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You know that feeling you get when you fall in love your first bite of something and you can't wait for the second? With each bite...

TUILES AUX AMANDES

September 29, 2014


You know that feeling you get when you fall in love your first bite of something and you can't wait for the second? With each bite it gets better and better, one by one you indulge yourself more and more into a sugar high, at which point you realize you have eaten every last bite. Yeah well that's what happened to me the first time I tasted Tuiles aux Amandes. 

I remember when we first moved to France, James and I would venture into our local boulangerie every week (day) and always try a new French pastry we had never had before. We tried anything and everything, and because of this an extra ten pounds suddenly made its way onto my body. It was totally worth it! On one of our trips down the street to gorge ourselves, the baker put out these little curved cookie treats. James let out a squeal and said (in a heavy French accent) "Sacré bleu! Tuiles! You have to try these!" So we bought the lot and sprinted home to sit on the couch and proceed to finish them all. Once again, it was totally worth it! So this is how my love affair with tuiles began and why I wanted to share with you how to makes these little darlings at home.

The word tuile means tile in English and is named for their resemblance to French roof tiles, which I think is so cute. There are several variations of tuile but the kind I see most frequently here, are ones with almonds. 

I love to make them when I am craving a light indulgence and am trying to cut back on the traditional sugary French treats. They are a light, crispy edged and soft centered buttery almond cookies, and pair perfectly with tea or coffee. 

Tuiles aux Amandes

prep time: 20 minutes
cooking time: 5 minutes
makes: approximately 50 tuiles

INGREDIENTS
2/3 cup | 80 g cake flour
2 cups + 1 tbsp | 250 g confectioners' (icing) sugar
1 egg + 5 egg whites 
1 tsp vanilla extract
7 tbsp | 100 g butter
+ 1 1/2 tbsp butter for baking sheet
2 3/4 cups | 250 g sliced (flaked) blanched almonds

Equipment: Tuile mould or rolling pin

INSTRUCTIONS
1. Sift together the flour and confectioner' sugar into a large bowl.
    Using a wooden spoon, gradually incorporate the egg, egg whites and vanilla extract.
    In a small saucepan (or in the microwave), melt the butter and add to the mixture.
    Using a rubber spatula, carefully fold in the sliced almonds. 
    Don't over mix, as it will break the almonds.

2. Preheat oven to 350°F | 180°C | gas mark 4.
    Using a spoon dipped in cold water, scoop out batter and drop onto a buttered baking sheet with    
    your index finger. Ensure you do not make the tuiles too big or spaced too closely, they will spread      
    slightly during baking.
    With a fork dipped in cold water, flatten and spread each tuiles by lightly pressing down and creating   
    rounds of equal thickness.

3. To shape the tuiles you can use a special tuiles mould, but for those of you like me who don't have 
    one, you can use a rolling pin or any round shaped object (i.e. wine bottle). Just ensure the rolling pin 
    is lightly oiled and place on a dish towel to keep from rolling.
    Place baking sheet in oven and bake for about 5 minutes. Watch carefully, as soon as the edges are   
    golden brown, remove from oven.

4. Quickly remove each hot tuiles with a metal spatula, place in mould or drape over rolling pin and 
    press down lightly to shape. Continue to do this with each one and as soon as it sets, transfer to a 
    cooling rack. Handle with care, the baked tuiles are very fragile. If the tuiles harden on the baking 
    sheet before being shaped, pop them back in the oven for a quick minute to soften again.

5. Allow to cool completely and store in an airtight container.

Bon appétit!

I will be posting a new French pastry recipe every week now, so if you fancy any recipe in particular please send a comment my way. 




(Recipe from the decadent LADURÉE Sucré cookbook)

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