Striped crispy tuile tubes
Votes: 1
Time: 2 hours 25 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 82, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 11 G., fiber 0 G., cholesterol 10 mg, sodium 52 mg, sugar 8 G.
Calories 82, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 11 G., fiber 0 G., cholesterol 10 mg, sodium 52 mg, sugar 8 G.
Light and crisp, these tuile rolls will look elegant in your cookie basket with coffee or tea, and they're also a beautiful addition to ice cream. Decorated with red stripes, they look store-bought, but they're easy to make at home. When shaping the rolls, it's important to work quickly to prevent them from cooling and cracking when rolled.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 60 g unsalted butter at room temperature
- 0.5 cups of sugar
- 0.5 tsp vanilla extract
- 1/4 teaspoon salt
- Whites of 2 large eggs at room temperature
- 1/3 cup premium flour
- 2 drops of red food coloring
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Cooking the dish according to the recipe:
- Preheat oven to 175°C and line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, beat the butter, sugar, vanilla extract, and salt with a mixer on medium-high speed until fluffy, about 3 minutes. Add the egg whites and beat until fully incorporated. Reduce the mixer speed to low; add the flour and mix until smooth. Transfer 1 tablespoon of the dough to a small bowl and stir in red food coloring.
- Place 1 tablespoon of the regular dough on the mat; use a thin spatula to spread it into a very thin oval shape, approximately 10-15 cm in size. There should be only 3 ovals on the mat. Dip a toothpick in the red dough and run it diagonally across the ovals to create thin red stripes.
- Bake until the cookies are set and the edges are golden, about 7 minutes. Let cool for 45 seconds, then immediately remove them from the baking sheet with a spatula and roll each cookie around a chopstick or the handle of a thin wooden spoon to form a tube. Remove the chopstick from the tube and transfer the cookies to a wire rack to cool completely. You'll need to work quickly, or the cookies will harden; if this happens, return them to the oven briefly to soften.
- Repeat with the remaining dough, waiting for the pan to cool completely before making the next batch.
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