Wednesday, November 6, 2013

Bake Along #54 Coffee Tuiles

I never heard of Tuiles (read: tweel) before. I think I ever ate this thin crisp cookies. Can't remember when and where though LOL
I ever baked something similar to this. Not the same, but pretty similar. It's brandy snaps (I converted it into Kahlua snaps: HERE)
Overall, I prefer Tuiles

Baking Tuiles was quite a challenge. Baking to shaping time was really crucial. You underbake, the cookies wouldn'tt get crisp. You overbake, the cookies would be to firm to shape
These cookies in the pictures were those considered successful. Only six of them LOL
My last six baked in the oven. The third batch. Learnt my lesson from the first and second batch :P

Recipe is from Emeril Lagasse for Food Network. You may view it HERE
Original recipe is Almond Tuile Cups. I made half recipe, replaced almond extract with coffee and omitted sliced almonds

What you need:

1/2 cup all-purpose flour
1/2 cup powdered sugar
1/8 tsp salt
3 large egg whites
4 tbsp. unsalted butter, melted
1/4 tsp almond extract (coffee emulco - stick to 1/4 tsp for half recipe)
1/2 cup sliced blanched almonds, toasted (omitted)
Preheat oven to 175degCF and line a large baking sheet with parchment paper and set aside
In a bowl whisk together the flour, sugar and salt
Whisk in the egg whites, butter, and coffee emulco until well combined. Let the batter sit at room temperature for 45 minutes
Drop a rounded teaspoon of batter about 3 inches apart onto the baking sheet. Spread the batter with the back of a spoon into 3-inch rounds
Bake in middle rack of the oven until golden, about 5 to 8 minutes
With a thin spatula, quickly remove the cookies 1 at a time from the baking sheet and drape on top of a rolling pin (If the cookies become too brittle, replace on the baking sheet and place in the oven for 10 seconds to soften)
Cool the tuiles completely on the rolling pin, then gently lift off and transfer to a platter until ready to use

This is for Bake Along , a baking event organised by  Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids


  1. this is some piece of art.... they are so gorgeously baked... so think and i'm sure they give you a fantastic crisp

  2. Yea, I also got to know Tuile through the blogging sphere but have not personally try it. It looks good to snack on.

  3. Hi Alice,
    Your tulies looks lovely, very nice shape! Yes, making these are a real challenge, but it was fun! :)
    Now I'm wishing for some tuiles to munch after looking at yours! I love the coffee flavour, must be very fragrant!

  4. Oh wow! Very uniform in size and thinness! Good job Alice!

  5. It's not easy baking tuille, i failed miserably before. so well done! it looks like the perfect snack

  6. It sounds pretty hard to get nicely baked tuiles. Me too not knowing what is tuiles. I don't think I have the courage to bake for this time Bake Along :P

  7. hi alice, looks like we went thru the same experience ..failed batches and underbaked cookies :) glad to know at least some survived! certainly not an easy bake for me, thx for baking tuiles with us! appreciate that!

  8. Alice, that means your next tuile bake will be perfect! Can get more than 6 hee..hee...



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