The cooked tuile sets quickly, so if they become crisp before you get a chance to shape them, pop them back in the oven for 10 to 20 seconds to soften and then try again.
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Serves: 8 people
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- Preheat the oven to 170°C/gas mark 3. Line a large baking sheet with non-stick baking paper.
- Cut out a piece of plastic, such as the lid of a food container, to make a flat 10cm circle template. You only want the outer edge for the template, leaving the middle open to fill later on. Turn a glass, muffin tin or dariole mould upside down if you’re making tuile baskets.
- Place the egg white and sugars in a bowl and whisk until a little frothy. Stir in the melted butter and vanilla extract, then stir in the flour to make a smooth, slightly thick batter.
- Place the plastic template on the lined tray and spoon about 1 tablespoon of the batter into the centre. Use a small offset spatula or the back of a spoon to spread the mixture to fill the entire circle, making it as even as possible. Carefully lift the template up to reveal a perfect circle. Repeat to make three more. It’s best to work with just four at a time, as you will need to shape them really quickly once baked, before they crisp up.
- Bake this first batch in the oven for 9 to 10 minutes, until cooked and evenly golden. Working quickly before they set, carefully lift each tuile and shape it gently over the glass, muffin tin or dariole mould for a basket shape, roll into a scroll for a straw shape or twist into a cone shape.
- Leave these aside to cool, carefully removing the baskets from the mould once crisp. Repeat with the remaining mixture to make five more shapes. Use to serve with ice cream. These will keep for up to a week in an airtight container in a cool, dry place.