- Dish type
- Biscuits and cookies
These French cookies are easy to make and look beautiful when you shape them. Otherwise, they run into each other.
Cheshire, England, UK
15 people made this
- 120g butter, softened
- 120g icing sugar
- 4 egg whites
- 1/2 teaspoon coffee essence (such as Camp)
- 100g self-raising flour
- 2 tablespoons of good quality cocoa powder
MethodPrep:30min ›Cook:10min ›Extra time:1hr chilling › Ready in:1hr40min
- Use an electric beater to mix the butter and sugar together. Add the egg whites, beating in one at a time. Add coffee essence.
- Lower the speed and add the flour and cocoa. Stir gently to combine, then refrigerate for at least 30 minutes to an hour.
- Preheat oven to 180 C / Gas mark 4. Line 2 baking trays with greaseproof paper. Drop teaspoons of the biscuit batter on the trays about 10cm apart.
- Bake for 6 to 8 minutes or until slightly crisp around the edges. While they are still warm, place them (one at a time) either over a glass to make them curved, or in the hollows of an empty egg carton to create little baskets, or around a wooden spoon handle to make them cigar shaped. Allow to sit a few minutes to harden.
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You’ll love my easy to follow Tuiles Recipe – wafer thin crispy perfection to top ice cream or desserts. Ideal to use up leftover egg whites ! This French tuile recipe includes instructions for Almond Tuiles, Chocolate Dipped Tuiles and Biscuit Curls.
Although you may think tuiles are difficult to make, in reality, the recipe is relatively straightforward. That said, if this is your first time making tuiles there are a few things to watch out for.
I recommend reading through this post or watching the video for hints and tips so your tuiles turn out first time.
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Tuiles are one of my favourite biscuits to have with a cup of coffee. So whenever I order a coffee at the local cafe on market day here in France, I’m looking forward to the biscuit as much as the coffee.
Speculoos biscuits are served and if I’m really lucky it’s a Speculoos tuile, whisper thin and delicately spiced with cinnamon, ginger, cardamon and cloves.
Ingredients for Chocolate Tuile
- ½ cup Unsalted Butter (room temperature)
- 1 cup Confectioners’ Sugar (sifted)
- 4 Egg Whites
- ½ teaspoon Vanilla Extract
- 5 tablespoon Processed Cocoa Powder
The ingredients you require to make the tuile are readily accessible in any supermarket. You might find some of them in your kitchen. So make a note and then proceed to the time you need to prepare this recipe.
How Much Time It Will Take To Make Chocolate Tuile?
- Take the jar of an electric mixer and beat sugar and butter in it at medium-high speed. Beat the one egg white at a time in it. Followed by the vanilla.
- Reduce the speed of the mixer and add cocoa powder. Mix them well. Avoid over mixing. Cover the bowl and chill it for 1 hour atleast.
- Set the oven to preheat mode at 325 degrees F (165 degrees C)
- Now, tale a thin sheet of plastic or cardboard and cut a whole of 3 ½ inch diameter to make a tuile template. Line the parchment paper or silicone mat on the cookie sheet and place a stencil on it. Use a small off-set spatula to pour the batter in the center of the hole and spread evenly. Lift the stencil carefully. Repeat this for more.
- Bake them in the oven till they get lightly brown on the edges. It may take 8-10 minutes.
- Remove them from the oven and while they are hot, take off the tuiles. Drape them on the rolling pin. Let it rest for a few minutes so that they get hard.
- Store them in an airtight container.
You can decorate a cake, ice cream, mousse or any dessert you want to make it spectacular. You can shape them as per your choice. Cut it or roll it according to the dish with which you will serve.
Nutritional Breakdown of Chocolate Tuile
Let’s have a look at the nutritional distribution of this recipe of chocolate tuile.
How to Make Chocolate Tuile at Home | Video
I have uploaded the recipe video. Watch it and be clear about the details. If you still have any queries, write them up in the comment section below and I will try to help you.
Do try this recipe and share your reviews in the comment section below. I would like to see how your attempt came out. Share your stories while making the recipe. Your suggestions are also welcomed. Write them up in the comment section and I will keep a note on that. Now, hurry and enjoy cooking.
Mary Berry’s Tuiles with Chocolate Mousse
Pretty and delicately decorated, these biscuits are baked quickly and shaped as soon as they come out of the oven. If they start to harden, becoming too firm to bend before you have a chance to shape them all, just return the sheet to the oven for 30–60 seconds to soften. You can bake them all and then freeze some, or keep the mixture in the fridge for 3–4 days to make fresh tuiles when wanted.
For the tuiles:
200g unsalted butter, softened
6 large egg whites, at room temperature, lightly beaten
50g dark chocolate (your favourite), broken into even pieces
For the chocolate mousse:
200g dark chocolate (about 36% cocoa solids), broken into even pieces
1 large egg white, at room temperature
You will need:
1 baking sheet, lined with baking paper
Buy the book
This recipe was taken from The Great British Bake Off: Everyday. For more like it, buy the book now.
Heat your oven to 180°C/160°C fan/350°F/Gas 4. To make the tuile mixture, put the soft butter, icing sugar and vanilla into a mixing bowl and whisk together with an electric mixer to make a paste. Gradually add the egg whites, whisking constantly. Fold in the flour, a little at a time, stirring between each addition.
Transfer a sixth of the mixture to a small bowl, add the cocoa powder and beat with a spatula or wooden spoon until well mixed. Cover both bowls with clingfilm and leave to rest at room temperature for 30 minutes.
Meanwhile, make the chocolate mousse. Heat 150ml of the cream in a small pan until just simmering. Remove the pan from the heat, add the chocolate pieces and stir gently until the chocolate has melted and the mixture is smooth. Pour into a bowl and leave to cool for 15 minutes.
Add the remaining cream and beat with an electric mixer until the mixture stands in soft peaks when the whisk is lifted out. Put the egg white into another bowl and whisk (with a clean whisk or beaters) until it stands in stiff peaks. Whisk in the sugar, a tablespoon at a time, then keep whisking to make a soft, smooth and glossy meringue. Gently fold the meringue into the chocolate mixture. Cover the bowl and chill until set.
While the mousse is chilling, make the tuiles. First make a template for the round tuiles by cutting out holes 7cm in diameter from a plastic sheet or the lid of an old ice cream carton. Set the template on the lined baking sheet. Spread plain tuile mixture over the cutout shapes using a palette knife, then draw the blade across the template to scrape off the surplus tuile mixture. Carefully remove the template by peeling it away from the sheet.
Spoon the cocoa tuile mixture into a small piping bag fitted with a writing tube (or a disposable bag with the end snipped off) and pipe patterns – dots/squiggles/wavy or straight lines – on the tuiles. Place in the heated oven and bake for 5–6 minutes, until the tuiles are just turning golden around the edges. Remove the sheet from the oven and, working very quickly, lift each warm tuile off the baking sheet with a palette knife and drape over a rolling pin so the tuile cools in a curved shape. Leave to cool and set.
To make tuile cigars:
Spread the plain tuile mix over the template as before, but don't add the cocoa decorations. Bake as in Step 6. While the tuiles are baking, gently melt the 50g dark chocolate. Remove the sheet from the oven and, working quickly, lift the warm tuiles off the sheet and gently curl them around wooden spoon handles to make neat cigar shapes. Leave to cool and set, then slide them off the spoon handles and dip both ends in the melted chocolate. Leave to set on a sheet of baking paper. (The baked tuiles – both curved and cigars – can be frozen or kept in an airtight tin for 3–4 days.)
To make a tuile basket, line the baking sheet with a silicone sheet. Drop a spoonful of the tuile mixture onto the sheet and spread out with the back of the spoon to an uneven circle about 13cm across. Bake for 5–6 minutes until pale golden. Remove the baking sheet from the oven, carefully lift off the tuile and quickly mould it over an upturned pudding mould or ramekin to make a basket shape. Leave to cool and firm up before gently lifting the basket off the mould. Fill with the chocolate mousse and serve as soon as possible with the curved tuiles and tuile cigars.
- 1 cup (4 ounces) confectioners' sugar
- 1/2 cup plus 2 tablespoons (3 1/8 ounces) all purpose flour
- 1/8 teaspoon salt
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
- 3 large egg whites
- 3 ounces bittersweet chocolate, melted
- 1 cup sprinkles for garnish
In medium bowl, whisk sugar, flour, and salt to combine. Stir in butter, vanilla, and whites until smooth. Chill until thickened, about an hour.
Adjust oven rack to middle position and preheat oven to 375°F. Line baking sheet with a silpat-style non-stick baking sheet liner (see note). Spread 2 or 3 scant tablespoon sized portions of batter into a 4- by 6-inch oval. The batter should be spread evenly and should be practically transparent.
Bake until the edges are golden brown and the center is a faint golden color (not pale). Remove pan from the oven. Use an offset spatula to immediately remove one tuile from the pan and place on a work surface bottom side down.
Immediately roll up tuile into as tight a cylinder as possible, from the short end, with your fingers and palm, taking care not to burn yourself. Hold for a second to set, then set aside to cool. Repeat with the remaining tuiles. If the tuiles cool and become too brittle to roll, return briefly to oven to soften. Repeat with remaining batter.
Dip an end of each tuile in chocolate, dip in sprinkles, and set on a parchment paper lined tray. Refrigerate to set chocolate. Serve at room temperature.
Tuiles (or "toolies," as young culinary students have been heard to say) are properly pronounced "tweel." The s is silent. If you don't speak French, you just can't win sometimes. But if you actually make these cookies, you win big! They are a quintessential cookie experience: ultrathin, elegant, addictive, very flavorful, and infinitely flexible (literally and figuratively) once you get the hang of them. They appear to be a project at first, and then you'll find that you want to make them again and again. This explains why there are so many tuiles in this book. I couldn't stop. You'll want to try them curved, rolled into little cigarettes, or shaped as tiny ice cream cones for a fancy party. You will invent your own flavors.
What's important to know about making tuiles? Timing is important: The cookies are very thin, so if you've never baked such thin cookies before, you might start by baking one sheet at a time on one rack in the center of the oven. Then you can graduate to handling two pans, remembering that you must rotate the pans, front to back and top to bottom, when you do. Measure flour scrupulously (see page 14 of the book or use an electronic scale). Too much flour in such delicate cookies will toughen them.
Pastry chefs use a small offset spatula to spread tuile batter into thin rounds with or without a template. Absent a template (which requires that you use a little offset spatula), home bakers may find it easier to smear the tuile batter out to the desired diameter with the back of a small spoon using a circular motion.
How To Make And Use A Stencil For Tuiles
Cut stencils for tuiles out of any thin piece of plastic-such as a cottage cheese container lid or a flexible plastic place mat or cutting mat, or one normally used as a cutting board. Rounds, ovals, long cat's tongues, or any shape without intricate or fine detail will work perfectly: I've seen starfish, cacti, zigzags, spirals, and bunny rabbits. To use a stencil, hold it flat against the pan liner. Smear a little batter across the opening with a small offset spatula. Lift the stencil and repeat.
More Efficient Tuile Baking
While cookies are baking, you can continue to spread batter on extra pan liners set on the counter (or on extra pans if you have them). Slide the batter-laden liners onto cookie sheets and into the oven as soon as the oven is empty. You do not have to wait for the pans to cool between rounds so long as the liners are already filled with batter when you slide them onto the pans and the pans go into the oven immediately.
Notes about this recipe
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- 1/4 cup hazelnuts, coarsely chopped
- 1/4 cup raw pistachios, coarsely chopped
- 1/4 cup slivered almonds
- 1/4 cup pine nuts
- 4 tablespoons unsalted butter, melted and still warm
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder (not Dutch-processed)
- 1/8 teaspoon salt
- 2 large egg whites
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 2 teaspoons freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 350°. Line 3 large baking sheets with silicone liners or lightly buttered aluminum foil (press out any wrinkles). In a medium bowl, mix all the nuts.
In another medium bowl, whisk the melted butter with the sugar, cocoa powder and salt. Add the egg whites and whisk until smooth, then whisk in the flour and the grated Parmigiano-Reggiano.
Spoon level teaspoons of the batter onto the baking sheets, about 3 inches apart. Using the back of a spoon, flatten the batter into 2 1/2-inch rounds. Sprinkle each round with about 1 teaspoon of the mixed nuts.
Bake one sheet of cookies at a time for about 12 minutes, until they are just firm. Let the cookies cool on the baking sheet for 1 minute, then transfer them to a wire rack to cool. To make curved cookies, carefully drape the hot cookies over a rolling pin and let cool until they are hardened, about 2 minutes. Bake the remaining cookies and let them cool completely before serving.
Tuiles Tested Recipe
uiles, French for 'tile', are a thin and crisp cookie with a lacy texture. The name 'tuile' comes from their traditional curved shape (like a Pringle) that copies the shape of roofing tiles once used in France.
Butter well a cookie sheet by using a pastry brush dipped in melted unsalted butter. (Make sure your cookie sheet is well greased or else the cookies will stick.) Preheat oven to 350 degrees F (l80 C) and place the oven rack in the center of the oven.
In a large measuring cup mix all the ingredients together. Let the dough rest for 10 - 15 minutes. Drop about 1 teaspoon of dough onto cookie sheet. Using a wet fork press thinly into a round shape. (Have a bowl with water close by to keep wetting your fork.) It is very important to spread the batter very thinly. The dough should be the thickness of the almond. Only put four cookies per baking sheet as they spread and have to be rolled onto a rolling pin immediately upon removing from the oven (while still warm).
Bake until golden brown, about 7 minutes . Rotate the cookie sheets front to back halfway through the baking period. While these are baking prepare your next sheet.
Remove from oven and have a rolling pin and spatula or pancake turner close by. Cool the cookies for about 30 seconds to one minute, until they can be lifted without tearing, but are still flexible. Place each cookie on top of the rolling pin and gently press to get the curved shape. Quickly do the other three cookies. If cookies become too rigid to roll, return them briefly to the oven to soften.
When cool transfer to cooling rack.
Repeat with remaining batter. These are best served the same day. They tend to lose their crispness after a day. I usually make what I need for that day and save the rest of the batter in the refrigerator until later.
Note: My cooking instructor told me a way to test to see if you have made the tuiles thin enough: After baking and cooling the tuiles, drop one to the floor. If the cookie shatters into small pieces it is thin enough. If not, then the batter needs to be spread thinner.
Chocolate-dipped Sesame Tuiles
Our addition of sesame to this classic french recipe adds a savory element to the delicate cookies. Beautiful to the eye, they can be used as dessert toppings or enjoyed on their own.
Yields: Makes about 48 cookies Time: About 1 hour
- 1/2 cup plus 1 tablespoon sesame seeds, preferably unhulled
- 1/3 cup granulated cane sugar
- 1/3 cup unbleached all-purpose flour
- 1/8 tablespoon kosher salt
- 2 extra-large egg whites at room temperature
- 3 tablespoon unsalted butter with 82% butterfat, very soft
- 8 ounces tempered Dark chocolate for coating cookies
- Flavorless vegetable oil for the pans
- Preheat the oven to 350 F. Line the bottoms of four 12-by-18-inch sheet pans with parchment paper. Lightly coat the paper with flavorless vegetable oil. Put a rolling pin on a work surface. If you have two rolling pins, ready both.