Thank you!
Here is the recipe for tuiles, I'll type in original (from Advanced Professional Pastry chef book) and then list modifications for different colours and flavors.
I normally make 1/4 of this quantity, which is quite enough. The paste itself can be stored in the fridge for a week, baked tuiles are best eaten fresh when they are still crispy.
Basic vanilla tuile Ingredients:
8 ounces (225 g) unsalted butter
8 ounces (225 g) powdered sugar, sifted
1 cup (240 ml) egg whites
1 teaspoon vanilla extract
8 ounces (225 g) sifted cake flour
Cream butter with powdered sugar, slowly incorporate egg whites, then vanilla and in the end the flour, mix just enough to get a smooth paste.
Spread thinly in a desired shape on a silpat mat (if you don;t have it, non-stick baking paper may work, but if you bake things regularly, silpat is a good investment), and bake at ~390-400 F (around 200C) until you see some golden spots or edges start to turn golden. Since they are very thin, baking time is quite short, typically under 5 min.
For getting different shapes, you can either spread it by hand, or make stencils out of cardboard (cake boxes work well for this purpose).
Green tea tuileReplace some of the flour with green tea powder (no more than 1/3).
Chocolate tuile:Replace up to about a 1/3 of the flour with cocoa powder.
Lemon tuileReplace vanilla extract with natural lemon flavouring and add a teaspoon of finely grated lemon zest.
Making patterned tuilesUse chocolate or green tea tuile and a decorating bag or cake comb to make desired pattern. Put silpat mat in the fridge for a few minutes to set. Then spread vanilla or lemon tuile paste over the pattern and bake.
Making tuile conesPrepare the molds for cream horns. If you don't have any, wrap ice cream cones with aluminum foil, that can do as a replacement.
Make thin tuile paste circles, bake them, and when they are one switch off the heater of the oven but leave silpat with tuiles in warm oven and take them out with a spatula one by one and while they are warm roll them around the mold or ice-cream cone covered with aluminum wrap. In a similar maner, you can make tuile baskets, just put one circle in a small bowl or brioche mold, and press with another bowl or mold on the top. Tuiles are very flexible when they are hot. When they are cold, carefully remove from the mold.
For tuile cones with fruit, use fresh fruit not frozen, wash it and dry it, berries work best or anything that won;t release much fruit juice. You want the cones to stay dry an crispy, so they should be filled wth fruit right before serving.
Serve with raspberry or other fruit sauce, and the sauce should be spread in front of the tuile cones so they don't get wet, i.e. stay crispy.
Straybaby, since this requires only lemon zest, you need any other recipes? I got one really nice and simple lemon cream, very strong lemon taste, from book Dessert University by Roland Mesnier, he was white house pastry chef. Got that lemon cream in this cake, one of early works with quite a few mistakes in decorating, but it was tasty:
