Tuiles

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Tuiles

To carry on with your Great British Bake Off bake along... Not quite fortune cookies, but creating the perfect tuiles requires the same concentration and dexterity!

Ingredients

Makes 20 tuiles


60g butter, plus extra to grease
2 large egg whites
125g caster sugar
60g plain flour
1/2 tsp vanilla extract

Instructions

  1. Heat the oven to 190°C. Lightly grease 2 large baking sheets and a rolling pin. Put the butter into a small saucepan and melt over a low heat, then set aside to cool.
  2. Put the egg whites into a bowl and, using a fork, beat in the sugar until just frothy. Sift in the flour, add the vanilla and combine well with a fork. Add the cooled, melted butter to the mixture and stir well. Chill for 10–15 minutes to firm the mixture a little, to make it easier to work with.
  3. Place 4 or 5 teaspoonfuls of the mixture, at least 13 cm apart, on one of the prepared baking sheets and spread into thin circles, 1 mm thick, using a palette knife. (Using a stencil cut out from a plastic ice-cream container lid makes shaping the mixture easier and also ensures the correct thickness.) You need to bake the tuiles in batches of 4 or 5 at a time, to give you enough time to shape them before they cool down.
  4. Bake in the oven for about 6 minutes, until pale biscuit in colour in the middle and golden brown at the edges. Remove from the oven and leave to cool for a few seconds, to become pliable. Meanwhile, put a second batch in the oven on the second baking sheet.
  5. Lift the cooked biscuits carefully off the baking sheet with a palette knife. Lay them, while still warm and pliable, over the rolling pin, to form them into a slightly curved shape. Once the shape has set, remove them carefully to a wire rack to cool.
  6. Repeat with the remaining batches until the mixture is used up. The tuiles will keep for a few days, stored in an airtight container.

Note:

If the tuiles cool too much before shaping, return them to the oven for a few minutes to soften and make pliable, but be aware that you cannot do this many times or they will eventually become very brittle and break very easily.

Variations: 

Almond tuiles: Scatter 30–40 g flaked almonds over the tuiles before baking.

Orange tuiles: Stir the finely grated zest of ½ orange into the mixture with the flour and vanilla.

Sesame tuiles: Put 75g (about 3) egg whites into a medium bowl, crumble in 100g natural-coloured marzipan, sift in 55g plain flour and add 85g caster sugar. Beat the mixture using a hand-held electric whisk until smooth. Juice 1 lemon and add enough of the juice to the tuile mixture to form a smooth paste that is not too fry or too runny; it should spread and hold. Stir in 2 tsp sesame seeds. Shape the mixture as for the main recipe and bake at 180C/gas mark 4 for about 10 minutes, until pale golden brown. Shape the tuiles as for the main recipe. 


Lily Grouse

Author: Lily Grouse

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