Chocolate Tuile Recipes

Steps:

• Preheat oven to 475 degrees.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until well combined, about 2 minutes. Add flour and cocoa and mix to combine. Gradually beat in egg whites and continue to beat for 4 minutes.
• Trace a 5-inch circle onto a large, flexible plastic lid or cutting mat. Using scissors, cut lip from lid. With a utility knife, cut out circle to make a stencil.
• Place stencil on a baking sheet. Using a small offset spatula, spread a thin layer of batter over stencil; carefully lift up stencil. Transfer to oven and bake for 2 to 3 minutes. Using a spatula, roll circles around a wooden reamer to form a cone; let cool completely. Repeat process to make 16 cones.

Steps:

• Sift flour with cocoa, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until well-combined, about 2 minutes. Beat in egg whites, one at a time, beating for 4 minutes after each addition. Add the flour-and-cocoa mixture, and mix until just combined.
• Reserve 1/2 cup batter; place in a pastry bag fitted with a #2 tip, and set aside for piping white tuile cookies.

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.

Steps:

• Halve 4 parchment paper sheets lengthwise and set aside. Prepare a stencil using a piece of cardboard 6 inches long by 4 inches wide. Draw a circle 2 1/2 inches in diameter in the upper half of the cardboard then cut out the circle. The stencil is the cardboard with the circle removed.
• Melt and temper the chocolate (see pages 25-30), then stir in the ground hazelnuts thoroughly. Set the stencil over a strip of parchment paper and spread about a tablespoon of the mixture over the opening, using an offset spatula with a 4-inch blade. The tuiles should be no more than 1/8 inch thick. Lift the stencil off the parchment paper and scrape the excess chocolate mixture from the stencil back into the bowl. You should be able to place 4 tuiles on each strip of parchment paper.
• Let the tuiles set for 3 to 4 minutes, then carefully drape the parchment paper with the tuiles over a rolling pin that is set on a jelly roll pan. Chill the tuiles in the refrigerator until firm (10 to 15 minutes). Gently peel the parchment paper off of the curved tuiles. In a tightly covered container wrapped in several layers of aluminum foil, the tuiles will keep for 1 week at room temperature or 1 month in the refrigerator. The tuiles are best served at room temperature.
• White Chocolate Tuiles: Substitute 10 ounces white chocolate for the bittersweet chocolate.
• Coconut Chocolate Tuiles: Substitute 2 cups shredded sweetened coconut, lightly toasted, for the hazelnuts.
• Nibby Tuiles: Substitute 1 cup roughly chopped cacao nibs for the hazelnuts.