Best 4 Tuile Biscuit Recipes
Tuile biscuits are a classic French cookie that is delicate, crispy, and flavorful. They are made from a simple batter of flour, sugar, butter, and eggs, and are often flavored with vanilla, almond, or orange zest. Tuile biscuits are typically served with tea or coffee, but can also be used as a garnish for desserts or ice cream.
This article provides three recipes for tuile biscuits: a classic tuile biscuit recipe, a chocolate tuile biscuit recipe, and a savory tuile biscuit recipe. The classic tuile biscuit recipe is the most basic, and is a great starting point for those who are new to making tuile biscuits. The chocolate tuile biscuit recipe adds a rich, chocolatey flavor to the classic recipe, while the savory tuile biscuit recipe uses Parmesan cheese and herbs to create a savory snack.
No matter which recipe you choose, you are sure to enjoy these delicious and versatile cookies.
TUILE RECIPE
You can easily make different shapes from curved cookies to ice cream bowls with this classic tuile recipe.
Provided by Meymi
Categories Dessert
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
Nutrition Facts : Calories 43 kcal, ServingSize 1 serving
VANILLA OR CHOCOLATE TUILES
'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.
Provided by Kevin Ryan
Categories World Cuisine Recipes European French
Time 2h
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 19.4 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 19.9 mg, Sugar 9.9 g
TUILE BISCUIT
Steps:
- Preheat oven to 350 degrees F.
- Into a large bowl, sift together the flour and sugar.
- In a small bowl, mix the egg whites and butter together. Slowly add to dry ingredients. Mix so all lumps are removed.
- Using a silicone mat, lay out a stencil (whatever shape you desire), and spread batter with a pallet knife so the batter is the same thickness as the stencil.
- Place in the freezer for 3 to 4 minutes and remove. Run a knife around the inside edge of the stencil, making sure not to alter the shape of the biscuit.
- Bake on a sheet pan for 4 to 6 minutes until lightly brown around the edges.
- Remove from the sheet pan with a metal spatula, as biscuit will continue to bake on hot pan. Serve.
TUILES
A tuile is a crisp, thin cookie that adds a bit of sweetness and crunch to servings of ice cream, sorbet, mousse and other creamy desserts. These plain tuiles are good, but tuiles are also commonly flavored with cocoa, orange, espresso and other flavors. Tuiles are pliable when just baked and still warm, so you can shape them into the traditional curved shape.
Provided by Food Network
Categories dessert
Yield Makes about 25 tuiles
Number Of Ingredients 4
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.
Tips:
- Use high-quality ingredients. This will make a big difference in the taste of your tuiles.
- Make sure the butter is cold and the egg whites are at room temperature. This will help the tuiles to rise and crisp properly.
- Don't overmix the batter. Overmixing will make the tuiles tough.
- Bake the tuiles until they are golden brown. This will ensure that they are crisp and flavorful.
- Let the tuiles cool completely before serving. This will help them to set and become crispy.
Conclusion:
Tuiles are a delicious and versatile cookie that can be enjoyed on their own or used to add a special touch to desserts. With a little practice, you can easily make tuiles at home. So next time you're looking for a sweet treat, give tuiles a try!
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