Monday, October 28, 2013

Translucent Maple Tuiles (Dorie Greenspan)

Rapid heart beating...

Hands shaking...

Holding my breathing...

Feeling stress? I am. 

Having a heart attack? Almost.

This is how I felt baking my first batch of tuiles...

Tuiles are classic French cookies, named for their curves like tiles that line the rooftops of country homes. These French cookies are well known for being ultra-thin, crisp, fragile, sweet or savoury. The sweet version of these classy cookies are often served with ice cream, chocolate mousse or custard to enhance the status of these creamy desserts but most often, tuiles can be as good as on their own, plain with tea or coffee.

Glad that Joyce from Kitchen Flavours has chosen this theme for our bake-along with Lena from Frozen wings. If I don't have to bake these for our bake-along, I probably won't have the guts to bake any of these classy French cookies  - Chicken me!

This maple tuile recipe that I have chosen is rather autumn-inspired. Although we are having Spring season now in Australia, I like to disregard any seasonal factor and go ahead to bake this beautiful recipe. Nevertheless, I promise myself that I will bake a Spring version of tuiles, but only if my first tuile-baking succeed. Successful or not? You'll see.

Baking these tuiles can be as challenging. It may require numerous trials and errors as you would imagine and these are what I have learned:

Timing is critical for tuiles baking!

Under-baking these cookies wouldn't harden them to form curved cookies.
Over-baking these cookies can burn the edges very quickly.
Transferring these cookies without sufficient cooling can tear them apart easily.
Transferring these cookies too slow will be too late for them to form curved shapes.

Tuile baking needs numble fingers!

Tuiles can be extremely brittle as a tiny knock can chip their edges easily.
Tuiles can be extremely fragile as they break apart easily while transferring them from baking sheet to rolling pin.

Nevertheless, it was fun going through this nerve-wrecking baking experience. You know what? I'm happy that I have actually survived well after baking these tuiles...

Translucent Maple French Tuiles Dorie Greenspan
Translucent maple tuiles - So fragile and yet so pretty!
I reckon mixing this small amount of dough doesn't require any electric mixer.
A nerve-wrecking experience is beginning...
Ready to transfer these tuiles?
Phew! These survived...
Out of 29 that I have made, 16 are as good as perfect. The not-so-good ones went instantly into my mouth :p

Here's the recipe from the book, Baking: From My Home to Yours by Dorie Greenspan
(with my modification and notes in blue)

Makes about 48 cookies

1/2 stick (4 tbsp) unsalted butter, at room temperature
1/4 cup (packed) brown sugar
1/4 cup pure maple syrup
1/3 cup plus 1 tbsp all-purpose flour, sifted

In a small bowl, using a sturdy rubber spatula or a hand mixer, beat the butter, brown sugar and maple syrup together until light in color and texture. Gently stir in the flour, mixing only until it is incorporated. Cover the bowl, pressing a piece of plastic wrap against the surface of the batter, and refrigerate for at least 3 hrs, or for up to 1 week.

Note: Using half amount of the recipe, I have made my dough using a wooden to beat the butter, brown sugar and maple sugar as electric mixer is not required at all and can't mix this small amount of batter.

Position the racks to divide the oven into thirds and preheat the oven to 400°F or 180°C fan forced. Have two unlined baking sheets at hand and, if you want to curve the cookies into their traditional tile shape, a rolling pin or a slender bottle.

Roll small scoops of dough between your palms to form balls the size of small cherries or hazelnuts, and put the balls 2 inches apart on the un-buttered baking sheets (I used silicon baking sheets).

Bake for about 7 mins, or until the cookies spread and are golden colored and honeycombed. - Beware! Please do not over-bake or under-bake cookies. Immediately remove the baking sheets from the oven, let the cookies rest a few secs and then, using a spatula, lift them from the sheets: the best way to do this is to carefully work the spatula under a cookie edge, then push the spatula beneath the cookie with a quick jerk. If the cookie crumples a bit, as it might, don't worry - it will straighten out on the rolling pin or rack. For curved cookies, moving with alacrity, lay the cookies, a few at a time, over the rolling pin. Transfer the cookies to a rack after they have set - for under a min-or so, if you want flat cookies, just cool them on a rack. If the cookies cool and stick stubbornly to the baking sheet, slide the sheet into the oven for another minute to warm them.

If you are making another of cookies, make certain the baking sheets are clean and cool.

Serving: These are ready to serve as soon as they are set.

Storing: If your kitchen isn't too humid, you can keep these overnight on a lined baking sheet - don't cover them, just let them breathe. Unfortunately, they cannot be frozen.

Note: Using half amount of the recipe, I have baked 29 tuiles at 180°C fan forced for 7 mins. It is best to consume these cookies immediately as none of mine survived on the next day.

Happy Baking
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Please note that the linky tool for bake-along is no longer available.


  1. Sounds new to me too. Not sure I have the courage to bake this or not. Congrats on your successfully baked tuiles.

  2. 很薄,很薄,太厉害了。赞

  3. Sounds like a big challenge to bake these. If I ever bake it, doubt mine will turned out so beautifully like yours.

  4. Hi Zoe
    I think I dont have the courage to bake this, the most crucial step I might face is transferring the tuiles to the rolling pin to curve. I was amazed the first time watching one episode of masterchef making these tuiles.

  5. Hi Zoe,
    Your tuiles looks fantastic! I wanted to make this recipe of Dorie's in the first place, but was in a rush as I was going away for the weekend right after making this cookies, yeah, last minute, just made them on Saturday! So I've made Tish Boyle's recipe which does not need any refrigeration of the batter. I like the look of your tuiles, so lacey and golden. The cookies are very tricky to make, but I had fun, am glad that I had chosen this theme! haha!
    Might be making this recipe of Dorie's today or tomorrow! Keeping my fingers crossed that they will turn out as great as yours!

  6. they are so beautiful ! I am tempted to try but scared.

  7. Hi, must be challenging to bake this!

  8. something that some may not even notice but can be so scary to make... lol.... and yes, I m still too chicken to make this too... ;)

    great job on yours!

  9. Wow, no need to say much, extra crunchy tuiles, mari-mari(come come), haha! So high-skilled! For some tuiles that I had baked last time, if I was too lazy & used a little bit more of batter, they ended up not crunchy anymore after cooling down completely so to make a successful batch, I always remind myself mustn't take short cut but no matter how thin mine was still can't beat yours!

  10. Wonderful and crispy tuiles, must be time consuming

  11. These look so airy and thin!! Bet they were a big hit!!!

  12. bravo zoe! i had two failed batches earlier..mostly is because the time factor..underbaked and some cracked when i curved them.. the ones that i posted i make sure that they are dry thruout, luckily still managed to curve them..phew..what a challenge making these!

  13. wow!!! This is very thin, big challenge Zoe! you did it so well!

  14. Zoe, so dramatic! And seeing fun and nerve wrecking in the same sentence is actually very motivating hah! hah! Love the lacey look of your tuiles.

  15. i held my breathe as i read the start of your blog! hahahhaha! and i had to take yet another big breathe when i saw the pictures... cardiac arrest.... so pweetttyyyy! the laces! thumbs up! 凸^-^凸

  16. These Maple Tuiles look wonderful! Thanks so much for the tips, you did a fantastic job - they turned out beautifully Zoe :)

  17. Oh, this is beautiful, Zoe ♥ ♥

  18. You've such skilful hands, Zoe! I think it's best that I just sit & enjoy the food that you bake ^_^

  19. 巧手!做得数小时,吃。。数秒就消耗了!

  20. How come you, Lena, Joyce do the same thing but end up all looking quite different? But the common thing is all three of you managed to make my mouth water. I've already wished to taste Joyce's tuiles and already asked a bag from Lena. Can you post some to me too? lol

  21. Zoe, you are fantastic!!! This looks so awesomely beautiful!!!! and defitnitely very yummylicous!!!

  22. Zoe, your Tuiles are awesome!

    The Tuiles from Joyce and Lena are so fanastic too.
    This is definitely too challenging for me.... ha ha ha!

  23. YUUUUM!!!! That looks beyond good.

  24. Stunning and super tempting tuiles, looks simply beautiful and gorgeous.

  25. Zoe, you did an amazing job on the delicate and yummy tuiles. These remind me of the oatmeal lace cookies that I made in the past. You are so funny...I would also eat all the not so perfect ones too! LOL

  26. Wow, you did a really great job Zoe! They tuiles look perfect!

  27. Zoe, it looks like a piece of art.

  28. Omg, you are amazing baker! I wouldn't even start making such difficult and fragile cookies :)

  29. Zoe! Thanks for leaving me a note to participate in AFF =) I'm so new in this blog-o-sphere thing!
    Btw your Tuiles looks like masterchef product!! ever thought of joining the show? u'll beat everyone else for sure!

  30. Thumbs up, Zoe. I can tell you that I can't manage the transferring from the baking sheet onto the rolling pin....hands will shake more!!!

  31. I can imagine what went through the whole process of making these beautiful tuiles. I just survived too :)

  32. Hi Zoe! I have always wanted to make my own tuiles to granish my dessert and dishes! Thanks for sharing! This will come in handy!

  33. Great job! Making tuiles is enough to make anyone a bit nervous. Yours are gorgeous, and have great flavor, too. Good stuff - thanks.

  34. Aren't these so pretty. Well worth the effort.

  35. Hi Zoe,
    I alwAys wanted to try on this lacy tulies but I worried I will faint of a heart attack.. LoL
    Yours look great. They are so so pretty like little crochet doily

  36. Those lacy tuiles look kinda perfect , Zoe ! A great garnish esp on my ice cream or cheesecakes lol