A thin striped biscuit flavoured with vanilla and cocoa. When they are still warm the tuilles can be carefully shaped. You can lay them over a rolling pin or wine bottle for the classic shape. I rolled them over a chopstick to get a more dramatically curved shape. This recipe is enough for roughly 10 tuilles and should be able to fit into your oven in one go.
- 1 large free range egg white
- 40 grams of flour
- 100 grams of confectioners sugar
- 1 drop of vanilla paste
- 1 tsp of cocoa powder
Mix everything but the cocoa powder into a smooth paste, a spatula or spoon works fine.
Divide the mixture and add the cocoa powder to one halve.
Take a teaspoon of the chocolate mixture and spread it onto the parchment paper (a silicone mat would also be good). Use the back of a spoon to spread it out into a circle.
To get the stripe effect you can cut up a flexible plastic card to form 1 cm large teeth. Drag this through the batter so you are left with your stripey chocolate base. You can use a wet tea towel to remove any excess batter outside of your circles.
Put into a preheated oven at 180 degrees. Stay close, this will only take a couple of minutes. The glossy batter will first go matte. Wait a little longer until it goes slightly lighter in colour. Remove from the oven.
Now spread a teaspoon of the white batter on top of the chocolate stripes. Try keeping it as thin as possible.
Back into the oven
It will take another 5-7 minutes until they are done. Once the light batter is going golden on the edges they are ready to shape.
Use a palette knife to remove the tuilles one by one (leave the rest in the oven so they keep warm and flexible). Once you have one out of the oven shape them immediately, you can even just use your hands to role them like a cigar. Once they are cool they crisp up.
Tuilles go limp really fast so eat them on the same day. Enjoy them with a cup of coffee or maybe with ice cream. If you are feeling extra decadent you can fill cigar shaped tuilles with whipped cream.