ALMOND TUILES RECIPE - FOOD.COM
I recently adopted this recipe having loved it when I prepared it myself. They are a bit of work, but the results are delicious and impressive. I do not plan to change the recipe but may add some hints from my own experiences. Orignal chef's comments: These are very simple fancy cookies to be served either alone or with a mousse, ice cream, fruit, custard or most anything. They can be formed into cups to hold your dessert. This is a simple and foolproof recipe which I make at work all of the time. Prep time does not include chilling the batter overnight. Recipe adapted from David Blom
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Yield 36 tuiles
Number Of Ingredients 8
Steps:
- Put the cream and butter in a small saucepan and heat over medium heat until the butter melts.
- Remove from heat and stir in the vanilla.
- Put the almonds, sugar, flour and zest in a medium bowl and stir to mix thouroughly with a rubber spatula.
- add warm cream mixture and stir with spatula until batter is smooth.
- Cover the batter with plastic wrap and refrigerate until THOROUGHLY chilled and thickened- preferably overnight.
- The batter can be made ahead and refrigerated, wrapped airtight, for 4 days.
- Baking the Tuiles: Preheat the over to 325 degrees and place your oven rack in the middle or lower third of the oven.
- You will need a rolling pin, wine bottle or some other cylindrical object to form the tuiles.
- They can also be formed over the bottom of a cup to make a container for mousse or berries etc.
- Stir the chilled batter to remix.
- Drop batter onto a parchment or silpat lined sheetpan, allowing 1 teaspoon of batter for each tuile.
- Leave 2 inches between each one.
- There is no need to spread out the batter- it will spread itself.
- You can make these larger if you want, but will have to adjust baking times accordingly.
- Bake the tuiles for 5-8 minutes until they spread and turn honey brown.
- DO NOT LEAVE THE KITCHEN- the tuiles will go from almost done to overdone in a very short time.
- Remove sheetpan and allow to cool for about 30 seconds.
- Forming the Tuiles: slide the tuiles back and forth with your fingers or a spatula to release them.
- Pick them up one by one and lay on the rolling pin.
- Press lightly on the tuile with your hand to get a nice curved shape.
- The cookies will mold and cool in a few seconds, so you should remove the shaped cookies as soon as you need room on the rolling pin for more.
- If the tuiles become cool and hard to remove from the sheetpan, put them back in the oven for 1 minute and then continue.
- Repeat with the rest of the batter making sure that the sheetpans cool between batches.
- Decorating the tuiles: Scrape the melted chocolate into a parchment cone or plastic zip-lock bag.
- Snip the end making a tiny hole and pipe very thin lines across the tuiles.
- You can also use a fork dipped into the chocolate and then waved back and forth over the tuiles.
- Serve as soon as the chocolate sets.
Nutrition Facts : Calories 55.8, FatContent 4, SaturatedFatContent 1.7, CholesterolContent 7.9, SodiumContent 11.2, CarbohydrateContent 4.7, FiberContent 0.3, SugarContent 3.9, ProteinContent 0.8
FRENCH ALMOND WAFERS (TUILES) RECIPE | LAND O’LAKES
These almond-flavored wafer cookies are often served in elegant restaurants in Europe. The traditional name of this cookie is the French word for tiles because they are shaped like the curved terracotta roof tiles so prevalent along the Mediterranean.
Provided by Land O'Lakes
Categories Cookie Almond Nut Dessert
Total Time 0 minutes
Prep Time 45 minutes
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Beat egg whites in bowl at medium speed until soft peaks form. Gradually beat in sugar, almond extract and salt until smooth. Gradually beat in flour until smooth. Continue beating, adding 1 tablespoon butter at a time, until batter is smooth and well mixed. Cover; refrigerate 20 minutes.
- Heat oven to 350°F.
- Drop batter by teaspoonfuls at least 3 inches apart onto greased cookie sheets. Spread batter, using spatula and working in a circular motion, into 1 1/2-inch circles; sprinkle immediately with almonds. Bake 6-8 minutes or until edges are lightly browned.
- Remove cookies from oven. Immediately press cookies over rolling pin or 12-ounce beverage can to form curved shape. Let cookies set until well formed and cooled slightly. Cool completely.
Nutrition Facts : Calories 35 calories, FatContent 2 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 5 milligrams, SodiumContent 30 milligrams, CarbohydrateContent 3 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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