Originally from France, tuiles are thin cookies that are shaped curved like roof tiles. They can also be formed into various shapes and used as a garnsih for desserts. Okay, so you see mine are not curved....no..actually there are a few that i made them curve..heh..i was a little afraid that i might break them all into pieces. You see, prior to this i made a batch of chocolate tuiles from another recipe but they hardened very quickly when they were out from the oven and i had problem curving them..One tip that is being shared around is that when they get hard or crisp to shape, put them back into the hot oven for a minute but i forgot! ..and on top of that, i underbaked them and thus they did not stay crispy as they should be.
I decided to move on to another recipe and made these almond tuiles instead. I started just baking a few pieces at the recommended oven temperature and they did not stay crispy too, therefore i adjusted it to 180C so if you are trying out this recipe, please test and decide, what doesnt work for me may work for you. What i get at 180C was nice crispy cookies and they are very addictive too! Feeling a little cowardly, i only curved 5 pieces, just 5 :)
On a related note, what i found out that these almond tuiles are actually very same as the Bienetta-Florentine Premix which i bought from a local bakery supplier shop here during early this year. I do see some of you have tried this premix, if you are wondering how's the taste of these almond tuiles, in my opinion, they are quite the same..or maybe they are the same thing. I am baking along with Joyce and Zoe and tuiles is the theme. The linky will be opened from today up till Nov06, 2013, everyone is welcomed to join. Cheers!
|a few curved tuiles...|
Recipe ( from Green Cilantro ), whom adapted from Pierre Herme
makes around 22, depending on the size you make them
40gm egg white
few drops vanilla essence
125gm almond slices
1tbsp melted butter
10gm cake flour
1. Combine sugar, egg whites and vanilla essence in a large bowl and stir with a rubber spatula.
2. Add the almond slices into the bowl and mix gently
3. Add the melted butter into the mixture and stir to combine.
4. Cover and let this mixture at room temperature for 1 hour.
5. Sift the flour into the mixture, stir gently to incorporate fully and let the mixture sit for another 30 mins.
6. On a silpat or baking paper, spoon the almond mixture into a circle as thinly as you can, about 6cm in diameter. Bake for 12-15 mins at 160C ( i baked mine at 180C for about 11mins )
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