Tuile Recipes

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:

• In a standing mixer with paddle, cream butter and sugar until light and fluffy. Split and scrape vanilla bean into the mixture. *Do not use pod - only the seeds. Mix well and add whites and flour. Mix well and chill covered with plastic wrap, preferably overnight. *Use pod for compote.
• Combine all ingredients in a heavy bottomed saucepan. Bring to a boil. Reduce heat and simmer 5 to 8 minutes. Remove from heat and let cool in pan. Remove all fruit and reduce sauce until syrup-like. Combine with fruit. Remove pod and set aside until ready to assemble.
• Baking: Spread about 1 teaspoon cold tuille batter thinly over stencils (professional or homemade) on greased back of cookie sheet. Place tuiles in 350 degree F oven. Tuiles will spread and cook rapidly. Therefore, test a few, one at a time, for appropriate thinness of batter and length of cooking time. If tuiles have spread too much, reduce amount of batter and make sure batter is spread evenly and thinly. Tuiles should be removed from oven when slightly golden. Let set for a few seconds on sheet before removing to rack for cooling.
• Assemble Napoleon by layering tuiles and fruit compote. Top with ice cream, frozen yogurt, or whipped cream.

Steps:

• Sift the flour, sugar, and salt into a small mixing bowl. Add the egg whites and then the melted unsalted butter, and whisk until just combined. Set the batter aside to rest for 1 1/2 hours before using, or cover and refrigerate for up to 3 days.
• Preheat the oven to 350°F. Heavily butter 3 pieces of parchment paper, and place one each on three baking sheets. Using 1 1/2 Tbsps. per tuile, spoon the batter onto the baking sheets, 5 per sheet. The cookies should be at least 2 inches apart, as they spread during baking. Dipping a finger in the milk first, spread each cookie into a 3-inch round. To insure even baking, make the edges no thinner than the centers.
• Bake the tuiles 8 to 10 minutes, or until the edges are golden and the centers are just beginning to color. Remove the cookies from the oven. As soon as they are cool enough to handle, remove the tuiles from the baking sheets and drape them around rolling pins or wine bottles. If the cookies become too cool and stiff to bend, return them to the oven for a minute or so and they will soften up.

Steps:

• Preheat oven to 350.
• Whisk sugar, egg whites, and salt in a bowl until sugar dissolves. Whisk in butter, then flour. Stir in pistachios.
• Line a baking sheet with a nonstick baking mat (like silpat) Get out a long handled wooden spoon and prop it up on two spoons to lift it up a little bit. You'll use to form the cookies.
• Drop teaspoons of batter onto the baking mat about 2 inch apart. Use a spatula to flatten into 1.5 inch rounds.
• Bake 8-10 minutes until pale golden brown. Let cool on the baking sheet for 30 seconds.
• Work quickly! With one cookie at a time use your spatula to lift cookies on the sheet then drape them over the wooden spoon handle. Let them cool there for about 30 seconds, then remove and press the sides together. Set aside to cool completely. If your cookies becomes to crisp to work with, you can put them back in the oven for about a minute to soften them up again.
• Repeat with remaining batter until finished!

Steps:

• Preheat oven to 375°F Grease cookie sheets; set aside.
• Beat butter and sugar in large bowl until light and fluffy. Beat in egg white, vanilla and salt. Gradually add flour. Beat until well blended. Drop rounded teaspoonfuls of batter 4 inches apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula.
• Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute. Working quickly, while cookies are still hot, drape cookies over rolling pin or bottle so both sides hang down and form saddle shape; cool completely.
• Melt chocolate in small heavy saucepan over low heat, stirring constantly.
• Tilt saucepan to pool chocolate at one end; dip edge of each cookie, turning slowly so entire edge is tinged with chocolate.
• Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set. Store tightly covered at room temperature. Do not freeze.