I’m excited and nervous for these! You?
I like all these things…translucent…maple…
I’m slightly nervous about these….
I had some trouble with these when I made them in October, but I was third time lucky with them. Not sure if I’ll tempt the tuile gods again so soon!
I’ve always wanted to make cookies like this, so I am excited. I’ve tried making florentines before and it was a big fail so hopefully they will turn out better.
MAKE THE BATTER NOW. Batter takes five minutes and can sit in your fridge all week.
My most successful ones used a “shave” less butter than called for.
If you want add ins, put them in before you refrigerate.
Be prepared to bake tuiles with add ins for an extra minute and they’re tricky to get off the silpat. I chilled them before removing.
I curled my plain ones over a 1″ dowel, not the rolling pin.
If all else fails, they are mighty tasty, so just sprinkle them on something and call it a success.
These were fun, gorgeous, and delicious. A word of warning…don’t even try the dough, it’s too good and you may not be able to stop yourself.
I just measured the dough ingredients and these are the weight conversions –
2 oz butter (or a shave less if you follow Clivia’s suggestion, above)
1 1/8oz brown sugar
2 oz maple sugar
2 oz flour
Using a scale you can make the dough with one bowl, a sifter, a spoon, and whatever you use to mix with (I’ll use my hand mixer)
Excited and nervous here – I wanted to make these to accompany a dessert for a dinner party I gave a few weeks ago, but I ran out of time preparing other dishes.
Thanks for this, Nancy. I am going to make a half recipe now.
It seems I halved everything but the flour, because these aren’t lacy at all. Easy to get off the cookie sheet, though. That’s the second time today I’ve done that. Time to hang up my oven mitts for the day.
I hope that my measurements didn’t cause your problem with this batch, Mary – now I’m wondering if I weighed the flour correctly for the measurements I gave above — we’ll find out when I bake mine off tomorrow! In the meantime, you all had better double check the flour by volume.
No, it wasn’t you, it was definitely me! I did double check and have made yet another batch of batter, so we’ll see how it goes today. These little numbers are quickly becoming an obsession. I am determined to get them right! Thanks!
I’m always grateful for your math skills, Nancy! Thanks.
I’d suggest microwaving or somehow warming up the maple syrup – it caused my butter to clump when I added it because it was right out of the refrigerator.
I let my maple come to room temp along with my butter, then mixed them together.
Sorry for dominating this thread! I’ve finally got it now. I’m signing off to eat cookies.
OK, I baked some of my dough up, and here’s what I found:
I had to play with the oven temperature and time a bit. The first batch was too low and ended up a bit pliable even when cool (although very delicious and chewy) so didn’t hold the curve. 375 for 8 minutes ended up being perfect.
Also, the method I settled on was to cut 3″ squares of parchment, center a small ball of dough on each, and bake. Then I lifted the paper off the cookie sheet, peeled the cookie off and draped it. Covering the rolling pin or bottle with plastic wrap first really helped because these were pretty greasy when hot.
That is a really good idea and saves the hassle about worrying whether the spatula will crush the cookies. I will definitely try this when I make them later tonight. Thanks!
what a great idea Nancy! My dough is chilling in the fridge, I will definitely be using your parchment square method!
I did these exactly like Dories recipe and I had no problems what so ever..they are so pretty and so tasty! I love them!!
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