college_cook
Head Chef
Has anyone here ever made tuile cookies? I'm rolling them into pirouettes to fill with a pastry cream mixture with a simple berry sauce.
I'm using the following recipe:
8 oz soft unsalted butter
8oz sifted powdered sugar
1 cup egg whites
1 tsp. vanilla
8 oz sifted cake flour
Cream the sugar and butter. Add egg whites a few at a time. Add vanilla. Add flour and mix just until incorporated.
The pirouettes are turning out almost exactly as they are supposed to, but when I put them in the oven, they run just slightly, which is expected, but this is causing the very edges of the batter to brown much more quickly than the rest of the batter, and it makes for an unsightly presentation when I have burned edges.
So I'm wondering what I can do to ensure a more even doneness. I've thought of trimming the burnt edges, but because they set up so rapidly I'd have to actually trim them while still in the oven, but I'm not so nuts about burning off all my hair and dulling one of my knives on the sheet pan.
Just wondering if anyone has any tips or ideas.
Thanks!
I'm using the following recipe:
8 oz soft unsalted butter
8oz sifted powdered sugar
1 cup egg whites
1 tsp. vanilla
8 oz sifted cake flour
Cream the sugar and butter. Add egg whites a few at a time. Add vanilla. Add flour and mix just until incorporated.
The pirouettes are turning out almost exactly as they are supposed to, but when I put them in the oven, they run just slightly, which is expected, but this is causing the very edges of the batter to brown much more quickly than the rest of the batter, and it makes for an unsightly presentation when I have burned edges.
So I'm wondering what I can do to ensure a more even doneness. I've thought of trimming the burnt edges, but because they set up so rapidly I'd have to actually trim them while still in the oven, but I'm not so nuts about burning off all my hair and dulling one of my knives on the sheet pan.
Just wondering if anyone has any tips or ideas.
Thanks!