Friday, December 17, 2010
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| Vanilla or Chocolate Tuiles |
"'Tuile' is the French time period for 'tile'. These cookies are very pliable when nonetheless warm and are historically draped over a rolling pin. When cool, they could resemble the tiles on vintage French villas."
Ingredients :
- half of cup unsalted butter, room temperature
- 1 cup confectioners' sugar, sifted
- four egg whites
- half teaspoon vanilla extract
- 1 cup cake flour
Instructions :
| Prep : 45M | Cook : 12M | Ready in : 2H |
|---|
- Beat butter and sugar collectively with an electric powered mixer on medium-excessive speed. Beat within the egg whites, one after the other. Beat within the vanilla.
- Lower the velocity and add the flour or flour-cocoa aggregate (see Cook's Note) and mix till just combined. Do now not overmix. Cover bowl and sit back for at the least 1 hour.
- Preheat oven to 325 tiers F (165 degrees C).
- Cut a small hole (about three half inch diameter) in a thin piece of cardboard or plastic to function a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and area the stencil on it. Using a small off-set spatula, area a small quantity of the batter inside the center of the hollow of the stencil and unfold it out flippantly. Carefully raise the stencil off. Repeat for more cookies.
- Bake in preheated oven till gently brown around the rims, 8 to 10 mins. Remove from the oven and at the same time as nonetheless warm, dispose of tuiles from the pan and drape them over a rolling pin. Allow to sit down a few minutes to harden and cool. Store in an airtight container.
Notes :
- To create Chocolate Tuiles, alternative 3/4 cake flour sifted with 5 tablespoons Dutch-processed cocoa powder for the 1 cup cake flour.
- The plastic lids from yogurt or cottage cheese boxes are perfect for making stencils.
- Shape the tuiles but you like: drape the recent cookies over a rolling pin, over a glass, or inside the hollows of an empty egg carton.
- Reynolds® parchment can be used for less difficult cleanup/removal from the pan.
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