Receta Recipe For Tuiles
French in origin, tuiles are meant to be crispy. They are a baked wafer, extremely thin and usually shaped in an arc. This is because they are named after the French word for tile and resemble the shape of roof tiles. Use as a garnish for any soft dessert such as crème brûlée.
Head straight on to the Recipe For Tuiles ♥
With only two weeks to go before we left for Sicily I still had not tested my new sleeping tablet. Then I was struck with the worst headache I have had for years. It was a sinus pain behind my eyes. Eventually I took some medication and went home. That night I took another tablet and did not sleep. Saturday was a repeat of the no sleeping situation. At midnight I took the sleeping tablet. I was out for the count within 5 minutes, and wide awake 4 hours later. Thankfully I suffered no ill side effects from the medication. This was a huge relief even though I was wide awake. Sunday night was another restless sheep and on Monday I Googled my sinus medication. Turns out it is a no-doze tablet and insomnia is one of the side effects.
Today’s inspiration ♥ Recipe For Tuiles ♥ can be found on Lavender and Lime Click To Tweet
I went to the chemist that afternoon and he gave me some nighttime tablets. When I told Dave he let me know that he too had not been sleeping which is not a surprise as we were both using the same sinus medication. We had also made these tuiles together. It is much easier to have a second pair of hands when making these biscuits. But don’t have sleepless nights if you are alone. Just be organised and accept there could be failures. Thankfully, all you have to do to remedy the situation is pop the biscuits back in the oven for 30 seconds. If you want to make them in advance, bake for 5 minutes and set aside. Then pop them back into the oven for 30 seconds, shape and serve.
Click on the links for conversions and notes. Tuiles Save Print Cut out any template shape you want from acetate to make these All Rights Reserved: an original recipe from Lavender and Lime Ingredients 1 egg white 60g caster sugar 30g flour 30g butter, melted Method Place the egg white into a bowl of a stand mixer and whisk until at soft peak stage Add the sugar and flour and whisk to combine, scraping down the sides if necessary While whisking on a low speed, slowly add the butter Once combined, cover the bowl and place into the fridge to chill for an hour Preheat the oven to 180° Celsius Place a thin layer on a lined baking sheet, using a template if necessary * Bake for 5 minutes, remove from the oven and shape straight away My Notes * I found it best using a silpat and it was easier to do 2 at a time 3.5.3251
Inspiration published on Lavender and Lime October 12:
2016 – Wholesome Nutrition For You
2015 – Rose Pink Biscuits
2012 – Freshline From Spar
2011 – Dandelion
2010 – Pasta With Bacon, Mushrooms And Tomato / Something Sweet Challenge: Biscuits
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