THE FESTIVAL CARNET
Flaked Almond and Vanilla Tuiles
Very fine cookies with almonds, slightly curved when they are still hot. One small batch at a time allows time to shape them.
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Very fine cookies with almonds, slightly curved when they are still hot. One small batch at a time allows time to shape them.
Prepare the ingredients before starting and leave enough room to cool the batches. The times indicated are benchmarks: the edge, underside and texture of the cookie count more than an exact minute. The recipe is proposed for the family kitchen.
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The preparation step by step
Prepare the material
Preheat the oven to 170 °C. Cover a baking sheet of paper. Place near the oven a clean rolling pin on which you will bend the tiles, as well as a flat spatula.
Weigh the Whites
Break the eggs one by one by separating the whites from the yolks in a small bowl. Weigh 60 g of whites and reserve the yolks for another recipe. The egg whites are not whipped to stiff peaks in this recipe.
Melt the butter
Melt the 35 g of butter over low heat, then let them cool down. They must remain liquid but no longer be hot when joining the whites.
Sugar and white mix
Pour the 80 g of sugar over the whites and stir with a hand whisk for 30 seconds. The mixture becomes homogeneous, slightly frothy, without trying to thicken it like a meringue.
Add flour and vanilla
Incorporate 30 g of flour and 5 g of vanilla. Mix until small pocket of flour disappear. Then add the lukewarm butter while stirring.
Fold in almonds
Add the 100 g of flaked almonds and mix gently with the spatula so as not to break them excessively. Let the dough sit for 15 minutes at room temperature.
Spread very thin discs
Place five small piles on the plate, well spaced. With a moistened spoon, spread each in a disc of 7 cm almost without thickness, distributing the almonds over the entire surface.
Bake a small batch
Bake for 8 to 10 minutes. The edges should be well gilded and the center lighter but taken. Do not prepare twenty tiles at once: they would harden before you could bend them all.
Curve immediately
Pull out the plate and wait just a few seconds. Slide the spatula under a tile and place it on the roller to give it a light curve. Do not directly touch the burning cookie. Repeat for the five pieces.
Let it harden and start again
Let each tile harden 2 minutes on the roll before placing it on a wire rack. Prepare the other three small batches on the cooled baking tray. Store the tiles as soon as they are cold and dry.
Conservation. Keep the tiles in a perfectly airtight box dry for 3 days. Moisture softens them quickly; only put them on a cream when serving.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
One plate, one thickness
Group pieces of comparable size on the same plate. Keep the second baking tray cold: a paste placed on hot metal would melt before cooking.
The dough becomes sticky
Put it back in the fridge for 10 minutes instead of adding large amounts of flour. Repeat the display between two sheets of baking paper.
Questions Before You Start
The tile breaks when I bend it, why?
It's already cooled down. Work in small batches and curve it as soon as it can be lifted to the spatula. A broken tile stays good, but don't try to fold it cold.
Can I leave them flat?
Yeah. Let them cool flat on the plate and then on a grill; the taste remains the same.
Why does the center stay soft?
The disc may be too thick. Spread it very finely and spread the almonds without heaps in the center.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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