Fruit Tuiles
Chris Shenton 2005-12-24
Based on L'Academie de Cuisine weekend cooking class, 2004
Makes about 16

These Tuiles are thin wafers of sugar, great for topping desserts like
ice cream and sorbet.  I've replaced the original juice with extract
because the juice didn't add enough flavor; the extract gives it a
good zing.  I've used a mixture of brown and white sugar when I've run
out of white, but it makes it more difficult to tell when the tuiles
are getting over done.

Don't make these too far ahead of serving time (a day's too much) else
they'll absorb humidity and lose their shape or turn chewy instead of
crisp. I suspect you could multiply the recipe and keep it tightly
sealed in the freezer quite some time.


3/4	oz	Unsalted Butter, melted (about 1 1/3 Tbs)
4	tsp	Fruit Extract Syrup (e.g., pomegranite, tamarind) [20ml]
2	oz	White Sugar
1/2	oz	Flour [approx how many teaspoons?]

Preheat oven to 400F.

Combine ingredients in a bowl.
Cover and freeze for 10 minutes or refrigerate for 60 minutes. 

Line a two baking sheets with a Silpat or other nonstick sheet. 
Spoon 8 teaspoon-sized lumps of sugar mixture onto the sheet, evenly spaced.
Bake until spread out, bubbling, thinned and sugar has browned, 2-4 minutes.
The finished tuiles should be crisp when cool, but not taste of burned sugar;
you may need to practice a few times to get the timing right

Slide the Silpat off the baking sheet and
set on a counter to cool cool slightly.
Better, to create an attractive curve,
lay Silpat over two rolling pins or other forms
and gently press into position; let cool fully.

  +-------------+
  | (O) (O) (O) |
==|             |==  <-- rolling pin
  |   (O) (O)   |
==|             |==  <-- rolling pin
  | (O) (O) (O) |
  +-------------+
     Silpat