Elongated Tuile Leaves

Preparation info

  • Difficulty

    Easy

  • Yield: approximately

    35

    decorations

Appears in

Ingredients

Method

  1. Trace the drawing shown Figure 13-31 and cut the template out of 1/16-inch (2-mm) cardboard (cake boxes work great for this). The template as shown is the correct size for use in this recipe.
  2. If you do not have Silpats, lightly grease the backs of even sheet pans, coat the pans with flour, then shake off as much flour as possible.
  3. Color 2 tablespoons (30 ml) tuile paste with the cocoa powder, mixing it until completely smooth. Place a portion in a piping bag and cut a small opening.
  4. Spread the plain tuile paste flat and even within the template on the prepared pans or silicone mats (see Figures 10-29 and 10-30). Do not spread too many per pan or the last few will be too dark when you get to them. Pipe a straight line of cocoa-colored paste, in the center, down the full length of each cookie.

  5. Bake the cookies at 400°F (205°C) for approximately 4 minutes or until they just begin to turn brown in a few spots and around the edges. Keep the pan in the oven with the door open and remove the cookies, 1 at a time. Quickly twist each leaf to make it curved. Hold it for 1 or 2 seconds, and it will be firm enough to keep its shape. For a slightly different look and a faster way to form them, place the leaves on top of a rolling pin at an angle almost parallel to the bias.

Figure 13-31 The template used to form Elongated Tuile Leaves