I recently adopted this recipe having loved it when I prepared it myself. They are a bit of work, but the results are delicious and impressive. I do not plan to change the recipe but may add some hints from my own experiences. Orignal chef's comments: These are very simple fancy cookies to be served either alone or with a mousse, ice cream, fruit, custard or most anything. They can be formed into cups to hold your dessert. This is a simple and foolproof recipe which I make at work all of the time. Prep time does not include chilling the batter overnight. Recipe adapted from David Blom
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Units: US | Metric
- 1Put the cream and butter in a small saucepan and heat over medium heat until the butter melts.
- 2Remove from heat and stir in the vanilla.
- 3Put the almonds, sugar, flour and zest in a medium bowl and stir to mix thouroughly with a rubber spatula.
- 4add warm cream mixture and stir with spatula until batter is smooth.
- 5Cover the batter with plastic wrap and refrigerate until THOROUGHLY chilled and thickened- preferably overnight.
- 6The batter can be made ahead and refrigerated, wrapped airtight, for 4 days.
- 7Baking the Tuiles: Preheat the over to 325 degrees and place your oven rack in the middle or lower third of the oven.
- 8You will need a rolling pin, wine bottle or some other cylindrical object to form the tuiles.
- 9They can also be formed over the bottom of a cup to make a container for mousse or berries etc.
- 10Stir the chilled batter to remix.
- 11Drop batter onto a parchment or silpat lined sheetpan, allowing 1 teaspoon of batter for each tuile.
- 12Leave 2 inches between each one.
- 13There is no need to spread out the batter- it will spread itself.
- 14You can make these larger if you want, but will have to adjust baking times accordingly.
- 15Bake the tuiles for 5-8 minutes until they spread and turn honey brown.
- 16DO NOT LEAVE THE KITCHEN- the tuiles will go from almost done to overdone in a very short time.
- 17Remove sheetpan and allow to cool for about 30 seconds.
- 18Forming the Tuiles: slide the tuiles back and forth with your fingers or a spatula to release them.
- 19Pick them up one by one and lay on the rolling pin.
- 20Press lightly on the tuile with your hand to get a nice curved shape.
- 21The cookies will mold and cool in a few seconds, so you should remove the shaped cookies as soon as you need room on the rolling pin for more.
- 22If the tuiles become cool and hard to remove from the sheetpan, put them back in the oven for 1 minute and then continue.
- 23Repeat with the rest of the batter making sure that the sheetpans cool between batches.
- 24Decorating the tuiles: Scrape the melted chocolate into a parchment cone or plastic zip-lock bag.
- 25Snip the end making a tiny hole and pipe very thin lines across the tuiles.
- 26You can also use a fork dipped into the chocolate and then waved back and forth over the tuiles.
- 27Serve as soon as the chocolate sets.
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Nutritional Facts for Almond Tuiles
Serving Size: 1 (487 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 55.8
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 1.6 g
- Cholesterol 7.9 mg
- Sodium 11.1 mg
- Total Carbohydrate 4.6 g
- Dietary Fiber 0.3 g
- Sugars 3.8 g
- Protein 0.7 g
The following items or measurements are not included:
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