Translucent Maple Tuiles

This week’s Tuesdays with Dorie was chosen by Clivia of Bubie’s Little Baker: translucent maple tuiles.  Tuiles are delicate, super thin cookies – a French treat named for the tiles that line the rooftops of country homes.  I’ve never made them before, but have admired them from afar.  When done properly, they are stunning, but I assumed such fragile, delicate cookies would require some patience in the kitchen, of which I have little.  When Clivia selected them this week, though, I decided it would be fun to give them a try even if it didn’t work out.   

Translucent Maple Tuiles

The dough for the tuiles is comprised of only 4 ingredients – butter, brown sugar, maple syrup and flour – making it super easy to mix together.  I would recommend making sure your maple syrup is at room temperature, though, or else it’ll cause your butter to seize into ugly little clumps.  A group of us baked these tuiles together on Twitter this week; it’s always fun because we benefit from little tips the other bakers provide.  My favorite tip came from Nancy, who suggested baking each tuile on its own little square of parchment, which meant instead of trying to work quickly with a metal spatula to remove the tuile from the baking sheet, you could just lift up the square of parchment.  Brilliant!  I confess that I sat in front of my oven door with the light on watching the little balls of dough melt and transform into lacy cookies.   

Translucent Maple Tuiles

When the tuiles are removed from the oven they’re very pliable, it takes a minute or two for them to set up.  In that time, you can form them into curved shapes (or whatever you’d like, really).  I attempted to drape several over my rolling pin to give them the curved shape, but try as I might, mine never really set up.  Even after an hour or more out of the oven they were still pliable and if removed from the rolling pin, simply flattened out.  I experimented with different oven temperatures ranging from 350 F – 425 F, but no luck.  Because they never set up properly, mine weren’t as crisp as I’d have liked, and they also remained fairly greasy.  Not a new favorite flavor wise, but a really fun process and one I’m glad I finally tried!  

Many thanks to Clivia for hosting this week!  You can find the recipe on her blog here or on pages 173-175 of Baking: From My Home to Yours.