Try this Fall Leaf Tuile Cookies recipe, or contribute your own.
Suggest a better description1. Make chocolate and white tuile batters according to following recipes. Heat oven to 400?. Trace a leaf onto a large, flexible, plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With a utility knife, cut out the leaf shape to make a stencil. 2. Place nonstick baking mat on top of a baking sheet, and place stencil on mat. Using a small offset spatula, spread a thin layer of chocolate batter over stencil; carefully lift up stencil. Repeat, making more leaves, spacing evenly on baking mat. Transfer 1/2 cup white batter into a pastry bag fitted with an #2 tip. Pipe white veins onto chocolate leaves. Bake 4 minutes. 3. Using spatula, drape leaves over rolling pin to cool. Repeat process to make 50 cookies, reserving 1/2 cup of chocolate batter. 4. Repeat step with white batter, using reserved chocolate batter for piping. FALL LEAF COOKIES Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape ressembles the curved French roofing tiles for which theyre named. Create an autumnal variation on the classic French tuile cookie by shaping them with a leaf-shaped stencil. The basic tuile dough of sugar, nuts, eggs, flour, and butter can be enhanced by flavorings such as chocolate, vanilla, lemon or orange. These delicate cookies are delicious served alone, or along side a bowl of ice cream. To make leaf-shaped tuiles, Martha Stewart cuts stencils shaped like maple and oak leaves from the tops of plastic containers. She places the stencils on a baking sheet lined with a nonstick baking mat. She forms the cookies by spreading a thin layer of dough inside the open part of the stencil. After removing the stencil form, she decorates each leaf cookie by piping "veins" with a pastry bag filled with a contrasting dough before baking. Work quickly when removing the cookies from the oven because if you wait too long the cookies will harden on the baking sheet and wont be flexible enough to curve over the rolling pin. If this happens, you can return the baking sheet to the oven for a few seconds, and try again. This recipe uses Dutch-process cocoa, known for its rich flavor and color. busted by sooz Recipe by: from Martha Stewart Posted to recipelu-digest Volume 01 Number 163 by James and Susan Kirkland
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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