A Lesson In Tuiles

Before taking on this challenge of baking all the technicals my go to recipes to scratch the baking itch would mostly be muffins and cookies.  With a smattering of bread mixed in. Usually, it would be a Friday night (I party hard at my house) and I would feel like baking.  The next twenty minutes would consist of me scrolling through Pinterest for things like the ultimate best ever oatmeal cookies, followed by 20 minutes of mixing, scooping and baking.  Most of the recipes I chose would produce thick and chewy cookies that would cause some serious post cookie guilt if you ate more than one.

This whole undertaking has changed so many things about baking for me. I have a new appreciation for baking that isn’t heavy and indulgent but instead is light and delicate.   But the thing that has changed the most is that these recipes are so dainty that I ate about 12 tuiles last night and didn’t feel the least bit guilty about it!

The recipe that I found online for Mary Berry’s tuiles includes a recipe for chocolate mousse to serve with the tuiles.  The mousse was not in the show, therefore, I did not make the mousse.  Eggs and sugar are hot commodities in our kitchen and I wasn’t about to go sacrificing more to the bake off than is necessary.  So I dove straight into the tuiles.

The making the batter/dough was an experience.  And for once I feel like I can provide some useful insight to anyone that is thinking about making tuiles.  So sit back while I share a novice, not very great baker’s, lesson in tuiles.

Step 1.  gather your ingredients, including fancy vanilla bean paste that costs way too much money.

20170907_175040 (1).jpg

Step 2.  Beat the butter and sugar together until smooth.  Then add in your un-whipped egg whites.  This will feel really wrong.  And truthfully you may think you have made a horrible mistake at this point.  The egg whites will not want to be friends with the butter. They will try to froth up and be all “I want to be a meringue I don’t want to join your butter party”.  Ignore them. Keep going.

Step 3.  After your egg whites are mixed in you will have a terrible mixture of frothy whites and crumbly butter.  You will probably still think everything is wrong and spend several minutes re-reading the recipe to see what you did wrong. Nothing!  You did nothing wrong!  Just keep going, mix in the flour.  The flour is magic and will make everything better.  Keep mixing in the flour. Whack it around the bowl for ages. You did it!  You made tuile batter!  But most importantly you took something that looked horrible and inedible and made it look good enough to stick your finger in and try. Congratulations!

20170907_180212-COLLAGE (1).jpg

Step 4.  Take some of the resurrected batter and make it chocolaty.  You are free to claim you measured out a 1 sixth portion while really conserving dishes and eyeballing it.  You can even place the bowl on a scale to give the impression of weighing it out.  This is fine.

20170907_181003.jpg

Step 6.  Make some tea and take a break.  You’re in for a long haul.

Step 7.  Get some tuile templates.  Or steal some binder dividers from your office cut out some holes.

20170907_181404

Step 8. Begin scooping your batter into the holes and scraping off the excess.  Go thin.  You will think it is too thin.  This is the only time in life when thinner is better.  You might think this is thin enough.

20170907_184651

It is not!

Step 9.  Pipe on some fancy designs with your chocolate batter.  Definitely, don’t pipe on anything inappropriate.

Step 10.  Put the tuiles in the oven and wait. Your tuiles will take 6 minutes to bake.  You cannot accomplish anything in six minutes so don’t even try.  For example, if you try to unload the dish washer in six minutes you will regret it.

20170907_192837.jpg

Step 10.  Take the non-burnt tuiles and turn them into tuile Pringles by draping them over a rolling pin.  Once you realize Pringle tuiles aren’t that great move on to Step 11.

Step 11.  Repeat steps 8 and 10 minus the chocolate artwork. And turn on the cold water. You’re about to burn your finger prints off.

Step 12. When the tuiles come out of the oven and are piping hot, fight your survival instincts and pick up the burning cookies.  Wrap the tuiles around a spoon handle and think about something else.  You are welcome to yell profanities at this point.

Step 13. Run your fingers under the cold water and admire your work.

20170907_194337.jpg

Step 14.  Melt your chocolate and dip.  Try your best to wait for the chocolate to cool before eating all the tuiles but life is hard and tuiles taste good so do what you have to do.

And thus concludes my lesson in tuiles.

5 thoughts on “A Lesson In Tuiles

  1. I love the lesson in tuiles. They seem like a lot of work for what looks like essentially a sweet Pringle, but maybe if I tried one I would be convinced to make the effort!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s