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Vanilla Tuiles – with lemon mousse & raspberries

Use this recipe as a guide and get creative to add something whimsical to your table this Easter. Tuiles (pronounced “tweels”) are traditionally thin crisp almond cookies that are very moldable and pliable while they are still warm. They are great to have in your baking repertoire as they can be sweet, savory, filled with a variety of fillings, or molded into many different shapes.

pastry ingredients:

¼ cup softened butter ½ cup sifted confectioner’s sugar 2 teaspoons pure vanilla extract
2 large egg whites (slightly whisked with a fork) 1/2 cup sifted all-purpose flour

directions:

Preheat oven to 350 degrees. Using a mixer, cream butter, sugar, and vanilla to a paste on low speed. Keep stirring and gradually add the egg whites. Continuing on low speed, add the flour a little at a time until it is incorporated into the mixture, but be careful not to over mix. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to become firm. (This batter will keep in the fridge for up to a week, just make sure you take it out 30 minutes before you plan to use it.) Line a baking sheet with parchment paper sprayed with nonstick baking spray or softened butter and chill in the fridge for at least 15 minutes.

Spread the batter into thin circles. Use a lid or other round object as a stencil — just mark it on the parchment before you grease it. Bake in the preheated oven for 5-10 minutes, just until the edges turn golden brown. Immediately release cookies from the baking sheet and cut shapes or bend them to form a cup or cannoli. Shape while still warm. Set on a cooling rack to cool completely before filling.

lemon mousse ingredients:

1/2 cup lemon juice 1 cup sugar 4 egg yolks 1 egg
6 tablespoons butter, diced 3/4 cup heavy cream, whipped 1 cup fresh raspberries Confectioner’s sugar

directions:

In a large heavy bottomed stainless steel saucepan, combine the lemon juice, sugar, egg yolks, egg, and butter. Over medium-high heat, whisk the mixture constantly until thickened. Strain it through a fine mesh sieve into a bowl set over ice and chill, stirring occasionally, until slightly thickened. Fold in the whipped cream gently until combined; cover with plastic wrap and chill until ready to assemble. Fill vanilla tuiles with the lemon mousse or serve in cups with the shaped tuiles. Garnish with raspberries and powdered sugar.

 

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