Tuiles have always fascinated me. Like a butterfly’s wings, they’re beautiful, but incredibly thin and fragile. How in the heck could (or would) I ever make them? Well, my chance came this week… in the form of Dorie’s infamous tuiles. Seriously, the photo in her book is gorgeous. Mine definitely didn’t measure up to those beauties.
After reading the recipe and browsing the posts on the P&Q, I made the dough ahead of time to where I could just take it out and bake ‘em up whenever I had a few minutes to spare. So, on Sunday (after my return from the Man Cave) I lined a baking sheet with parchment paper and got to work. The dough “melted” very quickly, and by the time I had six ready to go, my hands were completely covered in sticky dough. After a little hand-washing, the tuiles went into the oven and I stood there, enthralled with how they transformed in such a short amount of time. In the end, I decided to leave mine flat. They ended up really greasy on the bottom, but were delicious… and that wonderful maple smell carried throughout the entire house!
Thanks to Hindy of Bubie’s Little Baker for serving as this week’s hostess. If you’re looking for the recipe, click on over to her blog… and if you’d like to see all the other Tuiles floating around the web, check the list of TWD bakers here!
Translucent Maple Tuiles (pgs. 173-175)
Source: Baking – From My Home to Yours by Dorie Greenspan