This week’s Tuesdays With Dorie recipes was Translucent Maple Tuiles, chosen for us by Clivia of Bubie’s Little Baker. I’ve been eyeing this recipe for as long as I’ve had Baking: From My Home to Yours, so I was very happy to have an excuse to bring cookies into our increasingly low-carb life.
Most of my tuiles had nothing in common with the picture in the book, except color. The color was spot on.
I baked two sets of cookies. In the first set I put 12 little balls of dough on an unlined, ungreased cookie sheet. Six minutes later, they’d baked into one large tuile. I waited the few seconds specified in the recipe and tried to pick one up with a metal spatula. No. Almost the whole batch wound up smooshed up into miniature cigars — delicious cigars, mind you, but not what I was after.
I didn’t take any pictures of those, because Ben and I ate them too fast. They were essentially candy, like toffee. Yum.
For my second try I put six little balls of dough on a parchment-lined cookie sheet. Six minutes later they’d baked into lovely tuiles, looking very much like the picture in the book.
I followed Ben’s brilliant suggestion to leave them on the cookie sheet longer this time, and it worked! They still weren’t perfect — the edge nearest the spatula wound up thicker than the rest of the cookie — but I put them over a marble rolling pin for about 10 seconds, and they set!
We crumbled them to eat over vanilla ice cream, and the combination was absolutely delicious. Highly recommended.
So go visit the other TWD bakers to see how their tuiles turned out. And if you want to try your hand at making some delectable tuiles yourself, buy the book or visit Bubie’s Little Baker for the recipe. See you next week!