Sunday, February 14, 2010

Taste Buds: Strawberry & Grand Marnier Custard Tuile


I decided in the spirit of Valentine’s Day to create some yummy desserts that my husband and I could eat after our dinner. I ended up deciding to make Tuile’s which are thin traditionally curved French cookies.

Of course I made the custard and some samples ahead of time this morning while he was at work. YUM.

This recipe is pretty easy, however, it does take time for the baking because you should only cook 2 cookies at a time because you will need to shape them as soon as they come out of the oven (after a 15 second pause to cool slightly). These cookies are thin so they cool fast, which gives them a very unique ability to be shaped into anything you want. Be careful however because once cooled they are impossible to re-shape and they are pretty delicate. You can make them a few hours ahead of time but make sure the container you store them in is airtight because they tend to suck in moisture after a while which makes them soggy. Oh yea and be prepared to burn your fingers because you literally have a minute or less to get your cookies shaped.

For this recipe I followed a design from VeganYumYum however I did not use her tuile recipe. I like the cone shapes, for mine I premade cones out of cardboard holding it together with tape that way all I had to do was wrap my cookie around my template. Use bowls, rolling pins, pencils or whatever you can think of to get some interesting shapes.

½ cup butter
½ cup confection sugar
3 egg whites
2 teaspoon vanilla
1 teaspoon of lemon zest
¾ cup cake flour
1 tablespoon Grand Marnier

1. Preheat oven to 350°F.
2. Cut strawberries into thin strips and put into a bowl with Grand Marnier mixing gently to coat the strawberries and set aside.
3. With the butter at room temperature so it is soft, cream the butter and sugar together until light and fluffy. Whip in the egg whites and then stir in the extract and zest. Gently fold in flour and mix until just combined. Let the batter sit for 5 minutes to set. While the batter is setting prepare your workstation.
4. You have to bake tuile cookies on something preferably a silpat, or you can just use parchment paper. Line a flat baking pan.
5. You can buy specialized tuile stencils online but you can also make your own in various shapes and sizes using cardboard and an exacto knife.
5. Place your stencil on the silpat and using an offset spatula (or a rubber spatula) spread a thin layer of batter into the stencil scraping away the excess. Lift the stencil carefully.
6. Bake the cookies for 5-10 minutes, times vary wildly so be sure to sit and watch these cookies. Be sure to take the cookies out just as the edges start to brown.
7. Shape your cookies (see note above), cool off your baking sheet and silpat. I like to run cold water over both and pat dry with a towel. Once the pan is completely cool begin the next batch.

3 large egg yolks
1/3 cup sugar
1 teaspoon all-purpose flour
pinch salt
2 cups milk

1. Place a medium glass bowl in the refrigerator to chill.
2. In a heavy nonreactive saucepan combine the egg yolks, sugar, flour, and salt. Beat until the mixture is pale yellow. Place over low heat and slowly stir in the warm milk. Cook, stirring constantly, until custard coats a wooden spoon quite thickly, about 5 minutes.
3. Immediately pour the custard into the chilled mixing bowl; cover and place in the refrigerator until custard is cold, about 2 hours. When the custard is chilled, stir in the bourbon.


paul peggy zeus said...

Your plating looks soooo good!! I love the little red hearts in front!

Jess said...

I agree! Presentation has come a long way sweets! I want to eat everything!

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