RSS Feed

Tuile leaf biscuits

December 4, 2014 by sarah

Autumn feels the right time to make biscuits like this. With their delicate shades of cream and brown and the crisp crunchy texture, they are so like the real leaves that inspired them. I thought that tuiles would be hard to make as they are so delicate but although a fairly messy process (definitely time to get the pinnie on), they weren’t as bad as first feared. There certainly was some trial and error, especially with cooking times to get enough colour for them to be almost brown and leaf-like but also soft enough to be formed into different shapes. I think next time I may experiment with adding some coco powder to the batter in place of some of the flour, to give a darker colour without them needing so long in the oven. Also perhaps adding a little flavouring with almond or vanilla extracts.

tuile-005

 

 

 

 

 

 

 

 

 

 

Instead of buying expensive stencils, I cut out shapes from the thick plastic of an ice cream tub lid using a craft knife. I tried thinner plastic sheets but the tuiles were too thin to lift off the baking sheet. The choice of shape is entirely up to your imagination and biscuitry skills.A simple circle tuile could be drapped over the bottom of a cup or glass to form a bowl perfect for posh ice creams or sorbets. Fancier shapes could be used to top patisserie.

tuile-002 tuile-003 tuile-004

Tuile Biscuits

 
2 medium egg whites
70g icing sugar
40g plain flour
35g butter, melted
pinch of salt
optional – almond extract or vanilla extract
 
Preheat the oven to 170 ºC fan. Line a flat baking sheet with a silicone baking sheet or mat.
Beat the egg white and sugar with a whisk until combined. Sift over the flour and salt and whisk these in. Make sure the butter is only tepid and then beat that in too.
Leave the mixture to sit for 30 minutes before using so it thickens.
Place the stencil in the corner of the baking sheet on the silicone mat. Using a small offset spatula, spread the batter in a thin layer over the stencil, scraping off the excess. Carefully lift the stencil. Repeat to cover the baking mat.
Bake until the tuiles are golden, only takes 5 minutes or so. Working very quickly, use a spatula to lift the tuiles off the baking sheet and drape them over a rolling pin or gently fold into an egg carton. If the tuiles get too stiff to bend then pop the tray back in the oven for 30 seconds or so.
Repeat the process until all the batter is used. Store in an airtight container but the tuiles are best eaten within 24 hours of  making them as they go soft.
 
tuile-006

No Comments »

No comments yet.

Leave a Reply

Your email address will not be published. Required fields are marked *