Cone ShapeTuiles - Day 4

Today is the 4th day of Royal Selangor Get your Jelly On challenge. Beside jelly I am posting something different today. I am making tuile using the jelly moulds. A tuile is a thin, crisp sweet or savory cookie or wafer made of dough or cheese. Originally from France, 'tuile' means tile in French, and is named after the shape of French roof tiles it is supposed to resemble. They are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream (from Wiki)

To get a curved shape, tuiles are usually made on a curved surface, such as a wine bottle or rolling pin. Since I wanted to put ice-cream in it, I made it into cone shape just like the one sold at the ice-cream shop. I serve them on this cool cone holder that Carlos just made for me. Aren’t they beautiful?

Ingredients:

1/2 cup flour
2 tbsp sugar
1/4 tsp salt
3/4 stick/6 tbsps unsalted butter, softened
3 large egg whites
1/2 tsp vanilla

1. In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth. Using a spatula or spoon, beat the egg whites and vanilla into the dry ingredients until completely incorporated and smooth.
2. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps.
3. Preheat the oven to 400 degrees F. Make a 5-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan).
4. Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even thin layer over the stencil.
5. Then run the spatula over the entire stencil to remove any excess batter. Place the Silpat on a baking sheet and bake for 6-8 minutes, or until edges are golden and the centers are just beginning to color. Remove the cookies from the oven.

6. As soon as they are cool enough to handle, remove the tuiles from the baking sheets and drape them around the jelly mould.

7. Fill them up with your favorite ice-cream. Sorbet and fruits topping.

Note: If the cookie is too stiff to bend, return them to the oven for a minute or so and they will soften up. Brush some melted chocolate inside the tuiles as this way they won't get soggy when you fill it up with ice-cream.

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