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A Twist On Tuiles

Fine Cooking Issue 89
Photos: Scott Phillips
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To make a cute twisty tuile garnish for ice cream, mousses and puddings, we modified the recipe for Maple-Walnut Tuiles.

Here’s how to do it: First make a stencil from a moisture-resistant paper plate by cutting off its border with scissors so that it can lie flat and then cutting out a 5×1/2-inch rectangle from the center of the plate with scissors or a utility knife.

Next, line a baking sheet with parchment or a nonstick baking liner. Have ready a few wooden spoons to shape the tuiles after they’re baked. Lay the stencil on the baking sheet and thinly spread some of the batter over the top of the stencil with a small offset spatula. Lift the stencil and repeat until you’ve made two tuiles per spoon (depending on handle length, a wooden spoon can usually shape two tuiles, so bake only as many tuiles in a batch as you have spoons to shape them). Don’t use the nuts from the tuile recipe. Bake at 350°F until golden brown, 3 to 5 minutes.


Remove the pan from the oven and, working very quickly, drape the tuiles over the spoon handles and loosely twist them around the handles like candy-cane stripes. Let them sit for 1 minute to set the shape and then slide them off onto a rack to cool completely. If you find that they harden before you can get them twisted, make fewer per batch or try shaping them in the oven (but remember, they’ll be hot).



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