Tuiles are easy to make, but the art lies in timing the bake and shaping them properly. Serve with yogurt and fruit, or use to decorate desserts such as mousses and sorbets.
Ingredients
- 4 tbsp unsalted butter, softened
- 0.33 cup confectioners’ sugar, sifted
- 1 egg, beaten
- ¼ cup all-purpose flour, sifted
- vegetable oil, for greasing
- Greek yogurt, to serve (optional)
- raspberries, to serve (optional)
How to Make It
- Preheat the oven to 400°F (200°C). Place the butter and sugar in a large bowl and beat together until light and fluffy. Add the egg and mix well to combine, then fold in the flour.
- Draw four 3¼ in (8 cm) wide circles on four sheets of parchment paper, turn them over, and place on baking sheets. Spoon the batter into the traced circles, using the back of a wet spoon to smooth it out to a thin layer. Bake on the top rack of the oven for 5–7 minutes, until the edges are golden brown.
- Remove from the oven and use a palette knife to lift and drape the tuiles over a greased rolling pin. You have only seconds to shape them before they harden. Bake for another minute to soften them, if needed.
- Once cooled, gently transfer the tuiles to a wire rack to cool and dry completely. Serve them with Greek yogurt and raspberries, if desired. You can store the tuiles in an airtight container for up to 5 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 52 kcal Calories from Fat: 27 kcal |
|
% Daily Value*
|
| Total Fat 3 g 9% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
carbohydrates 6 g 5% |
Sugars 3 g 3% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |