Thanks for your guidance/encouragement. I am very careful to weigh ingredients in grams for all recipes. I will investigate baking time. BTW do you use a fan assisted oven? I have that available but did not use it for my first attempt. Your channel is awesome. I have learned a lot from you.
That is awesome, so the weight of ingredients is definitely not a problem! I have baked these puppies at home without fan and in numerous convection ovens with fan. If you use fan, diminish the temperature by 20°C (instead of 180°C put 160°C), and look for the color. I'm sure you'll get it right! I'm so happy that you learned from me, that is the reason I have my website and YT channel! :) :) :)
Tereza: Made your recipe today and followed the directions to the letter. Results were not good. Cookies were greasy and never hardened in the first of three batches using the recommended 5-8 minutes cooking time. Next batch went in for 11 minutes to see if the first ones were simply not done. That one began to burn a little as I watched. They were still greasy and there was no way they were going to fold over a rolling pin, simply separating and breaking. My final batch went in for 10 minutes and while the results were a little better only 2 of 4 made it to the rolling pin. After 5 minutes cooling and removing from the rolling pin they opened back up. I am using a very accurate oven so I am confident the 350 temp was good. I used a 1/2 sheet with parchment paper. Can you perhaps help me diagnose the failure. Cookie dough was spread thin as you recommend. Thanks for your guidance.
Hi Mike, So sorry to hear that you struggled with tulies! These are a bit tricky to remove from the baking sheet, however they should definitely stay curved once cooled completely. My first guess is accuracy of ingredients, especially flour. Do you use a digital scale and weigh everything in grams? Regarding baking, every oven is different, so you should check for the color, no matter what the recipe says. Tuiles should be well baked, with deep golden color like on the photos/video, because otherwise they will break apart. They usually don't firm up if they are not baked long enough. After baking wait for 1-2 minutes to remove them since they are fragile. I hope you'll ace your next batch with flying colors! :)
Hello Pastry Maestra. You've skipped a very important step. Refrigerating the batter until firm. The lecture is very nice and all but you must give the whole recipe correctly. You see that the batter goes goes from liquidy to firm and that's because the refrigeration was key to complete hydration of the flours and sugar. Very nice though
These are delicious with Blackberry Pann Cotta or ice cream or mousse. Great recipe and easy to make.
Thank you, I'm glad you like them! :)
Mmmmm.. I can only imagine ❤❤❤❤❤❤
Thanks for your guidance/encouragement. I am very careful to weigh ingredients in grams for all recipes. I will investigate baking time. BTW do you use a fan assisted oven? I have that available but did not use it for my first attempt. Your channel is awesome. I have learned a lot from you.
That is awesome, so the weight of ingredients is definitely not a problem! I have baked these puppies at home without fan and in numerous convection ovens with fan. If you use fan, diminish the temperature by 20°C (instead of 180°C put 160°C), and look for the color. I'm sure you'll get it right!
I'm so happy that you learned from me, that is the reason I have my website and YT channel! :) :) :)
Love the song after baking! Thank you!
I'm glad you like it! Thanks for watching! :)
جمييييييييييل جدا
🍰🍮🎂Oh I see, how silly of me.
Your baking is beautiful.
Thank You🧁🍬🍨
Thank you so much! :) :) :)
Tereza: Made your recipe today and followed the directions to the letter. Results were not good. Cookies were greasy and never hardened in the first of three batches using the recommended 5-8 minutes cooking time. Next batch went in for 11 minutes to see if the first ones were simply not done. That one began to burn a little as I watched. They were still greasy and there was no way they were going to fold over a rolling pin, simply separating and breaking. My final batch went in for 10 minutes and while the results were a little better only 2 of 4 made it to the rolling pin. After 5 minutes cooling and removing from the rolling pin they opened back up. I am using a very accurate oven so I am confident the 350 temp was good. I used a 1/2 sheet with parchment paper. Can you perhaps help me diagnose the failure. Cookie dough was spread thin as you recommend.
Thanks for your guidance.
Hi Mike, So sorry to hear that you struggled with tulies! These are a bit tricky to remove from the baking sheet, however they should definitely stay curved once cooled completely.
My first guess is accuracy of ingredients, especially flour. Do you use a digital scale and weigh everything in grams? Regarding baking, every oven is different, so you should check for the color, no matter what the recipe says. Tuiles should be well baked, with deep golden color like on the photos/video, because otherwise they will break apart. They usually don't firm up if they are not baked long enough. After baking wait for 1-2 minutes to remove them since they are fragile.
I hope you'll ace your next batch with flying colors! :)
Can I change orange to other fruit puree?
Thank you! It looks easy and nice ^_^
It is easy! Thanks for watching! :)
Hello Pastry Maestra
Could You please show the measurements.
Thank You
Hi, the link to the recipe is in the video description!
What are the mesurments
The link to the recipe is in the video description!
Hello Pastry Maestra. You've skipped a very important step. Refrigerating the batter until firm. The lecture is very nice and all but you must give the whole recipe correctly. You see that the batter goes goes from liquidy to firm and that's because the refrigeration was key to complete hydration of the flours and sugar. Very nice though
Hello chef Giovanni, thank you for the tip! :) These are perfect even without chilling, believe me! ;)