Tuiles Recipe

Tuiles

from...
http://cookie.allrecipes.com/az/VanillaChocolateTuiles.asp


Tuile Time

Vanilla or Chocolate Tuiles

Submitted by: Kevin Ryan

Photo by: Tuile Time

"'Tuile' is the French term for 'tile'. These cookies are very pliable when still hot and are traditionally draped over a rolling pin. When cool, they would resemble the tiles on old French villas. To create Chocolate Tuiles, substitute 3/4 cake flour plus 5 tablespoons Dutch processed cocoa powder for the 1 cup cake flour." Original recipe yield: 1 dozen. Servings: 12 (change)

---

INGREDIENTS:

• 1/2 cup butter, softened
• 1 cup confectioners' sugar
• 4 egg whites
• 1/2 teaspoon vanilla extract
• 1 cup cake flour

---

DIRECTIONS:

1. In a bowl cream the butte and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
2. Lower the speed and add the flour (or flour cocoa mixture) mix until just combined. Do not overmix. Cover and chill for at least 1 hour.
3. Preheat oven to 325 degrees F (165 degrees C).
4. 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 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.
5. Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a rolling pin, over a glass or in the hollows of an empty egg carton. Allow to sit a few minutes to harden and cool. Store in an airtight container.

From Epicurious...

TUILES

Preparation time: 10 minutes to make the batter, 1 1/2 hours resting time for the batter, and approximately 10 minutes baking time.

1/3 cup flour
1/2 cup plus 2 Tbsp. granulated sugar
1 pinch salt
3 egg whites from large eggs
2 1/2 Tbsp. melted unsalted butter
3 Tbsp. (approximately) melted butter to grease the parchment paper
2 Tbsp. (approximately) milk

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.

Makes approximately 15 tuiles.
House & Garden

And From
http://fooddownunder.com/cgi-bin/recipe.cgi?r=3177
you can choose the amount of tuiles created.