Crispy Vanilla Tuile's
Tuile's are one of those super simple, crisps whose name belies its simplicity actually. Literally meaning tile in French, it is supposed to resemble those terra cotta, arched roofing tiles found in homes around the world. Mostly used for dipping or as a side with panna cotta, they can be shaped in any fashion you desire, as long as you do them almost at the moment they come from the oven.
For 8 Serving(s)
- Nonstick cooking spray
- 3 tablespoon(s) powdered sugar
- 3 tablespoon(s) butter or margarine, melted
- 3 tablespoon(s) flour
- 1 egg white
- 2 tablespoon(s) honey, corn syrup or maple syrup
- 2 teaspoon(s) vanilla
Crispy Vanilla Tuile's Directions
- Grease a sturdy cookie pan with nonstick cooking spray; set aside. Very lightly grease a rolling pin with nonstick cooking spray; set aside. Add all tuile ingredients to a bowl and whisk until smooth. Refrigerate for 15 minutes while preheating oven to 350-degrees F. Dollop a 2 tablespoon measure of tuile batter on prepared pan, using the spoon to spread it out to about 3-inches in diameter but slightly oval. Repeat 1 more time, making 2 tuiles at a time. Bake 5 minutes, or until the edges are turning dark brown. Remove from oven and immediately lift off tuiles with a spatula and drape over prepared rolling pin. Let sit until completely cooled and hardened. Repeat entire process until tuile batter is used. You may have to wait a few minutes between batches to allow tuiles to harden before lifting off rolling pin and adding more.
- NOTE: If you have a glass comparable to the circumference of the rolling pin, use that as well in order to speed the process up.
- For Tuile Rolls, simply start rolling as tightly as possible and leave at room temperature to harden.
- For Tuile Cones, roll it into a cone shape. Hold onto it for a minute or two in order to harden before transferring to a plate. This will prevent the cones from flattening on one side. Repeat with other cooked tuile. Cook remaining batter, two at a time, repeating the process.