16.7.15

A French Affair - Strawberry and Cream Tuiles


These French folks, you’ve got to give them brownie points for getting the food, especially desserts, so right! No wonder Peter Mayle just couldn’t get over his love for all things French. What I love most is that the recipes need not be elaborate, back-breaking ones. They have something for every level of cooking skills. The one I am about to share is easy enough to be made by beginners.

Tuile biscuits they are called. Light and fluffy, and crisp. Fragile in your hand, and buttery-sweet when eaten.  And go so well with a high tea, or as a lovely post-dinner dessert. I found the recipe in this fascinating book titled “Cooking For Two”. It had such fool-proof dinner and dessert recipes, that I actually managed to make every single recipe in that book. The strawberry and whipped cream tuile was, and still remains, my favourite recipe adapted from that book.



This is what you need to make six tuiles
  • 2 egg whites
  • 1/3 cup caster sugar
  • 1/3 cup plain flour, sifted
  • 50 gms unsalted butter, melted and cooled
  • 3-4 fresh strawberries, sliced
  • 6 tbsp, fresh, whipped cream
  • 1 tbps powdered sugar

Pre-heat the oven to 190 C. Lightly grease the outside of some small metal bowls.
Combine the egg whites and caster sugar. Now slowly add the flour, and butter, stirring constantly with a flat, wooden spoon. On a prepared baking tray, use two tablespoons of batter for each tuile, spreading it out into about 12 cms circles. Try and bake them in batches of two.

Bake them until lightly browned, about 6 minutes. Take out the tuiles, and gently and carefully lift them off the tray using a palette knife, and press them over the greased bowls to give them shape. Now allow them to cool until they harden. Repeat with the rest of the batter.

I like to prepare my tuiles in advance for a meal, and store them in an air-tight jar.

Serve each tuile topped with a tbsp of whipped cream, and a few slices of fresh strawberries. Sprinkle powdered sugar before serving.

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