I LOVE Fall! With fall comes cool weather, holidays, beautiful trees and the ability to FINALLY layer cute clothing! But one of my absolute favorite parts about Fall is the baking!!! I saw this recipe on Martha Stewart the other day! I haven't been able to try them yet so if you try them in the next few days let me know what I am in for. Martha S. made it look all so simple....obviously. Ok here it is:
Ingredients for Chocolate Tuile Batter1 cup all-purpose flour
3 tablespoons Dutch-process cocoa powder
1/2 cup unsalted butter, at room temperature
2/3 cup confectioner's sugar
4 large egg whites, at room temperature
Directions
1.Sift flour with cocoa, and set aside.
2.In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until well-combined, about 2 minutes. Beat in egg whites, one at a time, beating for 4 minutes after each addition. Add the flour-and-cocoa mixture, and mix until just combined.
3.Reserve 1/2 cup batter; place in a pastry bag fitted with a #2 tip, and set aside for piping white tuile cookies.
Ingredients for White Tuile Batter1 cup all-purpose flour
1/2 cup unsalted butter, at room temperature
2/3 cup confectioners' sugar
4 large egg whites, at room temperature
Directions
1.Sift flour into a mixing bowl, and set aside.
2.In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed, until well-combined, about 2 minutes. Beat in egg whites, one at a time, beating for 4 minutes after each addition. Add the reserved flour, and mix until just combined.
3.Reserve 1/2 cup batter; place in a pastry bag fitted with a #2 tip, and set aside for piping chocolate tuile cookies.
1.Make chocolate and white tuile batters according to recipes. Preheat oven to 400 degrees. Trace a leaf onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With a utility knife, cut out the leaf shape to make a stencil.
2.Place nonstick baking mat on top of a baking sheet, and place stencil on mat. Using a small offset spatula, spread a thin layer of chocolate batter over stencil; carefully lift up stencil. Repeat, making more leaves, spacing evenly on baking mat. Transfer 1/2 cup white batter into a pastry bag fitted with a #2 tip. Pipe white veins onto chocolate leaves. Bake 4 minutes.
3.Using spatula, drape leaves over rolling pin to cool. Repeat process to make 50 cookies, reserving 1/2 cup chocolate batter.
4.Repeat step 2 with white batter, using reserved chocolate batter for piping.
Enjoy!