I never know baking tuiles can be such nerve wrecking. There is no time to lose, Speed is the word..
Bake - 7-8 minutes in 180C oven
Assembly - roll or shape while still hot
Serve - immediately
A successfully baked tuile breaks easily but rest assured nothing is wasted here because every crumbs is swiftly disposed of into this baker's tummy. These tuile crumbs are so delicious and additive..
This recipe is from The Chocolate Book. I cut a 6 inch circle drawn on a clear file as template. This half recipe makes two 6 inch circle, and 3 scrolls, of which only 1 circle and 1 scroll survived the rolling and shaping. It was quite a feat to roll and shape these delicate tuiles into scrolls and bowls!
Adapted from The Chocolate Book, Angelique Schmeink
2 tablespoon softened butter (30gm)
1/4 cup sifted icing sugar
a dash of vanilla extract
1 large egg white, lightly whisked with a fork
1/4 cup all purpose flour + 1/2 tablespoon cocoa powder,sifted
- Using a hand mixer, cream butter,sugar and vanilla to a paste.
- Keep stirring while you gradually add the egg whites.
- Continue to add the flour and cocoa in small batches and mix till batter is smooth.
- wrap and chill in the fridge for at least 30 minutes.
- Line a baking sheet and place a stencil on the baking sheet. Spread batter with an offset spatula.
- Remove template and bake for 8 minutes.
- Remove tuile from baking sheet, roll or shape immediately.