Tuiles

We it is that time in the week when all things are Great British/blogger off and this week is Biscuits and Traybakes.

Signature - Traybakes
Technical - Tuiles
Showstopper Biscuit towers

Never one to shy away from a technical challenge i went for the Tuiles, these are a very thin biscuit that have been molded into some sort of shape.  Timing is everything Thinness is everything burnt fingers are the casualty.

Whats in a Tuile

3 egg whites
3/4 cup sugar
1/2 cup melted butter
 1/2 cup flour

Beat the egg whites, your not supposed to get all meringue on them just to light foam stage and then add the sugar and mix in only to incorporate it next add the butter and same again only mix to incorporate and follow this with the flour.

To cook Tuiles these must be spread ultra thin onto a baking tray and cooked for 6 - 7 mins at 180c. Then lifted off to then mold and create a shape pinching the bottoms and coning the sides gently and holding to cool will give a flower shape or a strip wrapped round a wooden spoon can give a spiral they cool very fast with in seconds but seems minuets when your fingers are burning if they get a bit to firm to work with they can be popped back into the oven for 20 seconds or so to soften again.  As they cool so fast i made these 1 or 2 at a time so be prepared for a long haul over your oven and tired legs at the end, of course this depends on how many your making and what method if your doing the rolling pin curve shape a big batch can be made super fast.

I coloured mine and it reminds me of child art gone mad in a biscuit. The texture and taste of the Tuiles are sweet and very crisp and they can be flavoured with anything you want.  These are best made fresh and served as soon as they come out of the oven as they can go soft quickly and loose that crispness.


Once again this is linking up with the Great blogger bake off Helen and Jenny