Ingredients with Measurements:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tablespoon finely chopped fresh rosemary
- 1/2 teaspoon sea salt
Special equipment needed:
- Parchment paper
- Baking sheet
- Rolling pin
- Small saucepan
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the flour, chopped rosemary, and sea salt to the bowl and mix until well combined.
4. Cut a sheet of parchment paper to fit your baking sheet.
5. Place a spoonful of the tuile batter onto the parchment paper and use a rolling pin to flatten it into a thin, even layer.
6. Repeat until you have used all of the batter, spacing the tuiles at least 1 inch apart on the parchment paper.
7. Bake the tuiles in the preheated oven for 8-10 minutes, or until the edges are golden brown.
8. Remove the baking sheet from the oven and let the tuiles cool for a few minutes on the parchment paper.
9. While the tuiles are still warm, use a pastry brush to lightly sprinkle them with additional sea salt.
10. Once the tuiles have cooled completely, carefully remove them from the parchment paper and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes approximately 12-15 tuiles
Nutritional information:
- Calories: 120 per serving
- Fat: 8g
- Carbohydrates: 12g
- Protein: 1g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of sea salt added to the batter.
- Dried rosemary can be used instead of fresh rosemary, but reduce the amount to 1 teaspoon.
Variations:
- Add 1/4 cup grated Parmesan cheese to the batter for a savory twist.
- Substitute the rosemary for other herbs such as thyme or oregano.
Tips and tricks:
- Be sure to spread the tuile batter thinly and evenly to ensure even baking.
- Use a silicone baking mat instead of parchment paper for easier removal of the tuiles.
- Store the tuiles in an airtight container to maintain their crispness.
Storage instructions:
- Store the tuiles in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the tuiles, place them in a 350°F (180°C) oven for 2-3 minutes until warmed through.
Presentation ideas:
- Serve the tuiles on a platter with a selection of cheeses and cured meats.
- Use the tuiles as a garnish for soups or salads.
Garnishes:
- Fresh rosemary sprigs
- Grated Parmesan cheese
Pairings:
- Sauvignon Blanc
- Pinot Noir
Suggested side dishes:
- Tomato and basil salad
- Roasted vegetables
Troubleshooting advice:
- If the tuiles are too thick, they may not crisp up properly. Spread the batter thinner next time.
- If the tuiles are too thin, they may burn quickly. Adjust the baking time accordingly.
Food safety advice:
- Be sure to use fresh ingredients and wash your hands and equipment thoroughly before beginning.
Food history:
- Tuiles originated in France and were traditionally made with almonds.
Flavor profiles:
- The tuiles have a buttery, slightly sweet flavor with a hint of rosemary and a salty finish.
Serving suggestions:
- Serve the tuiles as an appetizer or snack.
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