Tuesday, 10 January 2012

Almond Tuiles 杏仁瓦片

Bonjour, everyone!  Today I’m going to share with you the recipe of a French biscuit called Almond Tuile or Tuiles in plural.  Tuile is pronounced as tweel in English & it means roof tile in French. The reason why this biscuit was named after the roof tile is very simple, it is because the curved shape of the biscuit looks like a roof tile!

I have been thinking to make this Almond Tuiles for more than 2 months but then,there was always something else popping out in my mind untill recently after baking the Chocolate & Raspberry Custards for my friends,there were 4 extra egg whites “sitting” in my fridge & at that time,I knew that it was the time to try out the recipes!

Friends,you must try baking this yourself to understand how tasty they are!Crispy?YES!Delicious?Yes Yes! I baked 3 rounds in 5 days! I gave some to my parents-in-law,yes,they love it! My MIL told me that if I’m going to bake something for them in the near future,it must be the Almond Tuiles,hehehe!And the funny thing is that when I brought over my Choc Custards to my gf’s place the other day,her aunty was there & because her aunty is a great cook,I mentioned to her that I used the left over egg whites to make this biscuits & you know what happened next? Aunt wanted me to demonstrate to her as to how to make them.So,in the next hour,we(all the ladies) went to aunt’s house to bake this Almond Tuiles!Luckily I didn’t disappoint them,aunt’s family love them too!

Almond Tuiles 
(Using Eupho Cafe & Eileen recipes with minor adjustments)
Makes 42 slices

100g Egg Whites, room temperature(3-4 Egg Whites depends on the size of the eggs)
55-60g Caster Sugar
40g Canola Oil/Corn Oil/Salad Oil ***See Note 1***
30g Pure Cake Flour(no raising agent)/Plain Flour, sifted
Pinch of Salt
120g Flaked Almonds

How to make:
1. Hand whisk egg whites,sugar & salt in a clean & dry bowl till sugar is all dissolved. This takes about 3 minutes.
2. Add flour. Continue to hand whisk till batter becomes smooth & no fine crumbs.Use your finger tip to feel the batter,if there are fine crumbs,use your finger tip to break it.
3. Add oil & mix to combine well.

4. Preheat oven at 150C(fan forced). Line a sheet of non-stick baking paper on 2 baking trays. 
5. Place a 6.5cm round cookie cutter/egg ring on the 1st baking tray.Place 1 teaspoon of batter into the cutter & shape a thin round layer with your finger tip. If using egg ring to shape, you need slightly more than 1tsp. I used a small medal tea spoon, not the measurement spoon. Sprinkle some flaked almonds/pepitas on top of the batter.
I found out that the spreading job becomes easier with the use of a cutter/egg ring. The thinner the biscuits, the crispier & better they taste, esp on the next baking day!

6. Repeat Step 5 until the 1st baking tray is fully utilized. Remember to leave a gap between the biscuit batter. 1cm is good enough.

7. Bake for about 13-15minutes or till most parts of the biscuits become golden brown.
8. Very quickly, remove the biscuits with a palette knife & place some on a rolling pin/small flask/glass,press gently on the sides to make a tuile shape.
This has to be done as soon as the biscuits are removed from the oven. Wait for 20 seconds & the biscuits will become crispy & impossible to shape. 

9.Place the rest of the biscuits on a wire rack to cool completely.
It is said that the biscuits have to be removed from the baking paper while they are still hot.

10.Repeat Step 5-9 until all the batter is used.

1. Don't mix the flaked almonds/pepitas with the batter. Only sprinkle them on top. By doing this, you can enjoy a thin layer of crispy tuile with lots of crunchy toppings.
2. I personally think that olive oil is not a good choice in making these biscuits because it has a strong smell which will cover the fragance of the egg .