A “tuile” is a very thin lacy cookie normally baked, then while warm, molded around a shape such as a rolling pin or a dowel. When the tuile has cooled, it retains this shape. French for “tile”, the tuile when placed in rows bears resemblance to the ancient clay roof tiles used in China and the Middle East around 10,000 BC. Although ancient, the tuile is better known in its French parentage . If you have visited Paris, you may have seen the Tuileries Gardens, the site of the Tuileries Palace built by Catherine de’ Medici after the death of Henry 11 of France. So named for the tile kilns that previously occupied the site. Source.
Traditionally made with egg whites, flour , white sugar and butter, this adaptation from “Baking From My Home to Yours” by Dorie Greenspan omits the egg whites, substitutes brown sugar for the white, adds maple syrup while decreasing the amount of flour. This results in a translucent caramelized cookie with a lovely lacy pattern. This elegant cookie was chosen by Hindy aka Clivia of Bubie’s Little Baker for this TWD edition. The recipe can be found on her blog or from Dorie’s book.
Never willing to leave well enough alone, I decided to serve my French translucent maple tuiles with an Italian panna cotta drizzled with a honey walnut orange topping. A panna cotta is a very simple concoction of cream, sugar, vanilla or other flavorings and gelatin and can be put together in a short time.
The addition of sour cream adds a tangy flavor, perfect with the sweet honey topping.
2 teaspoons unflavored gelatin
3 tablespoons cold water
3 cups whipping cream or a combination of half and half and whipping cream
1/2 cup sugar
1-1/2 teaspoons vanilla bean paste, or pure vanilla flavoring
1 cup sour cream
Sprinkle the gelatin over the cold water. Let stand 5 minutes. In a medium saucepan, over medium-high heat,warm the cream or combination of half and half and cream, sugar, salt and vanilla. Take care not to boil the cream. Stir in the gelatin until thoroughly combined. Remove from heat and let sit about 5 minutes.
Place the sour cream in a bowl. Whisk in the warm cream a little at a time until smooth. Rinse 8 (2/3 cup) ramekins or vessel of choice with cold water. Fill each 3/4 full with cream. Refrigerate 4-24 hours. To unmold, wrap the molds in hot towels and turn out in a dessert dish. The panna cotta can also be served unmolded. Drizzle with the honey walnut orange topping and serve with the tuiles. Recipe adapted from
The Splendid Table by Lynne Rosetto Casper.
Honey Walnut Orange Topping
1 cup mild honey-I used ginger honey
1-1/2 strips of zest from 1 whole orange
1-1/2 cups chopped walnuts
In a small saucepan, bring honey and orange zest to a low boil. Reduce heat and cook over a very low boil for 1 minute. Remove from heat and stir in walnuts. Cool to room temperature. Recipe adapted from California Walnuts.