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A spectacular meal deserves a dessert with flourish. A crisp, buttery tuile cornucopia encases a rich, vanilla spiked pastry cream and gently cooked apples with toasted walnuts. Crunchy caramelized sugar and an intense cranberry caramel garnish add interest to the dish.
This dessert might impress your guests, but it's not hard to make. Shaping the tuile quickly without cracking can take a tiny bit of practice and might be frustrating, but it's not difficult; just a potential pain in the butt.
The components can be made and stored separately in advance, but I recommend plating these shortly before serving so the apples don't make the tuile soggy.
This dessert might impress your guests, but it's not hard to make. Shaping the tuile quickly without cracking can take a tiny bit of practice and might be frustrating, but it's not difficult; just a potential pain in the butt.
The components can be made and stored separately in advance, but I recommend plating these shortly before serving so the apples don't make the tuile soggy.
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Signing UpStep 1Make the tuile cornucopia
2 egg whites, preferably at room temp
1/2 C powdered sugar
1/4 C butter, melted
1/4 C flour
I can't tell you how many cookies this recipe will make. That depends on how large you make the cookies and how many you break and have to replace.
If your egg whites are cold, you can put them in a little bowl and put the bowl over some warm water.
Whip the egg whites into soft peaks. Fold in the powdered sugar (sift to remove any clumps), then whip a little more to thoroughly incorporate. Sugar helps keep the egg whites from getting over beaten. Stir in the flour and butter. If there are lumps, strain them out of the batter.
If you don't have a silpat, you'll need parchment or nonstick aluminum foil. Do not use regular aluminum foil or you'll be sad. Trust me.
Spread a small amount of batter onto the parchment with a spoon to make a thin circle. Bake at 350 degrees F until the edges start to turn brown and the batter is no longer wet. This only takes a few minutes; keep your eyes on the tuile so it doesn't get overcooked.
Working quickly while the cookie is still warm and pliable, slide a spatula under it to loosen it, then wrap it around a cone to form the cornucopia shape. It should be cool and firm within a couple minutes so you can remove the cone and make your next cookie.
Some people bake 4 at a time because they're faster at shaping them than I am.
I didn't have a cone, so I made one. I taped some skewers together at the tips, shoved a ball of aluminum foil inside them to hold them out into the cone shape, and wrapped the thing in foil.
1/2 C powdered sugar
1/4 C butter, melted
1/4 C flour
I can't tell you how many cookies this recipe will make. That depends on how large you make the cookies and how many you break and have to replace.
If your egg whites are cold, you can put them in a little bowl and put the bowl over some warm water.
Whip the egg whites into soft peaks. Fold in the powdered sugar (sift to remove any clumps), then whip a little more to thoroughly incorporate. Sugar helps keep the egg whites from getting over beaten. Stir in the flour and butter. If there are lumps, strain them out of the batter.
If you don't have a silpat, you'll need parchment or nonstick aluminum foil. Do not use regular aluminum foil or you'll be sad. Trust me.
Spread a small amount of batter onto the parchment with a spoon to make a thin circle. Bake at 350 degrees F until the edges start to turn brown and the batter is no longer wet. This only takes a few minutes; keep your eyes on the tuile so it doesn't get overcooked.
Working quickly while the cookie is still warm and pliable, slide a spatula under it to loosen it, then wrap it around a cone to form the cornucopia shape. It should be cool and firm within a couple minutes so you can remove the cone and make your next cookie.
Some people bake 4 at a time because they're faster at shaping them than I am.
I didn't have a cone, so I made one. I taped some skewers together at the tips, shoved a ball of aluminum foil inside them to hold them out into the cone shape, and wrapped the thing in foil.
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I wonder how it would be with home-made sugar cones & ice cream.
--fattening! :)