CRISPY SESAME TUILES
Tuiles are a cookie usually served with tea. This recipe is from Kyotofu, a New York dessert bar. From Food and Wine magazine, March 2008. These can be made ahead and kept in an airtight container at room temperature for up to 3 days.
Provided by mary winecoff
Categories Dessert
Time 2h50m
Yield 32 tuiles, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, finely grind the sesame seeds. In a medium bowl, whisk the ground sesame seeds with the sugar and flour. In a small bowl, whisk the butter with the sesame paste until smooth. Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth. Cover and let stand at room temperature for 1 hour.
- Preheat the oven to 350 degrees. Line 2 large cookie sheets with parchment paper. Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Using an offset spatula, lightly spread the batter into 3 inch rounds of even thickness. Sprinkle a pinch of black sesame seeds on each tuile.
- Bake the tuiles for about 10 minutes, until evenly golden. Remove from the oven and let the tuiles stand until firm, about 3 minutes. Using a spatula, transfer the ruiles to a rack to cool completely.
Nutrition Facts : Calories 187.2, Fat 5.5, SaturatedFat 0.8, Sodium 1.4, Carbohydrate 33.7, Fiber 1.5, Sugar 26.1, Protein 2.6
LACY LEMON TUILES
These are small, delicate little cookies which look like tiles, hence the name "tuiles". They take a little practice to get just right, but are really worth the effort. They are great with sorbets, glacees, fruit salads, or just on their own with tea. Prep time does NOT includes cool down time in fridge. I leave the cookie dough chilling overnight . I've described how to get the shape for the curly tile, but you can leave them flat, or drape over a glass for additional shapes. This is not a large amount of batter - you can always double or triple the amount.
Provided by Jangomango
Categories Dessert
Time 24m
Yield 12 cookies
Number Of Ingredients 4
Steps:
- Combine the sugar and flour, then stir in the lemon juice and melted butter until smooth.
- Refrigerate the batter for a few hours.
- When you are ready to bake the tuiles-.
- Preheat oven to 400*F.
- Place 1 teaspoon of batter on a parchment lined cookie sheet and spread it out as thinly as you can with the back of a spoon (or your finger).
- Repeat until sheet has 6 cookies on it.
- Bake for about 7 minutes, or until cookies are lacy and browning at the edges.
- Remove from oven and let rest for just 1 minute.
- Remove the tuiles with a thin spatula and drape over a rolling pin or wine bottle until cool.
- Repeat with second tray.
- Best to serve that day.
Nutrition Facts : Calories 38, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 6.9, Carbohydrate 7.2, Fiber 0.1, Sugar 5, Protein 0.3
COCONUT TUILES
An elegant finishing touch for your dinner party dessert, from Gordon Ramsay
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h15m
Yield Makes 24
Number Of Ingredients 5
Steps:
- Melt the butter, then leave until cool, but still runny. Preheat the oven to fan 160C/ conventional 180C/gas 4 and line a baking sheet with non-stick silicone.
- Whizz the coconut in a food processor until finely ground, but not powdery. Whizz in the icing sugar and flour, then the egg whites followed by the cooled butter - you should have a smooth, slightly runny paste. Scoop this out into a bowl.
- Put a teaspoon of the mixture on the silicone and spread with the back of a dessertspoon into a neat thin 7cm round. Alternatively, place a round stencil on the silicone and scrape the mixture flat in the hole with a palette knife. Shape 3-4 at a time, leaving space between.
- Bake in batches for 7 minutes each, until pale golden around the edges. Remove and scrape off on to a wire rack to cool. To shape, press each one over a rolling pin as it cools.
Nutrition Facts : Calories 55 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
TUILES
Categories Cookies Egg Dessert Bake Vegetarian House & Garden Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes approximately 15 tuiles
Number Of Ingredients 7
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.
BASIC TUILLE MIX
Basic mix for tuille crisps, tarts or what ever you fancy doing with it
Provided by beducated
Time 11m
Yield Makes Approx 16 small tart portions or 24 tuille crisps
Number Of Ingredients 0
Steps:
- Method: Melt butter and sugar whisk egg whites add flour slowly combine until smooth Cook at 120c for 7mins... check half way through once golden its done, if the mix is still white it's still raw
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.
More about "tuiles food"
WHAT ARE "TUILES" AND HOW DO YOU MAKE THEM? — CHEF ISO
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TUILES WITH CHOCOLATE MOUSSE RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
- To make the chocolate mousse, break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until just simmering. Remove from the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
- Pour the mixture into a bowl and leave to cool for 15 minutes. Add the remaining cream and using a hand-held electric whisk, beat the mixture until soft peaks form when the whisk is removed.
- In a clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Add the sugar, a tablespoon at a time, and continue whisking to make a soft meringue mixture.
- To make the tuiles mixture, use a hand-held electric mixer to mix the butter, sugar and vanilla extract into a paste. Gradually add the egg whites, whisking all the time.
- Transfer one-sixth of the mixture into a small bowl and add the cocoa. Beat until well mixed. You now have two bowls of tuile paste, one plain and one chocolate.
- To bake the tuiles, preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment or a silicone sheet and place the tuile template in position.
- Spread some of the plain tuile paste over the cut out shapes of the template using a palette knife. Draw the blade across the template to remove any surplus paste.
- Spoon the chocolate paste into a small piping bag fitted with a writing nozzle. Pipe patterns (concentric circles, dots, straight lines, squiggles, wavy lines) onto the tuiles.
- Cook for 5-6 minutes, or until just turning golden-brown around the edge. Remove from the oven and, working very quickly, drape the tuiles over a rolling pin while still warm, so that they cool in a curved shape.
- If the cooked tuiles start to harden before you have chance to shape them all, return them to the oven for 30 seconds to one minute to soften.
CRISPY SESAME TUILES RECIPE - FOOD & WINE
From foodandwine.com
4/5 (1)Author Mab RyanServings 32Total Time 2 hrs 10 mins
- In a food processor, finely grind the sesame seeds. In a medium bowl, whisk the ground sesame seeds with the sugar and flour. In a small bowl, whisk the butter with the sesame paste until smooth. Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth. Cover and let stand at room temperature for 1 hour.
- Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Using an offset spatula, lightly spread the batter into 3-inch rounds of even thickness. Sprinkle a pinch of black sesame seeds on each tuile.
- Bake the tuiles for about 10 minutes, until evenly golden. Remove from the oven and let the tuiles stand until firm, about 3 minutes. Using a metal spatula, transfer the tuiles to a rack to cool completely; if the tuiles stick to the pan and become too brittle to transfer, simply reheat them in the oven until pliable. Repeat with the remaining batter and black sesame seeds.
SAFFRON LACE TUILE BY CHEFRUDAKOVA | QUICK & EASY RECIPE ...
From thefeedfeed.com
3.5/5 (51)Servings 15
- In a small sauce pan, bring water to a boil. Once boiling, remove from heat and add in saffron and smoked paprika. Cover and allow to steep for 10 minutes.
- Once steeped, strain through a mesh strainer, reserving liquid. With a wooden spoon, mix together the saffron tea with oil and flour.
- Preheat a non-stick pan and add a 1/4 cup of saffron tuile mixture. Swirl until it reaches the edges of the pan. Cook for 30 seconds, flip and the cook for another 30 seconds. Remove from pan onto plate and allow to cool.
FRENCH CLASSIC TUILES WITH CHOCOLATE MOUSSE RECIPE - PBS FOOD
From pbs.org
Estimated Reading Time 4 mins
- To make the chocolate mousse, break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until just simmering. Remove from the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
- Pour the mixture into a bowl and leave to cool for 15 minutes. Add the remaining cream and using a hand-held electric whisk, beat the mixture until soft peaks form when the whisk is removed.
- In a clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Add the sugar, a tablespoon at a time, and continue whisking to make a soft meringue mixture.
- To make the tuiles mixture, use a hand-held electric mixer to mix the butter, sugar and vanilla extract into a paste. Gradually add the egg whites, whisking all the time.
- Transfer one-sixth of the mixture into a small bowl and add the cocoa. Beat until well mixed. You now have two bowls of tuile paste, one plain and one chocolate.
- To bake the tuiles, preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment or a silicone sheet and place the tuile template in position.
- Spread some of the plain tuile paste over the cut out shapes of the template using a palette knife. Draw the blade across the template to remove any surplus paste.
- Spoon the chocolate paste into a small piping bag fitted with a writing nozzle. Pipe patterns (concentric circles, dots, straight lines, squiggles, wavy lines) onto the tuiles.
- Cook for 5-6 minutes, or until just turning golden-brown around the edge. Remove from the oven and, working very quickly, drape the tuiles over a rolling pin while still warm, so that they cool in a curved shape.
- If the cooked tuiles start to harden before you have chance to shape them all, return them to the oven for 30 seconds to one minute to soften.
ALMOND BUTTER TUILES RECIPE - EMILY LUCHETTI | FOOD & WINE
From foodandwine.com
Servings 30
- Preheat the oven to 350°. Spread the almonds in a pie plate and bake for about 5 minutes, or until toasted. Let cool, then coarsely crumble the nuts with your fingers.
- Butter 2 large heavy cookie sheets. In a medium bowl, whisk the egg whites with the sugar and almonds just until combined. Stir in the butter and vanilla, then stir in the flour.
- Drop rounded tablespoons of the batter onto the cookie sheets, about 3 1/2 inches apart. Using the back of the spoon, spread the batter evenly into 3-inch rounds. Bake for about 13 minutes, or until golden. Using a metal spatula, quickly transfer the cookies to a rack or drape them over rolling pins or glasses until cool. Repeat with the remaining cookie batter.
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From talesfromthekitchenshed.com
Ratings 19Calories 33 per servingCategory Biscuits, Dessert, Sweet Treat
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