Tuiles are thin, crisp cookies that can be shaped many ways including flat rounds, rolled “cigarettes,” cones or bowl shapes. They are shaped while still warm from the oven. Tuiles are wonderful on their own or paired with custards and mousses, fruit desserts and ice cream.
By Susan Kolman, Classic Cooking Academy
Ingredients
- 2 ounces (¼ cup) unsalted butter
- 5.8 ounces (⅞ cup) granulated sugar
- 2.5 ounces (⅝ cup) all-purpose flour
- 2 ounces (¼ cup) freshly squeezed orange juice
Instructions
Melt butter over low heat, stirring to avoid separation. Once melted, remove from heat and set aside to cool to room temperature.
Using a stand mixer fitted with a whisk attachment, blend sugar and flour until thoroughly combined. While the blender is on low, drizzle in the orange juice and mix until completely smooth.
With the blender still on low, drizzle in the cooled melted butter. Once incorporated, increase mixer speed to medium and mix until the batter is completely smooth.
Transfer to an airtight container and refrigerate at least 4 hours, though overnight works best.
Preheat oven to 350°F.
Remove batter from the fridge and spoon onto a lined baking sheet, 5—6 cookies per tray, about 2 inches apart as the batter will spread during baking. Using the back of the spoon, spread batter into a thin circle.
Transfer baking sheet to oven and bake until golden brown and lacey, but still soft.
Remove from oven and let rest for a minute, or until hardened slightly around the edges. Using an off set spatula or your fingers, remove the tuile from the sheet pan and shape as desired. If the cookie becomes too brittle to shape, rewarm it in the oven for a few moments.
Batter can be stored for up to 1 week.
About this recipe
Classic Cooking Academy, Scottsdale
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