Recipe courtesy of Mary Bergin
Vanilla Tuile and Fruit Compote
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 355
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 53
- Dietary Fiber
- 2
- Sugar
- 38
- Protein
- 3
- Cholesterol
- 34
- Sodium
- 21
- Total: 8 hr 20 min
- Prep: 8 hr
- Cook: 20 min
Ingredients
10 ounces unsalted butter
1 1/4 cup granulated sugar
1 vanilla bean, scraped
6 egg whites (large AA)
2 cups all-purpose flour
Fruit Compote:
1 cup dried cherries
1 cup dried figs
1 cup dried pears, sliced
1/2 cup dried currants or blueberries
2 cups dry white wine
1 vanilla bean pod
1/2 cup granulated sugar
Directions
- In a standing mixer with paddle, cream butter and sugar until light and fluffy. Split and scrape vanilla bean into the mixture. *Do not use pod - only the seeds. Mix well and add whites and flour. Mix well and chill covered with plastic wrap, preferably overnight. *Use pod for compote.
Fruit Compote:
- Combine all ingredients in a heavy bottomed saucepan. Bring to a boil. Reduce heat and simmer 5 to 8 minutes. Remove from heat and let cool in pan. Remove all fruit and reduce sauce until syrup-like. Combine with fruit. Remove pod and set aside until ready to assemble.
- Baking: Spread about 1 teaspoon cold tuille batter thinly over stencils (professional or homemade) on greased back of cookie sheet. Place tuiles in 350 degree F oven. Tuiles will spread and cook rapidly. Therefore, test a few, one at a time, for appropriate thinness of batter and length of cooking time. If tuiles have spread too much, reduce amount of batter and make sure batter is spread evenly and thinly. Tuiles should be removed from oven when slightly golden. Let set for a few seconds on sheet before removing to rack for cooling.
- Assemble Napoleon by layering tuiles and fruit compote. Top with ice cream, frozen yogurt, or whipped cream.