Fancy a romantic coffee break? Here goes a perfect companion for coffee: French dessert with beautiful lace, coffee tuiles.
Watch the video to see how crisp they are and how beautiful the lace is.
Those crisp French wafers are perfect little sweet treats by themselves. But these are frequently served in a dessert for exquisite finish at better restaurants in Paris. Sweet crisp tuiles are especially good with soft desserts such as ice cream and creme caramel (custard pudding).
I made tuiles for the first time at the cooking school in Paris. It was a part of basic pastry course. I thought it was easy. But it wasn’t exactly so since the wafers got stiffen fast out of oven and I didn’t have enough time to transfer the tuiles on the rolling pins.
On my Facebook tuiles were requested a few times and I thought I should write this recipe as soon as possible because these were one of the basics in French pastry. And today I am finally writing this post. Yay!
There are two types of tuiles: no lace version (such as almond tuiles) and laced tuiles. Today I am making coffee tuiles with lace, tuiles dentelles. The recipe is pretty simple.
For coffee tuiles, make the batter by mixing all the ingredients, first. The batter is liquidy. So chill in the refrigerator for one hour.
And make disks with a teaspoon of batter on a silpat.
Spread the batter like this with the back of a spoon. There should be enough room between the disks because they look very thin, yet they spread in the oven.
Bake in the oven preheated to 300 F. (150 C.) for 10 to 12 minutes. There will be a lot of dramatic bubbling. Check out my short video below.
Then out of oven, immediately transfer the wafers to a rolling pin. And press the ends of the wafers to form roof tiles.
Those silicon baking mats are a must for me: it’s easy to remove tuiles out of a silpat and cleaning silpats is a snap. In Paris I used to use French Demarles silpat but any silpat (like mine) will do the job.
- ⅓ cup confectioners’ sugar (42g)
- 1 tablespoon espresso
- 1 tablespoon water
- 3 tablespoons unsalted butter, melted (21g)
- 3 tablespoons all-purpose flour (23g)
- Preheat oven to 300° F. (150° C.)
- In a bowl add in water, warm espresso, and warm melted unsalted butter. Mix well. Then stir in confectioners' sugar. Finally sift in all-purpose flour. Whisk until homogeneous. The batter will be very liquidy. Let chill in the refrigerator for one hour.
- On a silpat, or a greased pan, make disks with a teaspoon of batter. Spread the batter flat with the back of the teaspoon.
- Bake for 10 to 12 minutes, or until dry and set.
- Out of oven, immediately transfer the disks to a rolling pin. And press the ends of the wafers to form roof tiles.