Spiced Tuiles Recipes

Steps:

• Bring butter, brown sugar, and corn syrup to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring. Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute. Stir in cinnamon, cardamom, and salt and cool to warm, 15 to 20 minutes.
• While dough cools, put oven rack in middle position and preheat oven to 375°F. Lightly butter a large baking sheet.
• Drop teaspoons of dough about 3 inches apart onto baking sheet and pat each into a 2 1/2-inch round with your fingertips. Bake until golden and most of bubbling has subsided, 6 to 8 minutes (cookies will spread to about 3 inches).
• Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes. Gently loosen cookies 1 at a time with offset spatula and immediately drape over rolling pin. (If cookies become too brittle to drape onto rolling pin, return baking sheet to oven for a few seconds to soften.) Cool cookies completely on rolling pin, about 1 minute, then transfer to a platter. Make and shape more cookies with remaining dough.

Steps:

• MAKE THE MOUSSE:
• Preheat the oven to 350°F
• Place the squash, cut side down, on a lightly oiled baking sheet.
• Bake for about 1 hour, until very tender.
• Let cool slightly, then scoop out the flesh.
• In a food processor, combine 3 cups of the squash with 5 tablespoons of the superfine sugar and the maple syrup; puree until smooth.
• In a small bowl, stir together the ground spices; add them to the squash puree and pulse to blend.
• In a small microwave-safe bowl, sprinkle the gelatin over the cold water and let stand until softened, 2 to 3 minutes.
• Melt the gelatin in a microwave oven at high power, about 10 seconds.
• Add the gelatin to the squash puree and pulse to combine.
• Scrape the puree into a large bowl.
• In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until soft peaks form.
• With the mixer on, add the remaining 3 tablespoons of superfine sugar and beat until the whites are stiff and glossy.
• Fold the egg whites into the squash.
• Pour the heavy cream into the bowl the whites were in and beat at medium speed until firm.
• Fold the whipped cream into the mousse.
• Spoon the mousse into 10 parfait glasses and refrigerate until firm, at least 4 hours.
• MEANWHILE, MAKE THE CANDIED SQUASH:
• In a small saucepan, combine the sugar, water, vanilla bean and seeds and the pepper and bring to a boil, stirring until the sugar is dissolved.
• Add the squash and simmer over moderate heat until tender and glossy, about 15 minutes; let the squash cool in the syrup.
• Just before serving, drain the squash.
• MAKE AHEAD:.
• The squash mousse and candied squash can be refrigerated for up to 2 days.
• PREPARE SPICED ALMOND TUILES:.
• Preheat oven to 350ºF.
• In a medium bowl, using a handheld electric mixer, cream the butter and granulated sugar until combined.
• Beat in the egg whites, one at a time.
• Add the ground almonds, flour, and the ground spices and beat at low speed until a soft batter forms.
• Line 2 baking sheets with parchment paper.
• Spoon level teaspoons of the batter onto the prepared baking sheets, about 4 inches apart.
• Using an offset spatula, spread the batter into 3" rounds.
• Bake until golden, about 10 minutes.
• Cool for 1 minute, transfer the toiles to a rack with a spatula.
• Cool the baking sheets between batches by running the undersides under cold tap water and drying thoroughly before replacing the parchment.
• Repeat with the remaining batter.
• MAKE AHEAD:
• The tuiles can be stored at room temperature to an airtight container for up to 3 days.