Sometimes it’s those finishing touches that elevate a dessert from pretty to “this is going on Instagram!” Not only do these simple-to-make tuiles add elegance, but they also taste exceptional, with a delightful crunch and a lively breath of citrus flavour. Go pro-grade with Redpath!
- ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed
- 5 tbsp (71 g) butter 5 tbsp (71 g) butter
- 3 tbsp (45 ml) dark honey 3 tbsp (45 ml) dark honey
- 5 tsp (10 g) orange zest, finely grated 5 tsp (10 g) orange zest, finely grated
- ½ cup (62 g) all-purpose flour ½ cup (62 g) all-purpose flour
- ¼ tsp (2 g) salt ¼ tsp (2 g) salt
- ½ tsp (2 ml) orange or lemon extract ½ tsp (2 ml) orange or lemon extract
Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper.
In a small pot over medium-low heat, combine the Redpath® Golden Yellow Sugar, butter, and dark honey. Stir until butter and sugar have melted; about 2 minutes. Turn off heat.
In a small bowl, whisk together orange zest, flour, and salt. Add the vanilla extract. Pour the sugar mixture over the flour mixture and mix until well combined.
Drop 4 heaping teaspoons of batter onto a baking sheet, spaced well apart. They will spread out as they bake.
Bake for 6 to 8 minutes, or until batter is bubbling and deep golden brown in colour. Take out of oven and allow to cool slightly; about 30 seconds.
Using a small offset spatula, gently lift the tuile off the parchment. Leave as is, or shape into “tubes” or “bowls”.
To shape tuiles:
With the lacy side facing outwards, quickly wrap the tuile around a handle of a clean wooden spoon or dowel. If it becomes too brittle to shape, place tuiles back into the oven for a few seconds to soften. Allow cookies to cool and set for about 1 minute on the mould before carefully slipping them off the handle and onto a wire rack. Repeat process with the remaining batter, using the second baking sheet. Alternate baking sheets when baking off the tuiles, as a hot or warm sheet will make the batter spread too much before it hits the oven.
*Use tuiles to decorate cakes, crème caramels, cupcakes, ice cream, or any plated dessert.
*To make “bowls”, use a tablespoon of batter and place 3 instead of 4 spoonfuls onto the prepared baking sheet. When it is ready, place warm tuile over an overturned cup or small bowl and gently form to the base of the bowl. Allow to set up for about a minute before carefully lifting the cookie off.
*If making tuiles into “bowls” or “tubes”, serve with sweetened whipped cream or pastry cream flavoured with brandy, or fill the tuile bowls with ice cream.
*If desired, vanilla extract can be used in place of the orange extract.