Tuile

star rating (4) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: varies by size, approximately 20 cookies

Recipe photo

Thin as a whisper, tuile are delicate cookies that can be wrapped and molded while warm to form cups, tubes, mini bowls and even flowers. Filled with pastry cream, mousse, berries or sweetened cream, tuile make a very elegant dessert for special occasions.

Tuile

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: varies by size, approximately 20 cookies
Published: 12/29/2011

Ingredients

Directions

see this recipe's blog »

1) Sift the flour, confectioners' sugar, and salt together twice. Place in a small bowl.

2) Whisk in the melted butter, egg whites, and vanilla until you have a thin, very smooth batter. If any lumps remain, pass the batter through a fine sieve.

3) Cover the bowl and refrigerate for 1 to 2 hours, but no longer. Stir and check the consistency of the batter. If it seems thick, add milk 1/2 teaspoon at a time until the batter is thin again. Preheat the oven to 400°F towards the end of the rest/chill time.

4) Lay a clean sheet of parchment on a flat baking sheet. Scoop out 2 teaspoons of dough, spaced about 5" to 6" apart on the sheet. Make only 2 tuille at a time; you must work with them quickly after they come out of the oven.

5) Use a thin spreader to smooth the batter out to a 4" to 5" circle. The batter will be nearly transparent. Bake for 4 to 5 minutes, just until the very edge of the circle begins to color.

6) Working very quickly, peel each tuile off the parchment and form into the desired shape. You can lay the tuile over a rolling pin or wine bottle to form shells; or roll around the handle of a round wooden spoon to form cigars. Use a larger round to form cannoli-sized tubes for filling. For a truly stunning shape, drape a hot tuile over the base of a lightly greased heat-proof shot glass, pressing to form an upside-down flower. Remove the cooled tuile and stand right side up, ready for filling.

7) Tuile can be stored airtight for up to 10 days, and filled with pastry cream, mousse, sweetened whipped cream, and/or fruit. Fill just before serving so that the delicate tuile don't soften from the moisture in the filling.

Yield: varies by size; approximately 20 cookies.

Reviews

1
  • star rating 04/19/2015
  • Kristin from North Platte, NE
  • Very easy, very tasty! I felt like a pastry chef making these. They were so fun to make!
  • star rating 05/08/2012
  • yvettel from KAF Community
  • The first time I tried to make these I used parchment paper and they did not come out good at all, but then I purchased a silpat and they came out Perfect! I made these and gave as a birthday gift, I got such Rave reviews and Accolades. These are now my signature desserts. The light wafer like texture and I made a light chocolate whipped cream filling with fresh mint leaves and a raspberry. It looked very similar to the picture here. Thank you for this recipe Yvette L.
    Kudos to you for sharing your (silpat) success! Happy Baking! Irene @ KAF
  • star rating 02/08/2012
  • evalp from KAF Community
  • This is not a terribly difficult recipe but it is time consuming and to get just right, needs to be baby sat. I had to add 1 1/2 teaspoon of milk after the batter sat in the fridge to loosen it up a bit and I found that after the first one baked on a Silpat, the others where much easier to spread the batter. I made them into small cups resembling flowers, dipped the rims in chocolate, filled with a cream cheese filling, and topped with a fresh raspberry. Very decadent desert...something you could pay a lot for in a fancy restaurant. It was a huge hit and will definitely make again. Thanks again KAF for a fantastic recipe.
    Thanks for your frank review of the recipe and process for making this amazing Valentines treat. Like any new recipe, sometimes it is a process until we've made it once or twice, then it becomes second nature to the baker - Enjoy the journey as well as the Wow(!)factor! Happy Baking - Irene @ KAF
  • 02/07/2012
  • moondanceecs from KAF Community
  • NOT a rating, but a question - is there a way to make these gluten-free? I would love to use tuilles as a cup for chocolate mousse for a party I'm hosting, but two guests are gluten intolerant. Any advice would be appreciated!
    We haven't tried these as gluten free, but these may be too delicate to hold together as a GF recipe. MJR @ KAF
1
bakershotline

Related recipes