Tuiles is a classic, thin, crispy French cookie, which has a shape similar to a roofing tile (hens “Tuiles” in French). The Tuiles is considered to be a prestigious and expensive cookie and it can be found at any french patisserie.
It is served in tea parties all over the world, with ice cream or sorbet, and as a great tasting garnish for desserts at gourmet restaurants.
(makes about 36)
- 1/2 cup sugar powder
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 cup (120 gr) soft butter
- 2.5 table spoons honey
- 1.5 teaspoons vanilla extract
- 2 egg yolks
- Heat oven up to 300 F (150 C)
- In a medium size bowl - mix sugar powder, flour and salt.
- In a mixer bowl - Whip butter and honey together until a creamy mixture is formed. Add the vanilla extract.
- Add the flour mixture twice, alternately with the egg yolks and whip again until the mixture in constant.
- Using a higher mixer speed continue whipping for 1 minute, until mixture is light and completely smooth.
- Place a non stick baking paper on a baking dish (you might need more than 1).
Pour 1 teaspoon of the mixture at a time, over baking paper, 3 inches apart.
- Using a spatula or the back of a spoon, flatten each cookie to a 3.5 inch diameter circle. Try and make them as thin and constant in thickness as possible.
- Put in oven 1 baking dish at a time. Bake for 8 minutes or until cookies are light golden brown.
- Using a spatula, quickly remove 1 cookie at a time from baking paper (while still hot).
If you want to get that classic rounded tile shape:
Place cookie on top of a rolling pin and tighten it on.
The cookies will cool very fast, take it off the rolling pin and place in a plate.
Do so with all the other cookies. You should work fast, Tuiles handled and rounded after cooling will crack or break. You could put it back in the oven for 15-30 seconds to soften it and handle it again.
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