Shall we get a little fancy and travel the world to France today? Of course we should!
Originating in France, these tuiles or “baked wafers” are thin, crispy and deliciously sweet. Piped full of a zesty lemon cashew cream, sprinkled with extra chopped pistachios and a drizzle of lemon juice and voilà you’ve gone to France in your kitchen (I know, I know, it’s not the same as actually going but it tastes just as good!)
Last year I was lucky enough to visit New York City where I took part in a Vegan Holiday Cookies baking class at the Natural Gourmet Institute. It was there where I first tasted these beauties. My eyes lit up in excitement when my teeth broke into the crispy wafer and through the creamy centre. They were irresistible.
So it was only natural that I came home and put my own spin on them. Say hello to these Pistachio Lemon Tuiles.
I’ll be frank here. These Pistachio Lemon Tuiles are very simple to make but they are fiddley when it comes to shaping them. They have an extremely short window to shape them in before they cool down too much and snap if you dare roll them. I learnt that after they come out of the oven and cool for 30 secs (making them cool enough to work with) you have about 1:30-2 minutes to shape them all. If that. SO have everything ready to go before you take them out of the oven.
Helpful tip: If you don’t own a cannoli or cone shaped tube that’s alright because I don’t either. I cut 5 square pieces from grease proof paper, rolled them into a cone and stapled them in place. I then stuffed the insides with tissue so they wouldn’t crush when I shaped the tuile around them. Easy hack!
If you’re loving the lemon vibes from these then you’ll also love this Zesty Lemon Meringue Pie, Fresh Fruit Tart with Lemon Cream, Lemon and Thyme Cake with Lemon Curd. But if you’re feeling more on the cookie side, take a look through my Cookie collection.
- Lemon Cream
- - 1½ cups (120g) cashews, soaked in water overnight or for at least 4 hours, drained
- - 1½ lemons, zested
- - 1 (55mL) lemon juiced
- - pinch salt
- - ¼ cup and 1 tablespoon (100mL) maple syrup
- Pistachio Tuiles
- - ½ cup (70g) unsalted pistachios
- - 5 tablespoons (50g) wholemeal flour
- - 2 tablespoons (20g) arrowroot powder
- - 2 tablespoons (20mL) vegetable oil
- - ¼ cup (95g) rice malt syrup
- - ⅓ cup (105mL) maple syrup
- Begin by making the lemon cream. Combine everything in a high powered food processor or blender and blend until it's smooth and creamy. Transfer to a bowl, cover and place in the fridge to chill while you make the tuiles.
- Make the tuiles. Preheat the oven to 175°C/350°F fan forced. Place the pistachios on a lined baking tray and roast in the oven for 7 mins. Remove and leave to cool slightly.
- Transfer to a food processor and pulse to coarsely chop. There should be a mix of sizes ranging from powder to small chunks of nuts. Pour chopped pistachios into a medium bowl, add the flour and arrowroot powder. Mix to combine.
- In a seperate small mixing bowl combine the oil, rice malt syrup and maple syrup. Stir into the dry ingredients. Leave for 15 minutes to thicken.
- Meanwhile line two baking trays with grease proof paper. You'll only be placing one tray at a time in the oven so when one comes out place the second one in. This is because the time in which you can shape the tuiles is very small so you have to work fast with small batches. Have 5 cannoli tubes or cone shaped tubes at the ready. (See notes if you don't own these.)
- Drop teaspoon sized mixture onto the lined baking trays. Only 5 cookies to a sheet, 1 in each corner and 1 in the middle. They spread a lot. Bake 1 tray at a time for 10 minutes. They should be golden brown, thin and bubbly.
- Remove from oven and leave to cool on tray for 30 seconds. Working quickly (because they hardened very quickly) remove tuiles from the baking tray using a thin spatular and shape around the moulds. Continue cooking and shaping until all the batter has been used.
- Once tuiles completely cool pipe the lemon cream into the centres. Squeeze a little extra lemon juice onto the cream, sprinkle with chopped pistachios and dust with icing sugar. Serve.
Store covered in the fridge for up to 3 days. The cones will soften over time.
Recipe adapted from Natural Gourmet Institute, Vegan Holiday Cookies.