Strawberries Tuiles -- Tuiles de fraises
Cone ≠ Icecream
You do not need to think ice cream if I say cone. As a matter of fact, why not call the cone (le cornet) a tuile (a tile) because in reality, this is really what it is.
Were you really curious to know what I had decided to make with the pistachios I chopped a while ago as seen on the picture on that post? That is really a long time ago. So I had to do it again. And did you remember that I was a strawberry girl and could not help but cook and make dishes that favour strawberries? I hope you are as prepared as I am because I feel I am on a real strawberry kick. It is pretty simple: more strawberries recipes are coming your way, many more as a matter of fact!
What did I make?
Giant tuiles
Do you know them? Let's have a look.
Les tuiles
Are typical French biscuits. Thin, crisp, sweet biscuits made of a mixture of egg whites with flour and butter, and often chopped almonds (hence the most common ones are Almond tuiles - des tuiles aux amandes). And where does the fun happen? In the molding. Because unlike many of the most common cookies, you are the one shaping them while they are still soft (just when you remove them from the oven). It is almost as if for a minute, you became a glass blower or a potter. So why the name tuile you wonder? Because the shape given to them is of une tuile (a roof tile), at least the ones used for French houses. Italian tegolino and Spanish teja are the same thing.
And so, in order to make your tuiles, you need to prepare a little form to shape them on, or use a rolling pin or glass. My form was made of cardboard, which I covered with foil.
Who said that cooking was not requiring building skills?Strawberries Tuiles
- 5 Tbsp soft butter
- 3/4 cup flour
- 3 egg whites
- 2 oz unsalted green pistachios
- 1 cup confectioner sugar
- 7 oz mascarpone cheese
- Juice of 1 lime
- Zest of 1 lime
- 3 egg whites
- 1/2 cup sugar
- 1 cup cold heavy cream
- A dash of vanilla essence
- 1/4 cup sugar
- 1 cup strawberries
OR
AND
- To make the tuiles, first start by preparing the form you will use to shape your tuile. You can decide to use a rolling pin. I made a small cone out of carboard and I covered it with foil paper.
- Then preheat your oven at 420 F (210 C).
- Chop the pistachios coarsely.
- Mix together the butter, then add the sugar until you have a creamy texture.
- Add the egg whites, one by one, then the flour.
- Place the dough in small rounds of about 4 inches diameter (use a cooking cutter to make it smooth and flat), on a silicone sheet or a greased baking tray. Leave space between them as they will expand a bit while cooking.
- Sprinkle the chopped pistachios on top.
- Place in the oven for about 10 mns or so (check regularly). The cookie is cooked when it is a little golden. Do not leave longer though as you want to keep them soft so that you can shape them easily.
- Take out of the oven and place them on the form, cone or rolling pin for 2 mns, until they get harder. You can use them right away, or keep them in an air-tight container for a few days, until ready to use. For the fillings, depending which one you choose: Lime Mascarpone:
- Mix together the mascarpone cheese with the lime juice and zest.
- Add most of the sugar minus 1 tbsp and mix well.
- Beat your egg whites firm. Just before they are fully firm, add the tbsp sugar.
- Mix with the mascarpone preparation, making sure you will not break the egg whites.
- Beat the cream in chantilly (both the bowl and the cream have to be cold). Use an electric mixer.
- Add a few drop of vanilla essence and the sugar just before it is fully firm.
Le coin français
Tuiles de fraises
- 70 g beurre mou
- 100 g farine
- 3 blancs d'oeuf
- 50 g pistaches vertes non salées
- 100 g sucre glace
- 200 g mascarpone
- Jus d'1 citron vert
- Zeste d'1 citron vert
- 3 blancs d'oeuf
- 100 g sucre
- 30 cl crème liquide froide
- 50 g sucre vanillé
- 1 barquette de fraises
OU
ET
- Pour faire les tuiles, vous devez d'abord fabriquer un petit cône que vous utiliserez afin de donner une forme à vos tuiles. Vous pouvez utiliser un rouleau à patisserie, ou un bout de carton souple auquel vous donnerez la forme d'un cône. Recouvrez-le alors de papier aluminium.
- Préchauffez votre four à 210 C.
- Hâchez les pistaches grossièrement.
- Mélangez bien le beurre mou et ajoutez-y le sucre. Mélangez jusqu'à l'obtention d'une pommade.
- Ajoutez les blancs d'oeuf, un à un, puis la farine.
- Etalez la pâte sur une tôle bien graissée, sous forme de cercles de 10 cm de diamètre (ou sur une feuille cigare). Espacez-les car la pâte s'étale à la cuisson.
- Saupoudrez de pistaches concassées.
- Placez au four pendant plus ou moins 10 mns (vérifiez regulièrement). Les tuiles sont cuites lorsqu'elles ont une belle couleur dorée. Sortez-les du four et tout de suite, mettez-les sur le rouleau à patisserie ou votre cône pour leur donner la forme choisie (pendant 2 mns).
- Vous pouvez les utiliser tout de suite ou les garder dans une boîte métallique pendant quelques jours. Pour la crème, selon votre choix : Crème mascarpone au citron vert :
- Mélangez la mascarpone avec le jus du citron vert et son zeste.
- Ajoutez tout le sucre (moins 1 càs) et mélangez.
- Battez les blancs d'oeuf en neige ferme et juste avant qu'ils ne soient complètement fermes, ajoutez la càs de sucre.
- Mélangez à la crème mascarpone en faisant attention de ne pas casser les blancs d'oeuf en mélangeant (utilisez une maryse). Décrivez des mouvements circulaires.
- Battez la crème froide en chantilly (le bol et la crème liquide doivent être tous les deux froids). Utilisez un batteur électrique.
- Ajoutez le sucre vanillé progressivement, avant que la chantilly ne soit complètement ferme.
40 Comments
I Ivonne ·
A Anita ·
L L ·
B bron ·
D deborah ·
R rowena ·
R rob ·
A astridcmoi ·
L Le confit c'est pas gras ·
D Debbie ·
B barbichounette ·
F Fabienne ·
P Papilles&Pupilles ·
G GastroChick ·
G Gracianne ·
A AnneE ·
I Ivonne ·
Z Zoubida ·
T Thalie ·
M mercotte ·
L Liza ·
M MarieT ·
H Helen ·
A Audrey ·
I iamchanelle ·
A Audrey ·
L Liza ·
F Framboise ·
D Danielle ·
A Astrid ·
P Pille ·
H hinata ·
C cath ·
B Béa ·
Anita, not a problem, email me!
L, Bron, Deborah, Rowena, thanks a lot. Agree, tuiles are fun. My next thing is to try cannoli!
Rob, thank you. No spring yet in Toronto?
Astrid, ca tombe bien effectivement!
Anaik, ahahh, tu es drôle! Cela dit, je ne le ferais peut-être pas autant rire que toi!
Debbie, yes I have disasters. As a matter of fact, I made a cake for a friend on Sat and it fell on the floor!grgrgrgr
Barbichounette, merci!
Fabienne, Papilles merci!
Gastrochick, thanks!
Gracianne, tu as raison et je veux faire des cannoli maintenant!
Anne, oui il est là, enfin!
Zoubida, this is SO funny! You make me crack up! ahaha. Si drôle! What were you cooking? ;-)
Thalie, merci!
Mercotte, quel 4 heures dis donc! ;-)
Liza, oui c'est vrai, je peux me douter que tu aurais aimé cela! D'ailleurs tiens les livres oui ahah, comme tu vois, je n'ai pas resisté à la trop forte tentation. Je suis coquine, non? Je te tiens au courant!
Marie et Audrey, ;-) merci! La recette est pour envrion 6 tuiles, suivant l'épaisseur de tes tuiles
Helen, yes indeed, you are right, you can let your imagination flow!
Iamchanelle, ah yes nice, I remember, like me! What is your day? I look forward to hearing how they come out!
Merci Framboise, non non pas trop de talent, juste joueuse!
Danielle, ah yes this is open to many ideas, isn't it?
Astrid, thanks very much for your nice note. ANd yes you have to make either more cones or use a rolling pin or even a broom (yes yes) covered with foil. Isn't cooking inventive ?;-)
Pille and Hinata, thanks a lot!
Cath, they disappeared pretty quickly ;-) With chantilly even more to be honest, although for the longest time it was not my fav!
Z Zoubida ·
M menus propos ·
C Catherine ·
K Krysten ·
B Béa ·
C Carol ·