salt in a medium bowl until sugar has dissolved. Whisk in butter, then flour. Stir in pistachios.
• Line a baking sheet with a nonstick baking mat. Place a long-handled wooden spoon on a clean work surface; prop up each end on a metal spoon to raise it slightly (you will use handle of wooden spoon to form tuiles).
• Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; flatten into 1 1/2-inch rounds. Bake until pale golden, 8 to 10 minutes. Let cool on baking sheet 30 seconds.
• Working quickly with one cookie at a time, use an offset spatula to lift cookies from sheet and drape them over spoon handle. (If cookies become too crisp to work with, return to oven until pliable, about 1 minute.) Let cookies cool slightly, 20 to 30 seconds, then remove from handle; press sides together to close. Let cool completely. Repeat with remaining batter.