Tulipe Cookies Tuile Batter Food

TUILE BOWLS

Steps:

• Preheat oven to 350 degrees; with rack in middle. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium until fluffy, 2 to 3 minutes. Mix in egg whites, 1 at a time. Mix in flour, salt, and vanilla.
• Line a baking sheet with a Silpat baking mat or parchment paper. Spoon 2 tablespoons batter onto the baking mat. Using an offset spatula, spread batter into a 7-inch circle, with the edges slightly thicker than the center. Repeat, making a second circle on the mat.
• Bake, rotating sheet halfway through, until edges of cookies turn golden, about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep). Gently mold the warm cookie to the shape of the bowl, pressing bottom down to flatten. Let stand in bowl 30 seconds; remove. Repeat with remaining cookie. If cookies become too cool to shape, return them to oven for 20 seconds. Repeat, baking remaining batter and forming into bowls. If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it.

VANILLA OR CHOCOLATE TUILES

Steps:

• Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
• Lower the speed and add the flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a small off-set spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
• Bake in preheated oven until lightly brown around the edges, 8 to 10 minutes. Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.

COOKIE TULIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone sheet liner. Grease the outsides of 12 2-inch diameter baking glasses or small bowls.
• Mash the butter and white sugar together in a bowl until smooth, and mix in the flour, 1 teaspoon of vanilla extract, and the egg whites to make a smooth batter. Drop about 2 1/2 tablespoons of the mixture onto the prepared baking sheet, and use a spoon or spatula to spread the dough out into a very thin circle about 7 inches in diameter. Repeat with the remaining batter.
• Bake in the preheated oven until the cookies are very lightly browned at the edges and the centers are set, 7 to 9 minutes. Watch them carefully so they don't overbake. Pull the sheet from the oven, and immediately slip a spatula underneath each flat cookie; center and drape them over the greased glasses to harden into small wavy bowls. Allow to cool completely.
• While the cookies cool over their molds, beat the cream cheese and confectioners' sugar in a bowl until smooth; mix in 1 teaspoon of vanilla extract. Remove green tops and cores from 5 strawberries; place them into a small bowl, and mash to a juicy, slightly lumpy texture; mix the strawberries into the cream cheese mixture. Gently fold the whipped topping into the strawberry cream until thoroughly combined.
• Spoon about 3 tablespoons of the strawberry cream into each cookie bowl, then top with a pretty fresh strawberry with green top. Store leftover cookies in an airtight container, and leftover cream in refrigerator.

VANILLA TUILE AND FRUIT COMPOTE

Steps:

• In a standing mixer with paddle, cream butter and sugar until light and fluffy. Split and scrape vanilla bean into the mixture. *Do not use pod - only the seeds. Mix well and add whites and flour. Mix well and chill covered with plastic wrap, preferably overnight. *Use pod for compote.
• Combine all ingredients in a heavy bottomed saucepan. Bring to a boil. Reduce heat and simmer 5 to 8 minutes. Remove from heat and let cool in pan. Remove all fruit and reduce sauce until syrup-like. Combine with fruit. Remove pod and set aside until ready to assemble.
• Baking: Spread about 1 teaspoon cold tuille batter thinly over stencils (professional or homemade) on greased back of cookie sheet. Place tuiles in 350 degree F oven. Tuiles will spread and cook rapidly. Therefore, test a few, one at a time, for appropriate thinness of batter and length of cooking time. If tuiles have spread too much, reduce amount of batter and make sure batter is spread evenly and thinly. Tuiles should be removed from oven when slightly golden. Let set for a few seconds on sheet before removing to rack for cooling.
• Assemble Napoleon by layering tuiles and fruit compote. Top with ice cream, frozen yogurt, or whipped cream.

ROLLED TUILLE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a heavy skillet, melt the butter over medium heat. After it melts, continue to cook the butter, watching carefully. It will foam and subside, and then separate into golden butterfat and cloudy white milk solids. The milk solids will begin to brown. When they are lightly browned and the butter smells nutty and toasted, remove from the heat and set aside to cool.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites and sugar until stiff and glossy. Add the flour, vanilla, and brown butter and mix at low speed until blended. The batter will become thicker as the egg whites lose volume.
• Using an offset spatula, an icing spatula, or the back of a spoon, spread the batter in circles to form thin disks on silicone baking mat-lined baking sheets. (You may only fit 6 or 8 per pan.) The batter should be so thin that you can see the pan through it.
• Bake until light golden brown, 8 to 10 minutes. When the cookies come out of the oven, immediately lift them off the sheet pan with your fingers or a spatula and roll them up on a wooden spoon handle; then slide them off.
• Repeat with the remaining batter. The batter will probably start to stiffen up as the butter cools; you can reheat it in the microwave, or set the bowl over hot water to keep the batter warm.

BELGIAN TUILE COOKIES

Steps:

• Preheat oven to 375°F Grease cookie sheets; set aside.
• Beat butter and sugar in large bowl until light and fluffy. Beat in egg white, vanilla and salt. Gradually add flour. Beat until well blended. Drop rounded teaspoonfuls of batter 4 inches apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula.
• Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute. Working quickly, while cookies are still hot, drape cookies over rolling pin or bottle so both sides hang down and form saddle shape; cool completely.
• Melt chocolate in small heavy saucepan over low heat, stirring constantly.
• Tilt saucepan to pool chocolate at one end; dip edge of each cookie, turning slowly so entire edge is tinged with chocolate.
• Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set. Store tightly covered at room temperature. Do not freeze.

BELGIAN TUILE COOKIES

Steps:

• Preheat the oven to 350°F.
• Using a whisk, or a stand mixer with the paddle on low speed, cream the butter, sugar, and vanilla until a paste is formed.
• Gradually add the egg whites as you keep stirring.
• Add the flour in small batches until you have a smooth batter; be careful not to mix too much.
• Cover the bowl with plastic wrap and place in the fridge for 30 minutes. You may leave it in the fridge for up to a week, just take it out 30 minutes before using.
• Line a baking sheet with a liner or spray with a non-stick spray or butter. Place in the fridge for 15 minutes to help the batter spread more easily.
• Using either a stencil or a piping bag, put the batter onto the cookie sheet in your desired shape. Make sure the batter is thin on the sheet. If you want contrasting colors, set aside a small portion of the batter and color it with cocoa or a food coloring and pipe it on for decoration.
• Bake for 5-10 minutes, or until the edges turn golden brown.
• Immediately release from the cookie sheet and mold into your desired shape. The cookies must be molded while still warm.

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.

PINK TUILE COOKIES

Steps:

• In a small bowl, mix together cream and jam until well combined; set aside.
• In a large bowl, whisk together confectioners' sugar, flour, and salt; make a well in the center. Add butter, egg whites, and reserved cream mixture. Stir until well combined. Add food coloring, one drop at a time, stirring after each addition to combine. Refrigerate, covered, at least 2 hours or up to overnight.
• Preheat oven to 375 degrees. Line two baking sheets with nonstick baking mats (such as Silpats).
• Place template ( flower or circle) on baking sheet. Spoon a heaping tablespoon of batter into center of template. Using an offset spatula, spread batter over template into a very thin layer; remove template. Repeat process three times. Bake just until brown around edges, 4 to 6 minutes.
• When cookies come out of the oven, use a long offset spatula to quickly transfer cookies, one at a time, to a work surface; gently form into desired shapes; transfer to a wire rack, and let cool completely. Repeat process with remaining three cookies. If they harden too quickly, return baking sheet to oven for 30 seconds. Repeat with remaining batter. Cookies can be stored between layers of waxed paper in an airtight container at room temperature up to 3 days.