desserts - cold recipe:

tuiles biscuit #01

ingredients

flour 100 gm
icing sugar 100 gm
egg whites at room temp 100 gm
butter (melted) 100 gm

production

1. Sieve together the flour and the icing sugar
2. Add the egg whites while beating to a smooth paste, mix well
3. Gradually incorporate the melted butter, mix well (allow to rest for at least 2 hours for best results)
4. Spoon the batter onto a prepared baking sheet: (buttered and floured) alternatively silicone paper or silicone mats can be used
5. Use the back of a spoon or a plastic scraper to spread the batter out very thinly
6. Bake in a moderate oven and watch the first batch closely, while baking, to determine the approximate time needed to bake the tuiles without going beyond a pale golden colour
7. Have your mould ready when you remove the tuiles from the oven
8. Remove the tuile from the baking sheet with a palette knife and shape them while still hot
9. As the tuiles cool they will become stiff and hold the shape of the mould
10. Fill the tuiles and serve, or store them in an airtight container, as they wilt easily when exposed to humidity

chef notes:

These delicate cookies can be easily moulded to form shells, cups and other shapes. Small dowel rods, rolling pins and teacups maybe used as moulds. Also using different templates, you can experiment and make your own templates from discarded plastic container lids, also take some of the mixture and mix with a little instant coffee and with a paper cone, pipe patterns on them or feather them, depending on the desired result.

Tuile is French for tiles, as in roof tiles and is pronounced 'tweel'.

email chef@tallyrand.info