Tuesday, October 19, 2010

Tuile cookies...to be eaten...not to be attached to a tutu.

I'm pretty, oh so pretty
how fun is that?
cooling off in their new shapes
Hi, I am an offset spatula.
spread thin, and ready to go
Ah tuile cookies, how I love you. You belong in a category all by itself. Thin, crisp, delish, refined and yet whimsical. Lovely, absolutely lovely. I think a song about you belongs in a musical somewhere, perhaps with Audrey Hepburn singing while she dances around a Kitchen that her rich daddy owns...and then she bumps into the handsome stoic head chef who finds her annoying...and the only thing they agree upon is the fact that they love tuile cookies...and each other... I would watch that. Heck, I want to live that : ). Yeah these cookies are that powerful that they can transport you to another universe of rainbow and butterflies. Eat them.

We made these in school and I fell in love instantly. I think I ate about 15 cookies on the spot, and then brought home a few dozen. They look like they are complicated to make, but really they are easy peasy. They look so elegant and fancy, but they taste rustic and simple. When the cookies are removed from the oven there is a brief window of time that they are malleable and can be molded into different shapes. A curve, a bowl, a spoon, or perhaps a cigarette? Or you can shape it before hand and trace a design on parchment, flip it over and spread batter in shape you want. Look here for some ideas... http://www.google.com/images?q=tuile+cookies&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&source=og&sa=N&hl=en&tab=wi&biw=1000&bih=629 Have fun with these! I recently picked up a few of these cookies at a local bakery and they were thicker then usual so I made these a bit thicker then I normally do...so when you make them they should be smooth like the pictures I posted but thinner. I made these by request of my littlest brother who has a thing for simple pastry...palmiers being his number one favorite, and these are a close second. These are great alone, or with a sorbet, gelato, or ice cream. I want to come up with a cannoli filling that you serve with these instead of the traditional cannoli shell. Yum.

Do not be afraid. Make these and be impressed at how savvy you really are. : )

Almond Tuile Cookies

adapted from "On Baking"

Stir only to combine. Use a stirring motion if using the whisk, not a whisking motion, you do not want to incorporate any extra air into these cookies.
In medium bowl with whisk, or in stand mixer on low with paddle attachment mix the following until smooth:

1 stick (4 oz) of unsalted butter melted
1 cup powdered sugar (4oz)

Then add and mix until smooth:

3/4 cup (4oz) unbleached all purpose flour

Then slowly pour 5 large egg whites (4oz) into the above and continue mixing until smooth. Do not over mix.

The add 1/4 tsp almond extract or vanilla, and a pinch of salt. Mix to combine.

Line cookie sheets with parchment paper, and using pastry brush or fingers brush a thin layer of additional melted butter all over parchment. (you will probably need about 1/4 of a stick for all of these) Spoon batter onto parchment and spread around until thin and as even as possible...you can use a spoon, or an offset spatula for this. You want it as thin as possible, without any holes. Sprinkle with toasted sliced almonds. (use as many or as few as you like) Bake in a 400 degree oven for 4-6 minutes until edges are brown. Remove from oven and using an offset spatula or flat knife remove from parchment and lay on curved surface or wiggle into a bowl Be gentle and work fast because they cool rather quickly. Cool completely and enjoy!

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