I had the great pleasure of revisiting my old friends at Word of Mouth Catering on Friday for a menu tasting and let me tell you we were all blown away! Everything was so absolutely delicious! Not only that, they considered every detail of the event with the menu, to the color palette, time of year, setting and the guest list. We all left completely full and miserable, but in a good way!
The highlight of the menu was a Wildflower Honey Glazed Fig and Brie on a Walnut Tuile Leaf. Incredible and absolutely perfect since guests will enjoy these tasty morsels while sipping fine wine under one hundred-year-old oak trees. If you think you have never had a tuile (pronounced twheel), you probably have. Think Milano cookie, but better.
Seeing these tuile cookies brought me back to when I was in high school when I wanted to be a chef in a big fancy restaurant. I was reading Martha Stewart Living while all my friends were reading Seventeen and Cosmo. Anyway, in one of her fall issues she featured how to make tuiles into the shape of oak leaves, and I feel in love. While mine did not really turn out in the beginning, over the years they have gotten better and better.
Try making them for your next event, or better yet, call Word of Mouth Catering and have them make them for you!
Thank you to Sarah, Myra and all the fabulous staff over at Word of Mouth Catering. It is a pleasure to work with you always!
Makes 16 Cookies
7 1/2 tablespoons unsalted butter
6 large egg whites
1 1/2 cups superfine sugar
1 1/4 cups all-purpose flour, sifted
Pinch of salt
5 tablespoons heavy cream
1 teaspoon almond extract
1/4 cup Dutch-process cocoa powder
Nonstick cooking spray
Draw a banner onto 12-by-18 inch piece of foam board; cut out with a pair of sharp scissors. Set template aside. Heat oven to 400 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). Coat with cooking spray. Melt 5 tablespoons butter in a saucepan over low heat; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine 4 egg whites and 1 cup superfine sugar; beat on medium 30 seconds. Add 1 cup flour and the salt; mix well. Add melted butter, 3 tablespoons cream, and the almond extract; beat until combined, 1 minute.
Transfer batter to an airtight container; refrigerate until chilled, about 15 minutes. Meanwhile, make chocolate batter.
For the chocolate batter, in a saucepan over low heat, melt the remaining 2 1/2 tablespoons butter; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine remaining 2 egg whites and 1/2 cup superfine sugar. Beat on medium until combined, about 30 seconds. Add remaining 1/4 cup flour and the cocoa powder; beat well. Pour in melted butter and remaining 2 tablespoons heavy cream. Beat on medium until combined, 1 minute. Transfer to a pastry bag fitted with a number 1 plain round tip; set aside.
Lay two rolling pins parallel to one another on work surface. Place the foam-board template onto the Silpat. Using an offset spatula, spread the chilled batter onto the template. Lift template, and repeat several more times on the Silpat, wiping the template after each use. With the chocolate batter, pipe out desired words directly onto banners.
Bake four banners at a time, until edges begin to brown, about 6 minutes. Carefully remove from baking sheet; drape over two rolling pins to form undulating shapes. Remove when cooled, about 2 minutes. Repeat with remaining batters. Store in a single layer, in an airtight container, until ready to use.
From Martha Stewart Weddings, Summer 1999