This is a very versatile garnish to use on cakes or plated desserts. The only enemy to tuile is humidity, keep them in an airtight container and don’t even try these in the sultry days of late August in MN.
Honey Tuile by Jacquelyn Hopkins (my first pastry partner after leaving the CIA)
3 ounces unsalted butter, softened
1 cups confectioner’s sugar
1/3 cup honey
1/3 cup egg whites
1 cup all-purpose flour
I added red food coloring for this event, otherwise it is a lovely golden color.
Cream together the butter and sugar until smooth. Add honey, blend well. Add egg whites, blend well Add flour and slowly mix until well incorporated. This tuile batter will last for a week in the refrigerator or months in the freezer.
Preheat oven to 325°
Spread the soft tuile batter over a stencil and gently lift the stencil away. (I made the stencils out of old Rubbermaid covers using an x-acto knife. You can determine the size and shape of the tuile you want.)
Bake for about 5 minutes, or until the cookie is dry, but not browned.
To curve the cookie, remove from oven and immediately drape top side down on a rolling pin. Let cool about 3 minutes.
You can also pipe designs with the tuile batter as I did here!