Tag Archives: egg white

Pistachio Tuiles

I’m one of those bakers that likes to veer between madly complicated recipes and ridiculously simple bakes. Well, today I’ve had a bash at something that steers a nice line between both, using just a few simple ingredients that really just need to be mixed together. The magic part happens during baking, with a quick sleight of hand right after everything comes out of the oven. Intrigued? Then read on.

Today’s recipe is for delicate tuile biscuits. Tuiles literally mean “tiles” in French, as these thin, crisp little biscuits are said to resemble the look of Gallic rooftops. A simple batter is spread into very thin discs on a baking tray. They are baked briefly, and come of the oven with golden brown edges, but they are still soft. This allows you to lift them from the tray, drape them over some sort of mould (a rolling pin, a wine bottle…). The soft tuiles will wrap themselves around their new resting place, giving them their traditional curved shape. After a few moments, the tuiles will be cooled and very crisp. As you can see below, they take on a very elegant, almost ethereal appearance.

pistachiotuiles

These really as biscuits that you could mix up in a moment – you need nothing more than egg white, sugar, flour and butter. I’ve sought to jazz mine up a little, and have rather boldly referred to mine as pistachio tuiles. In fact, I’ve really only added chopped pistachios for the colour contrast, along with a few drops of almond extract for some added aroma. You could use anything you fancy for decoration – a few flaked almonds, a sprinkling of sesame, a scattering of poppy seeds or even dried citrus zest, so match them to your preferred dessert. The only thing to keep in mind is that these biscuits are delicate, so while slivers of pecan might work, whole walnut halves might look a touch bizarre.

Tuiles are delicious as they are, a crisp, sweet treat to enjoy with coffee, or to grace all manner of creamy puddings, from posset to custard, providing a pleasant crunch alongside your dessert. Alternatively, you could dip or drizzle with chocolate. One tip to bear in mind – while the tuiles will be crisp initially, they need to be kept in an airtight container, or they will soften after a couple of hours. It this does happen, then just pop them back in the oven – they will soften again, and you can place them back onto your rolling pin/wine bottle and they will be deliciously crisp again. Just don’t try this if you’ve already dipped them in chocolate…

To make pistachio tuiles (makes around 15):

• 1 large egg white
• 50g white caster sugar
• 25g plain flour
• 15g unsalted butter
• Few drop vanilla of almond extract
• Handful unsalted pistachios, sliced

1. Preheat the oven to 190 C. Grease a non-stick try with butter.

2. Melt the butter in a saucepan. Leave to one side to cool.

3. In a bowl, whisk the egg with the sugar until smooth. The mixture should be just slightly foamy. Add the flour and mix to a smooth paste. Add the vanilla or almond extract (if using), then stir in the butter and mix well.

4. Drop teaspoons of the mixture onto the baking tray. Use the back of a teaspoon to spread into a disc of around 10 cm (4 inch) diameter. Don’t worry if the batter looks like it has been too thinly spread, as long as there are no gaps. Sprinkle with a few pistachio slivers.

5. Bake for 4-5 minutes, until the edges are golden (you can bake them longer until they are completely browned if you prefer). Remove from the oven, then use a large, sharp knife to lift them off the tray and transfer to a rolling pin or wine bottle. Let the tuiles cool completely, then remove the crisp tuiles to a serving plate.

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Filed under Afternoon Tea, Recipe, Sweet Things

{9} Kerstkransjes

Oh my…I remember when I embarked on my endeavour to do 12 festive goodies. It was the middle of November, I had loads of time and dozens of ideas. And, of course, I now realise that I didn’t know quite what I was undertaking. The result? I’ve been very busy and pretty much up to my eyes in baked goods.

Needless to say, colleagues and friends have been frankly pretty delighted at the seemingly never-ending flow of treats. This little challenge has also led to a reawakening of my competitive side – I’ve got a new-found determination to finish the project before Christmas Day!

By now, there are Christmas trees everywhere and the city is decked in lights. And while I know it’s rather twee, I do like edible decorations on trees. Chocolate decorations? Check! Biscuits? check! Even candy canes (even if that’s too much sugar for me).

So why not try making them myself? Well, no reason no to, so I revisited the old Dutch cookbook I used recently to make speculaas, and that’s how I hit upon the idea of making today’s recipe: kerstkransjes.

Kerstkransjes are a Dutch treat which means “little Christmas wreaths”. They are simple crisp butter biscuits, which are cut into the ring shape, then finished in whatever way the cook of the day feels like. You can leave them plain, glaze with milk or egg wash, get smart and match with your tree decor (red? metallic?) or simply apply different toppings (such as pearl sugar, icing, chocolate). Personally, I think almonds are best. I love the rich flavour and intense savouriness they have when they have been toasted in the oven.

The shape of these cookies is traditional, and while it might look rather elaborate, there’s a simple trick to it – remember that the Dutch are one of the few peoples able to rival the Scots for thriftiness (we, of course, win). Use a fluted scone cutter for the outside ring, transfer to the baking sheet, and then use a smaller cutter to remove the centre. Simple!

Now, you may be one of those people that worries about the inherent flaw in edible decorations – they get eaten! You go to all that effort to create some sort of festive arrangement on the tree, only to find that your efforts have been munched away, leaving the tree stripped.

Well, just follow the example of smart Dutch bakers and make more than you need to put on the tree, so that you can replenish regularly. A whole lot tastier than walking in to find someone munching on a glass bauble, eh?

If you’re not so keen to pop them on the tree, kerstkransjes also make an attractive addition to a platter of festive cookies just as they are. However, I think that they do look rather fetching on the tree. What do you think?

To make kerstkransjes (adapted from Het Haagse Kookboek)

For the dough:

• 100g light brown sugar, sieved
• 200g plain flour
• 150g cold butter, finely chopped
• 1 egg white, lightly whisked
• 3-4 drops vanilla extract
• 1/4 teaspoon salt, finely ground

To finish the cookies:

• Milk
• caster sugar
• flaked almonds

Preheat the oven to 160°C. Line a baking tray with greaseproof paper.

Put the sugar, flour, butter, egg white, vanilla and salt into a bowl. Use your hands to quickly knead to a smooth dough. If you have time, wrap the dough in cling film and chill for 30 minutes. You can skip this, but it’s just a bit easier to work with chilled dough.

Roll out the dough on a floured surface until just less than 1/2 cm thick. Use a large fluted cutter to make the biscuits and transfer to the baking sheet. Use a smaller round cutter to remove a disc from the middle of each biscuit.

Brush the biscuits with milk and sprinkle with flaked almonds and sugar.

Bake the cookies for around 20 minutes until lightly golden, turning half-way to make sure they colour evenly.

Worth making? Yes! This is a very easy recipe, and although made with store cupboard ingredients, they look very pretty and taste great. The dough is also an excellent standby all year when you want to make simple thin, crisp biscuits.

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Filed under Christmas, Recipe, Sweet Things