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By Culinary Institute of America

Published 2015

  • About

Thin batters are prepared and then spread within a stencil onto a silicone baking mat to create a very thin, delicate cookie generally called a tuile.

  1. Prepare the batter as directed. Stenciled cookies are made using batters that can be spread very thin and baked without losing their detailed shape.
  2. Line the pans with silicone baking mats. If baking mats are unavailable, grease and flour inverted sheet pans and freeze them before using; freezing will solidify the fat and flour coating so it will not come off during the stenciling process.
  3. Place the stencil on the prepared pan and use a small offset spatula to spread a thin, even layer of batter over it. It is important to spread the batter evenly so the cookies bake uniformly. Carefully lift the stencil and repeat.
  4. Bake as directed. Stenciled cookies bake quickly and should be watched almost constantly.
  5. Shape the cookies as required. To shape stenciled cookies, drape them over a rolling pin to create the classic tuile shape (a curved shape resembling a terra-cotta roof tile), twist around a dowel to create a spiral, or drape over a cup or ramekin to make a container, to name only a few variations. The cookies must be warm and pliable enough to mold without cracking; if necessary, return the pan of baked cookies to the oven to rewarm them briefly. For this reason, stenciled cookies should be made in small batches; if the pan must be returned to the oven too many times, the last cookies on the pan may burn.
  6. Store molded stenciled cookies in airtight containers so they don’t lose their shape due to exposure to humidity. Protect delicate stenciled cookies from breakage.

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