Baking Classics: Feuilletine

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The Technique

Feuilletine

Feuilletine is a traditional bakeshop staple that is prepared by spreading sweet crepe batter as thinly as possible over a silicone pastry mat. It’s baked until set & golden, allowed to cool, then it may be crushed & folded into fillings for marvelous confections. The recipe used to prepare Classic Tuile Cups may be used to create Feuilletine. The key is to start with cold batter & to swipe the silicone baking mat several times using a small palate knife so as you can see through it. Keep a close watch on the Feuilletine during baking to be certain it doesn’t become too dark. It’s okay if there is a slight variation in color over the surface as once it has cooled, the crisp cookie-like confection is crushed into pieces. Learn how to make Feuilletine in your very own kitchen that may be use for beautiful dessert canapés when entertaining.

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makes 1 3/4 cups

Any Classic Tuile Cups that break may be crushed & used  to make confections as well.

1/2 cup softened butter
1 cup powdered sugar, lightly portioned
A pinch of kosher salt
4 egg whites
1/4 tsp vanilla bean paste
1 cup cake flour, lightly portioned

Cream the butter, the powdered sugar & the salt in an electric stand mixer on Medium speed until smooth, about 3 minutes. Stop the mixer & scrape down the bowl sides. Begin adding the egg whites. The mixture will not be smooth. Do not over mix. Stir in the vanilla bean paste then fold in the flour using a rubber spatula. The batter will have lumps. Attach the work bowl back to the mixer & blend on Medium speed 10 to 15 seconds, just until that batter is smooth & ribbons form as it returns back into the bowl from the flat beater once lifted. Transfer to a bowl & cover. Chill 20 minutes. 

Preheat the oven to 350 degrees. Invert a half sheet pan & place it on the middle rack. Meanwhile, spread about 1/4 cup of batter over the surface of a silicone baking mat, parchment paper or non-stick release foil, spreading as evenly & thinly as possible using a small palate knife. Chill 5 minutes then place the mat onto the inverted pan in the oven. Bake 7 to 8 minutes or until golden brown over most of the surface. Remove the pan from the oven. Cool completely. Crush into small pieces. Use as directed in specific recipe applications.

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{testing notes}

How To Make Classic Tuile Batter

Tuile batter may be used in a variety of ways. Spread it into oval shapes & bake briefly to form classic cigarette cookies. If a crisp decoration is desired, place a very thin template over the silicone baking mat & swipe the batter over the surface. Remove the template then bake 6 to 8 minutes or until golden & crisp. 

How To Make Feuilletine By Rebecca Gordons Buttermilk Lipstick Culinary Instructional Magazine. Cooking & Baking Tutorials. Party Menus

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There are two distinct ways to make tuile batter. The creaming process begins with softened butter. The procedure is highlighted in the tutorial. The same baseline of ingredients may be used for the second method. Melted butter & a whisk enables you to make it by hand without the need for an electric mixer.

The Tune
“Misty” Sarah Vaughan

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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