Recently, one night after a nice homemade dinner, I had a mean craving for a little something sweet. Once I got that idea in my mind, there was no stopping me. No matter what I was able to scrounge from the pantry (none of which was at all satisfying), I still wanted more SUGAR!!! That’s where these tuiles come in. They are a blast from the past for which I had to search through my recipe binders to find. The original recipe came from Sarah at Rover’s in Seattle. I was lucky enough to work in their kitchen for a day while visiting a friend and this recipe has become a favorite for decorative tuiles on plated desserts.
Once these suckers come out of the oven, there’s little time for flailing around to get your supplies in order. So, save yourself the hassle and headache by setting up before you do anything else- trust me.
Form the tuiles over rolling pins- be sure to let them cool just slightly, enough to hold their shape. Drape over a rolling pin (lightly spray with vegetable oil if you want to be sure they will lift off easily). Note: if the tuiles harden, just pop them back in the oven for a few seconds to soften. Lift off and drape- Work quickly!
This is what happens when tuiles stick to the rolling pins or if you don’t work fast enough. Disaster! Not so much- just crumble and use as ice cream topping or bake into cookies. There are endless uses for tuile scraps.
Success! A beautiful batch that should be eaten immediately. These delicate treats will not keep more than a few hours after they are made. My advice is to bake in small batches and enjoy them fresh. The batter will keep for at least 3 days in the refrigerator. Just let come to room temperature and heat in 10 second increments in the microwave until soft enough to spoon out.
adapted from Sarah’s recipe at Rover’s
3/4 cup sugar
3 oz crushed raw pistachios
1 tsp cocoa nibs
2 1/2 T corn syrup
3 1/2 T heavy cream
Preheat oven to 350 degrees. Combine all in a pot and bring to a boil and cook for a few minutes, not too long. Drop onto a sheet pan lined with a silicone mat. Make sure to leave at least 2 inches between mounds of batter (they spread out quite a bit). Bake for 7 minutes until golden.