Thursday, January 29, 2009
Angélique Schmeink and Michel Roux: Tuiles
This is the first time that I have ever made tuiles, and I've got to say, I'm not super impressed. These were pretty tasteless and blah. Oh, and I didn't have an expensive tuile stencil, so I could never get mine thin enough to be really crunchy once they cooled. Plus, they seem to be just a side show for whatever you put in them. I think these are a pass from now on, but on the other hand, the berries I managed to find were absolutely fantastic!
Adapted from recipes by Angélique Schmeink and Michel Roux
¼ cup unsalted butter, softened
½ cup sifted powdered sugar
1 sachet vanilla sugar (or substitute with a dash of pure vanilla extract)
2 large egg whites (slightly whisked with a fork)
½ cup sifted all-purpose flour
1 tablespoon cocoa powder
Butter/spray to grease baking sheet
Preheat the oven to 350°F.
Using a hand whisk or a stand mixer fitted with the paddle attachment at low speed, cream butter, confectioner's sugar, and vanilla sugar to a paste. Keep stirring while you gradually add the egg whites. Add the flour and cocoa in small batches and stir to achieve a homogeneous and smooth batter. Be careful to not overmix. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
Line a baking sheet with parchment paper or grease with either butter or spray and chill in the refrigerator for at least 15 minutes. This will help spread the batter more easily if using a stencil or cardboard template. Press the stencil (if using) on the baking sheet and use an off sided spatula to spread the batter. Leave some room in between your shapes.
Bake tuiles for about 5-10 minutes or until the edges turn golden brown. Immediately release from the baking sheet and proceed to shape or bend the cookies in the desired shape. These cookies have to be shaped when still warm, so you might want to bake a small amount at a time or put them in the oven to warm them up again.
Posted by Sara at 8:16 PM