I feel like tuiles are the biggest pastry chef secret. They are so incredibly easy to make, but look so fancy and really up the bar for desserts. I feel like I'm always seeing tuiles on the dessert menus at fine dining establishments. So why not bring that home? Tuiles are like incredibly thin cookies. They can be molded to whatever shape you want. I molded one to the bowl for a nice honey cookie crunch to the bottom of my ice cream and stuck more on top. I served it with plain old vanilla ice cream and the tuiles really gave a wow factor.
Ingredients
4 tablespoons butter
1/4 cup brown sugar
1/4 cup honey
1/3 cup + 1 tablespoon flour
Instructions
1. In a small mixing bowl beat the butter, brown sugar, and honey together with a hand mixer until smooth and creamy.
2. Use a spoon to stir in the flour. Mix until all the flour has been combined into the dough.
3. Refrigerate until solid (about 2-3 hours).
4. Preheat an oven to 400 degrees.
5. Roll the dough into marble sized balls. Press them between the palms of your hands to flatten and set on an ungreased baking sheet. I bake them 12 at a time. For a bigger tuile make a larger ball, but don't go much larger than a walnut. Either way the baking time is the same.
6. Bake in the preheated oven for about 5 minutes. The tuile should be golden colored.
7. Let cool on the baking sheet for 1-2 minutes. Then, use the back of a metal spatula to lift the tuiles off the pan. Drape on a rolling pin for a curved look, lay flat, mold to a bowl or small cup, or roll. They will harden within a few minutes.
8. Allow the tuiles to harden. Once cooled they should be nice and crisp. If not serving right away, store in an airtight container. I served mine with vanilla ice cream for a milk and honey dessert.
Tip: If your tuiles cool too long on the pan you can always pop them back in the oven for about a minute to loosen them up.
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