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.
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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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Questions?
A Note About Measurements
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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Tuiles
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Ingredients
- 3 oz . butter
- 4 oz . 10x powdered sugar
- 3 oz . egg white
- 3.5 oz . cake flour
- pinch of salt
Instructions
- 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.
Did You Make Any Changes?
Notes
Nutrition
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