Ten More Recipes

The following recipes are very similar. The ingredients are listed as is any variation in cooking times. Most can be used with a Tuile Template. The mixing instructions (ie mix together to form a smooth paste) are the same for each recipe unless otherwise stated.

Rolled Tuile Mix

2 oz Icing Sugar

1 oz plain flour

2 large egg whites

1 oz melted unsalted butter

Bake at 350F for about 6 minutes or until golden

Milk Tuiles

3 oz Icing Sugar

4 oz Plain Flour

1 fl.oz Cream

3 fl.oz Milk

Bake at 375F for about 6 to 7 minutes or until brown

Tuile Recipe ideal for Templates

100g Softened Unsalted Butter

100g Icing Sugar

100g Large Egg Whites

75g Plain Flour

Bake at 375F for about 6 to 7 minutes or until brown

Tuile Recipes suitable for all applications

2 oz Large Egg Whites

2 oz Granulated Sugar

2 oz Unsalted Butter, melted

2 oz Plain Flour

Bake at 350F for about 6 to 7 minutes or until golden brown

Lemon Tuile Biscuits

4 oz Candied lemon Peel, very finely chopped

4 oz Unsalted Butter, clarified

5 oz Caster Sugar flavoured with vanilla pod - store sugar with slit vanilla pods for several days

3 oz Plain Flour

4 Large Egg Whites

Salt, pinch

Preheat oven to 400F

Whisk egg whites and salt to form stiff peaks. In separate bowl, mix flour, sugar and butter. Fold in egg whites, then candied peel. Spread mixture into thin 3 circles on a baking sheet covered in baking paper or silicon and bake for about 7 to 10 minutes or until golden brown. Shape while warm after baking.

Chocolate Tuile Biscuits

3 oz Unsalted Butter, clarified

3 oz Icing Sugar

3 oz Egg Whites

2 oz Plain flour

1 oz cocoa powder

Bake at 350F for about 6 to 7 minutes or until golden brown

Marzipan Tuiles

180g Sugar

50g Marzipan

150g Plain Flour

3 Large Egg Whites

5 cl cream - or sufficient to make suitable paste consistency

Salt, pinch

Soften marzipan with the sugar (you might need to warm this very gently in a saucepan) when combined and soft, add the flour and eggs followed by the cream. Mix all ingredients into a smooth batter/paste.

Line a baking sheet with baking paper or a silicone sheet and place the template in position. Spread tuile mixture over the cut out shapes then with a palette knife, pushing down lightly, draw the blade across the template to remove all surplus paste. Make sure all the shapes are completely filled with the paste then carefully remove template. If you have mixed the paste to the correct consistency there should be very little spreading of the shape when the template is removed.

Bake at 350F for about 6 to 7 minutes or until golden brown

Tuile Biscuit variation

1 oz Cake Flour - if you havent cake flour, mix 1 part cornflour with 3 parts plain flour -

1 oz Granulated Sugar

oz cornflour

1 fl oz Vegetable Oil

1 Large Egg White

fl oz water

Bake at 350F for about 6 to 8 minutes or until golden brown

Hazelnut Tuiles

3 oz Hazelnuts, finely chopped

3 oz Caster Sugar

1 Large Egg White

1 Large Egg Whole

1 oz Plain Flour

oz Unsalted Butter, clarified

Preheat oven to 400F

Mix hazelnuts and sugar, then add the eggs. Add flour and mix in, then add the butter. When all the ingredients have been mixed thoroughly together, transfer the mixture to a piping bag. Pipe into small mounds about 1 in diameter about 2 or so apart, then flatten these until thin using a palette knife or a fork.

Bake at 400F for about 8 to 10 minutes or until golden brown.

Flavoured Tuiles

2 oz Caster Sugar

1 oz Plain Flour, sifted

1 oz Butter, clarified

1 Large Egg White

Flavouring additions eg chopped nuts

Preheat oven to 375F

Whisk egg to form stiff peaks. Add sugar until the mixture has a glossy appearance. Fold in about ? of the melted butter and ? of the flour. Mix until combined. Repeat process with the rest of the butter and flour. Spoon small amounts of the mixture onto a baking paper or silicone based baking sheet and flatten the mounts to a thin thickness leaving enough space between each one to prevent spreading and joining up. Sprinkle your desired flavouring over the biscuits and bake for about 6 to 7 minutes. Shape if required, while warm.