In this post, I’ll tell you how to make basic tuiles. A tuile, French for “tile,” is a ridiculously thin and delicate cookie made from a basic pastry dough. They are most often used as a garnish or crisp accent to another dessert.
Tuiles are easy to make, are easy to modify for other flavors, and have a great, crispy texture that’s very more-ish.
For another crispy garnish, you may also enjoy my streusel recipe.
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What Are Tuiles?
A tuile is an impossibly thin, crispy cookie.
Originally, they were cut in rounds, shaped over a rolling pin to resemble roofing tiles, hence “tuile.”
You can make a tuile in whatever shape you want using a stencil (cut one from a cake box or the lid from your sour cream. It won’t be too thin) or just making them free-form.
The basic batter will keep for 3-4 days in the refrigerator. It begs for variation.
Add zests, spices, tea, use honey as small part of the sweetener. Sprinkle nuts on top or mix ground nuts into the batter. Go for it.
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A Note About Measurements
This is the kitchen scale that I recommend for home cooks and bakers. Using a scale will help you be more accurate and consistent in your measurements.
It is lightweight, easy to store, accurate, and very easy to use.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
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A tuile is an impossibly thin, crispy cookie. Originally, they were cut in rounds, shaped over a rolling pin to resemble roofing tiles, hence "tuile."
- 3 oz . butter
- 4 oz . 10x powdered sugar
- 3 oz . egg white
- 3.5 oz . cake flour
- pinch of salt
- Mix softened butter, salt and 10x and any addition you choose (no more than 1 tablespoon) together until creamy.
- Beat in egg whites until smooth, then mix in the flour.
- With an offset spatula, spread very thinly onto silpat lined baking sheets, either using a stencil or free form. Make sure it's really thin. You'll only need maybe a teaspoon of batter per cookie, and you should just about be able to see the weave of the silpat under the batter.
- Sprinkle nuts on, if using Bake at 350 degrees, F, until lightly golden.
- Remove from oven.
- If you're leaving them flat, carefully remove silpat from pan and let cool flat on a table or cooling rack.
- If shaping, let firm up for a minute, then carefully slide a small offset spatula under them and shape over a rolling pin or spiral loosely around the handle of a wooden spoon. Drape large circles over small inverted cups. Use your imagination.
By the way, there is no reason in the world why you can't cut out a template in a cool shape and spread the tuile batter into the template. You don't have to make them look like roof tiles. Add any sort of spicing, zest, or herbs that will go well with whatever you're plating. You have my permission to Go Wild with these.
Nutrition InformationYield 50 Serving Size 1
Amount Per Serving Calories 29Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 4mgSodium 16mgCarbohydrates 4gFiber 0gSugar 2gProtein 0g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
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