Tuile Cups Food

TUILE RECIPE

Steps:

• Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.

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.

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.

TUILE CUPS

Steps:

• Trace a 6 1/2-inch circle onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With utility knife, cut out circle shape to make stencil.
• Preheat oven to 400 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy, about 5 minutes. Beat in egg whites, one at a time. Add flour, and beat to combine.
• Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper. Place stencil on mat. Using an offset spatula, spread a thin layer of batter over stencil. Gently remove stencil. Repeat, making one more circle. Bake until golden around edges, about 4 minutes. Working quickly while tuiles are still warm, use a spatula to remove from baking sheet, and drape each cookie over a coffee cup. Cover with a clean kitchen towel, and gently press to help form cup shape. If cookies cool before shaping, return pan to oven for about 20 seconds. Spread and bake remaining batter.

SPICED BROWN BUTTER AND WALNUT TUILLE CUPS

Steps:

• Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper or nonstick silicone baking mats. Arrange four 3/4-cup custard cups upside down on work surface.
• Stir butter in heavy small saucepan over medium heat until nutty brown and milk solids are dark brown, 6 to 7 minutes. Carefully pour browned butter into small bowl and cool slightly.
• Combine egg whites, sugar, five-spice powder, and salt in medium bowl; whisk until mixture is foamy, about 1 minute. Add warm browned butter, leaving dark brown milk solids behind in bowl; whisk until blended. Whisk in vanilla. Add flour and whisk until blended and smooth.
• Drop batter by scant tablespoonfuls onto prepared baking sheets, spacing 4 inches apart (about 4 per sheet). Using small offset spatula, spread each to 5-inch round (batter will be spread very thin). Sprinkle generous 1/4 teaspoon finely chopped walnuts over each.
• Bake tuiles, 1 sheet at a time, until evenly golden all over, about 11 minutes. Working quickly and using wide metal spatula, carefully lift each tuile from sheet and immediately drape over custard cup and press to mold to cup, making cookie bowls. Cool until tuiles are set. Carefully remove tuiles from cups and place on rack to cool completely. Repeat procedure with batter and walnuts on cool baking sheets, making total of 12 cookie bowls (to allow for any breakage). For additional cookies, if desired, drop remaining batter onto baking sheets by teaspoonfuls, spacing 2 inches apart, and bake until evenly golden. Transfer to rack and cool. DO AHEAD: Cookie bowls and cookies can be made 2 days ahead. Store airtight at room temperature.
• *A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.