They’re like a pastry chef’s secret weapon. Classic, crisp, delicate tuiles -- those thin, finely textured cookies romantically named after curved Mediterranean roof tiles -- are perfect by ...

1/2 cup (1 stick) butter. 1 1/2 cups plus 1 tablespoon. powdered sugar. 1 cup plus 1 tablespoon flour. 4 egg whites. 1. In a small saucepan, melt the butter over low heat.

1. To make the tuile, preheat the oven to 170°C. Combine the butter and icing sugar until smooth in the bowl of a stand mixer fitted with a paddle attachment.

Bake for 8 to 10 minutes. On removing them from the oven, wrap a tuile around the handle of the wooden spoon or other object, pressing the edge in lightly and holding it down on a board.

Watching Italian Pastry Chef Fortunato Conte at work is to see how fine desserts are made in the exclusive pastry kitchens of Italy. Preparing gourmet desserts and specialties like a tuile is an ...

14 ounces mascarpone cheese. 1 cup brown sugar. Whip 2 1 / 2 cups heavy cream until soft peaks form; set aside. 1 / 2 cups heavy cream until soft peaks form; set aside.

Store-bought ice cream cones can be flavorless and cardboard-like, but this method from Food 52 allows you to make tiny, extremely tasty, adorable little cones from your favorite tuile, brandy ...