Most
of my tuiles had nothing in common with the picture in the book, except color.
These are some of the best pictures
of tuiles I have seen.
There are two types
of tuiles: no lace version (such as almond tuiles) and laced tuiles.
Not exact matches
On my Facebook
tuiles were requested a few times and I thought I should write this recipe as soon as possible because these were one
of the basics in French pastry.
Those silicon baking mats are a must for me: it's easy to remove
tuiles out
of a silpat and cleaning silpats is a snap.
All beautiful, but I especially love the look
of the white chocolate with vanilla bean
tuile... so ethereal...
Although I only followed one
of the recipes given to us, I created similar
tuiles with slightly different methods.
Line two baking trays with baking paper, and cut desired
tuile shapes (roughly 4x12cm in size) from an ice - cream container lid or a sheet
of acetate.
My only complaint was that despite putting chilled balls
of dough (not flat discs) into the oven, the cookies flattened out completely like
tuiles.
It about drove me nuts this year to watch my boyfriend eat those in front
of me, grrrrr... Also, gingersnaps, an oreo style, or a filled
Tuile cookie (like Piroulines).
This week's Tuesdays With Dorie recipes was Translucent Maple
Tuiles, chosen for us by Clivia
of Bubie's Little Baker.