Ingredients with Measurements:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup shredded coconut
- 1/4 cup white chocolate chips
- 1 large egg white
- 1/4 teaspoon vanilla extract
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Tuile template or stencil (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
3. Add the all-purpose flour, shredded coconut, and white chocolate chips to the bowl. Mix until well combined.
4. In a separate bowl, whisk the egg white and vanilla extract together until frothy.
5. Add the egg white mixture to the bowl with the other ingredients. Mix until a smooth batter forms.
6. Using a rolling pin, roll the batter out into a thin layer on a lightly floured surface. Use a tuile template or stencil to cut out shapes from the batter.
7. Transfer the tuiles to the prepared baking sheet, leaving some space between each one.
8. Bake the tuiles in the preheated oven for 8-10 minutes, or until the edges are golden brown.
9. Remove the baking sheet from the oven and let the tuiles cool on the sheet for a few minutes.
10. Once the tuiles have cooled slightly, use a spatula to carefully transfer them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 8-10 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 12-15 tuiles
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 12g
Protein: 1g
Sodium: 10mg
Sugar: 8g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt in the recipe accordingly.
- You can use dark chocolate chips instead of white chocolate chips.
- You can use almond flour instead of all-purpose flour for a gluten-free version.
Variations:
- Add chopped nuts or dried fruit to the batter for extra texture and flavor.
- Drizzle melted chocolate over the cooled tuiles for a decorative touch.
- Use different shaped templates or stencils to create unique tuile shapes.
Tips and tricks:
- Be sure to roll the batter out thinly and evenly for the best results.
- Use a silicone baking mat instead of parchment paper for easier removal of the tuiles from the baking sheet.
- Store the cooled tuiles in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cooled tuiles in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Tuiles are best served at room temperature and do not need to be reheated.
Presentation ideas:
Arrange the tuiles on a platter or serving dish for a beautiful presentation.
Garnishes:
Sprinkle some extra shredded coconut or chopped nuts over the tuiles for a decorative touch.
Pairings:
Serve the tuiles with a cup of coffee or tea for a delicious snack.
Suggested side dishes:
Tuiles are a sweet treat and do not need to be served with any side dishes.
Troubleshooting advice:
- If the tuiles are too thick, they will not be crispy. Roll the batter out thinner next time.
- If the tuiles are too thin, they may break or burn easily. Be careful when handling them and adjust the baking time as needed.
Food safety advice:
Be sure to use fresh ingredients and wash your hands and cooking surfaces thoroughly before preparing the recipe.
Food history:
Tuiles are a classic French cookie that are traditionally shaped into curved tiles. They are often served with ice cream or other desserts.
Flavor profiles:
These tuiles have a sweet and nutty flavor from the coconut and white chocolate.
Serving suggestions:
Serve the tuiles as a sweet snack or dessert.
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Taste: Sweet, Coconutty, Rich, Chocolatey