ALMOND TUILES
Steps:
- Whisk the almond flour, salt and baking soda in a bowl. Beat the butter and sugar in a separate bowl with a mixer until light and fluffy. Beat in the egg and vanilla until smooth, then mix in the dry ingredients. Refrigerate the dough until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Drop heaping teaspoonfuls of dough about 3 inches apart on the prepared sheets. Bake until golden and crisp, about 8 minutes.
- Let the cookies cool about 2 minutes on the baking sheets. One at a time, gently lift each cookie with an offset spatula. Immediately wrap it around the handle of a wooden spoon to curl. Once it sets, slide the cookie off the handle and let cool on a rack. Repeat with the remaining dough, allowing the baking sheets to cool between batches. (Don't make too many cookies at once; they need to be shaped while still warm.) Serve with sorbet.
TUILE BOWLS
Make these crispy bowl-shaped cookies to serve our Cherry Sherbet. The tuile batter can be made a day in advance. Refrigerate it in an airtight container until you're ready to bake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees; with rack in middle. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium until fluffy, 2 to 3 minutes. Mix in egg whites, 1 at a time. Mix in flour, salt, and vanilla.
- Line a baking sheet with a Silpat baking mat or parchment paper. Spoon 2 tablespoons batter onto the baking mat. Using an offset spatula, spread batter into a 7-inch circle, with the edges slightly thicker than the center. Repeat, making a second circle on the mat.
- Bake, rotating sheet halfway through, until edges of cookies turn golden, about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep). Gently mold the warm cookie to the shape of the bowl, pressing bottom down to flatten. Let stand in bowl 30 seconds; remove. Repeat with remaining cookie. If cookies become too cool to shape, return them to oven for 20 seconds. Repeat, baking remaining batter and forming into bowls. If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it.
CHERRY SHERBET IN TUILE BOWLS
This easy sherbet has the rich, creamy texture of ice cream; it's best eaten within a day or two of being made. An ice-cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer's instructions.
Yield Makes 1 quart; serves 6
Number Of Ingredients 15
Steps:
- Prepare an ice-water bath; set aside. Stir together 2/3 cup sugar and 2/3 cup water in a small saucepan. Bring to a boil, stirring occasionally. Transfer the syrup immediately to a medium bowl. Place the bowl in the ice-water bath, being careful not to let the water reach the rim of the bowl. Let the syrup cool completely, stirring frequently.
- Whisk together the crème fraîche, heavy cream, milk, salt, and syrup in a large bowl. Transfer to the freezer; let set, whisking mixture vigorously for 2 minutes every 30 minutes, until the sherbet is the consistency of whipped cream and the whisk leaves a trail, 3 to 4 hours.
- Meanwhile, put the cherries, remaining 1/3 cup sugar, and lemon juice in a large skillet. Cook over medium-high heat, stirring occasionally, until the cherries begin to break down and the juice has thickened, about 10 minutes. Transfer to a medium bowl. Let the mixture stand at room temperature until it has cooled completely.
- Gently fold the cherry mixture into the sherbet until just combined (the juices should leave streaks). Cover the surface of the sherbet with parchment paper and freeze in the bowl until set, 4 to 8 hours.
- If making a day ahead, transfer the sherbet to an airtight container, and place a piece of parchment paper directly onto the surface of the sherbet. Cover tightly. Before serving, let stand at room temperature until slightly softened, about 5 minutes. Scoop the sherbet into tuile bowls, and serve.
- Preheat the oven to 350°F, with a rack in the middle. Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, 2 to 3 minutes. Mix in the egg whites, one at a time. Mix in the flour, salt, and vanilla.
- Line a baking sheet with a Silpat baking mat or parchment paper. Spoon 2 tablespoons batter onto the baking mat. Using an offset spatula, spread the batter into a 7-inch circle, with the edges slightly thicker than the center. Repeat, making a second circle on the mat.
- Bake, rotating the sheet halfway through, until the edges of the cookies turn golden, about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep). Gently mold the warm cookie to the shape of the bowl, pressing the bottom down to flatten. Let stand in the bowl 30 seconds; remove. Repeat with the remaining cookie. If the cookies become too cool to shape, return them to oven for 20 seconds. Repeat, baking the remaining batter and forming it into bowls. If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it.
TUILE BOWLS
Steps:
- Preheat the oven to 350°F, with a rack in the middle. Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, 2 to 3 minutes. Mix in the egg whites, one at a time. Mix in the flour, salt, and vanilla.
- Line a baking sheet with a Silpat baking mat or parchment paper. Spoon 2 tablespoons batter onto the baking mat. Using an offset spatula, spread the batter into a 7-inch circle, with the edges slightly thicker than the center. Repeat, making a second circle on the mat.
- Bake, rotating the sheet halfway through, until the edges of the cookies turn golden, about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep). Gently mold the warm cookie to the shape of the bowl, pressing the bottom down to flatten. Let stand in the bowl 30 seconds; remove. Repeat with the remaining cookie. If the cookies become too cool to shape, return them to oven for 20 seconds. Repeat, baking the remaining batter and forming it into bowls. If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it.
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.
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
ALMOND TUILES
Categories Cookies Dairy Nut Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes about 18 tuiles
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Coat a heavy baking sheet well with cooking spray or line with parchment paper.
- In a bowl whisk together ground almonds, flour, sugar, and salt and whisk in whites, butter, and almond extract until combined well. Drop rounded teaspoons batter about 4 inches apart onto baking sheet and with back of a spoon spread into 3 1/2-inch rounds. Sprinkle each cookie with about 1/2 tablespoon sliced almonds and bake in middle of oven 8 minutes, or until golden.
- Working quickly, remove cookies, 1 at a time, from baking sheet with a thin spatula and drape over a rolling pin to create a curved shape. (If the cookies become too brittle to form on the rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Cool cookies completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter in same manner, spraying or lining baking sheet for each batch. Tuiles may be made 2 days ahead and kept in an airtight container at room temperature.
TUILES
Categories Cookies Egg Dessert Bake Vegetarian House & Garden Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes approximately 15 tuiles
Number Of Ingredients 7
Steps:
- 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.
TUILE CUPS
These cups are perfect for serving Ricotta Ice Cream, Buttermilk Ice Cream, and Creme Fraiche Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 5
Number Of Ingredients 4
Steps:
- Trace a 6 1/2-inch circle onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With utility knife, cut out circle shape to make stencil.
- Preheat oven to 400 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy, about 5 minutes. Beat in egg whites, one at a time. Add flour, and beat to combine.
- Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper. Place stencil on mat. Using an offset spatula, spread a thin layer of batter over stencil. Gently remove stencil. Repeat, making one more circle. Bake until golden around edges, about 4 minutes. Working quickly while tuiles are still warm, use a spatula to remove from baking sheet, and drape each cookie over a coffee cup. Cover with a clean kitchen towel, and gently press to help form cup shape. If cookies cool before shaping, return pan to oven for about 20 seconds. Spread and bake remaining batter.
More about "tuile bowls recipes"
TUILE RECIPE (TUILE COOKIES, ICE CREAM BOWL/BASKETS)
From pastryandbeyond.com
5/5 (1)Category DessertServings 35Calories 43 per serving
- Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Place 1 teaspoon of batter onto a parchment paper and make almost 2,5 -3inch (6cm-7,5cm) circles with circular motions. If you find it hard to spread, keep in the fridge for 10-15 minutes. It is better to make almost 4 cookies at a time as they firm very fast before you can shape the others after you remove them from the oven. (Alternatively, you can use a rounded cookie mold. You can put the batter into the mold and spread the batter to the edges to have an outline for the circle. Then you can remove the mold and spread the batter evenly.)
- Place 1 and 1/2 tablespoons or 2 tablespoons of the dough onto a parchment paper or on a silicone mat. With the back of a spoon, spread the batter with circular motions into 5.5 to 7 inch( 14cm or 17cm) depending on the size you want to make. If you find it hard to spread, keep the batter in the fridge for 10-15 minutes. Try to make only 1 or 2 cookies at a time as they cool down very fast-you don't have time to shape more than 1 or 2 baskets. (Alternatively, you can use a cake ring if you like. You can put the batter into the cake ring and spread the batter to the edges to have an outline for the circle. Then remove the cake ring and spread the batter evenly.)
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