Almond Tuiles Recipes

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.

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat (a French baking mat).
• In a small saucepan over medium heat, combine butter, sugar, and orange juice, stirring until the butter has completely melted. Remove from heat, and add the flour, almonds, and orange zest, whisking to combine.
• Place a heaping teaspoon of batter on prepared baking sheet, and flatten with the back of a spoon. Repeat to make about 6 cookies on each sheet, placing them about 4 inches apart.
• Bake one sheet at a time, rotating sheet once cookies have fully flattened, until cookies are golden, 8 to 10 minutes.
• Transfer baking sheet to a wire rack; let cool 20 seconds. Using a thin spatula, carefully lift tuiles; quickly drape over a rolling pin. Let stand until completely cooled and hardened.

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.

Steps:

• MAKE THE MOUSSE:
• Preheat the oven to 350°F
• Place the squash, cut side down, on a lightly oiled baking sheet.
• Bake for about 1 hour, until very tender.
• Let cool slightly, then scoop out the flesh.
• In a food processor, combine 3 cups of the squash with 5 tablespoons of the superfine sugar and the maple syrup; puree until smooth.
• In a small bowl, stir together the ground spices; add them to the squash puree and pulse to blend.
• In a small microwave-safe bowl, sprinkle the gelatin over the cold water and let stand until softened, 2 to 3 minutes.
• Melt the gelatin in a microwave oven at high power, about 10 seconds.
• Add the gelatin to the squash puree and pulse to combine.
• Scrape the puree into a large bowl.
• In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until soft peaks form.
• With the mixer on, add the remaining 3 tablespoons of superfine sugar and beat until the whites are stiff and glossy.
• Fold the egg whites into the squash.
• Pour the heavy cream into the bowl the whites were in and beat at medium speed until firm.
• Fold the whipped cream into the mousse.
• Spoon the mousse into 10 parfait glasses and refrigerate until firm, at least 4 hours.
• MEANWHILE, MAKE THE CANDIED SQUASH:
• In a small saucepan, combine the sugar, water, vanilla bean and seeds and the pepper and bring to a boil, stirring until the sugar is dissolved.
• Add the squash and simmer over moderate heat until tender and glossy, about 15 minutes; let the squash cool in the syrup.
• Just before serving, drain the squash.
• MAKE AHEAD:.
• The squash mousse and candied squash can be refrigerated for up to 2 days.
• PREPARE SPICED ALMOND TUILES:.
• Preheat oven to 350ºF.
• In a medium bowl, using a handheld electric mixer, cream the butter and granulated sugar until combined.
• Beat in the egg whites, one at a time.
• Add the ground almonds, flour, and the ground spices and beat at low speed until a soft batter forms.
• Line 2 baking sheets with parchment paper.
• Spoon level teaspoons of the batter onto the prepared baking sheets, about 4 inches apart.
• Using an offset spatula, spread the batter into 3" rounds.
• Bake until golden, about 10 minutes.
• Cool for 1 minute, transfer the toiles to a rack with a spatula.
• Cool the baking sheets between batches by running the undersides under cold tap water and drying thoroughly before replacing the parchment.
• Repeat with the remaining batter.
• MAKE AHEAD:
• The tuiles can be stored at room temperature to an airtight container for up to 3 days.

Steps:

• Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.
• Whisk together sugar and egg white until sugar has dissolved. Whisk in remaining ingredients until smooth.
• Spoon 1/2 tablespoon of batter for each cookie, 2 inches apart and in staggered rows, on baking sheet (about 6 cookies), spreading with offset spatula into 4-inch-long cookies (straight or curvy). Bake until pale golden, 7 to 8 minutes. Transfer cookies, while still hot, with a spatula to a rack to cool completely, or curl cookies by draping them over a rolling pin to cool.
• Cool sheet and liner before baking more tuiles in same manner.

Steps:

• Preheat oven to 325°F. Coat a heavy baking sheet well with cooking spray or line with parchment paper.
• In a bowl whisk together ground almonds, flour, sugar, and salt and whisk in whites, butter, and almond extract until combined well. Drop rounded teaspoons batter about 4 inches apart onto baking sheet and with back of a spoon spread into 3 1/2-inch rounds. Sprinkle each cookie with about 1/2 tablespoon sliced almonds and bake in middle of oven 8 minutes, or until golden.
• Working quickly, remove cookies, 1 at a time, from baking sheet with a thin spatula and drape over a rolling pin to create a curved shape. (If the cookies become too brittle to form on the rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Cool cookies completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter in same manner, spraying or lining baking sheet for each batch. Tuiles may be made 2 days ahead and kept in an airtight container at room temperature.