The other day I was all gung-ho to make parmesan tuiles. The recipe was from a trusted name in the cooking industry but as I was dishing out the ingredients, something inside me was saying the quantities, oven temperature and method seemed off. But, because it was from a trusted source, I shrugged off my gut instinct and carried on. Well, that was a big mistake. The parmesan tuiles ended up floppy like a crepe and way too much butter melted on the baking tray! The flavour of the tuiles was good but the texture was awful.
Tuile (pronounced tweel) is a French word for tile and is a thin, crisp cookie with a lacy texture. They can be sweet or savoury. The recipe did not reflect that even though the picture in the cookbook illustrated it was crisp and thin looking. I can understand how cooks can be put off when a recipe doesn’t live up to its photo. But, mistakes in the kitchen can guide us along another path leaving behind a failed recipe and trying something new (like I did). It also helps to ask anyone in your cooking sphere to see what they would do.
Use this recipe as a guide and create your own with herbs or spices or just bake the parmesan au naturel. Click here to see the parmesan tuiles being cooked from scratch.
In a bowl, combine ingredients. On a parchment-lined baking sheet, add roughly 2 teaspoons of the cheese mixture. Make sure there is at least one inch between each tuile. Bake until the cheese melts into bubbly lacy disks, 5 to 7 minutes. Remove from the oven and let rest a couple of minutes before transferring to a wire rack lined with paper towel. Alternatively, when straight out of the oven shape quickly by bending over a rolling pin. Cool and store in an airtight container until serving.
The Culinary Chase’s Note: Make larger tuiles by increasing the amount of cheese mixture and use as a base to hold appetizers or individual salads. To get this shape, when hot out of the oven, use a metal spatula and drape over a small bowl. Allow to cool before using. Enjoy!
