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Looking at tuile recipes. Some use cake flour, some regular. What recipes are better?

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And any tips? Will be making rolled ones and some with butterfly templates for with sorbet.

Thanks for thoughts!

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  1. Do the ones with cake flour explain why they specify that? How reliable are the various sources?

    "A cake flour is used to make a white cake where a delicate tender crumb is desired. Bread flour is used to make a chewy bread and all-purpose flour makes a delicious batch of chocolate chip cookies.

    Read more: http://www.joyofbaking.com/flour.html...

    Cake flour has a 6-8% protein content and is made from soft wheat flour. It is chlorinated to further break down the strength of the gluten and is smooth and velvety in texture. Good for making cakes (especially white cakes and biscuits) and cookies where a tender and delicate texture is desired.

    Read more: http://www.joyofbaking.com/flour.html...

    Pastry flour is similar to cake flour, although it has not been chlorinated, ... Good for making pastry, pies and cookies.

    Read more: http://www.joyofbaking.com/flour.html...

    4 Replies
    1. re: paulj

      Interesting about the difference between cake and pastry flours. And the chlorination maybe explains why cake flours seem so different. Really different.

      The recipes don't explain why cake flour is used or not used.

      But when I looked at the sources, an AllRecipes recipe uses cake flour, an epicurious recipe, food network (Michael Chiarello), Martha Stewart and Fine Cooking use all purpose flour. So it looks like I'm pretty safe just using all purpose. No need for a special trip to the store for cake flour.

      Most of the recipes use confectioners sugar. At least one uses granulated. I think I'll go with confectioners.

      Any more advice or tips anyone?

      1. re: karykat

        the cake flour and the confectioners sugar is because these are so delicate -- I might even go further and whizz regular sugar in a processor/coffee grinder to make superfine sugar, just because you definitely don't want big granules in this batter.

        If I had cake flour on hand, I'd use that - but unless they're side by side, nobody's going to notice a difference (and the cake flour ones would be that much more fragile, because there's not as much protein structure to hold them together)

        1. re: karykat

          I don't think it makes much difference in this case. I may look at AllRecipes for ideas, but if there are differences, I tend not to trust the site. There doesn't seem to be much quality control.

      2. Thanks everyone.

        I'm going to use all purpose flour and confectioners sugar.

        And probably the Fine Cooking recipe.

        On tomorrrow's docket!

        1. My tuiles turned out nicely. I'd do one thing differently next time -- sift my flour. I had little lumps in my batter.

          But they turned out well.

          I used a butterfly template. And figured out how to shape them while still warm so they would be "landing" on the sorbet.

          I made only a few at a time so I could shape them while they were still warm.

          They weren't shaped quite as distinctly when I made them on hot cookie sheets. Think maybe they spread more when put on a hot sheet. Think could leave more time between batches or set up more sheets.

          All in all, very happy with these.

          Thanks for advice, everyone.