Maple Syrup

Rustic chestnut maple tuile

February 19, 2011
3 Ratings
  • Makes 12
Author Notes

In search of something to top off my key lime pudding this is what I came up with. At first I thought that I would make a conventional graham cracker. But after I could not find graham flour in my area, I decided to experiment with chestnut flour. My results may look very primitive, but they are awfully tasty! As drbabs suggests, these could be even be mistaken for bacon at first glance. The chestnut flour and subtle maple flavor just became my newest craving. —Sagegreen

What You'll Need
  • 3 ounces chestnut flour, sifted (use 2-3 tbl. less for thinner, more elegant tuile)
  • 1/2 cup organic cane sugar
  • 2 teaspoons maple syrup
  • pinch of sea salt
  • 2.5 tablespoons melted unsalted butter
  • 3 egg whites, beaten fluffy
  • 1 teaspoon Meyer's lemon zest, optional
  • olive oil spray for parchment
  1. Mix the flour, sugar, salt, maple syrup, and butter together.
  2. Whisk in the fluffy egg whites. Add optional zest. Let the batter sit for about an hour.
  3. Oil 2 sheets of parchment paper placed upon baking sheets.
  4. On each baking sheet create 6 strips of the batter by spooning it out evenly and thinly, leaving 2 inches between each strip.
  5. Bake in a preheated 350 degree oven for about 10 minutes until the edges are golden brown.
  6. While still warm wrap each strip around a 2 inch diameter dowel or glass bottle. If you prefer, you could make miniature tuiles by creating 24 narrow strips then wrapping them around a 1 inch diameter dowel or glass probably following about an 8 minute baking time.

See what other Food52ers are saying.

  • drbabs
  • hardlikearmour
  • Sagegreen

4 Reviews

drbabs February 22, 2011
You amaze me.
Sagegreen February 22, 2011
Aw, thanks, drbabs! You amaze us, too!
hardlikearmour February 20, 2011
Wow! That didn't take you long. They sound delicious, too.
Sagegreen February 20, 2011
Thanks, hla. These really do taste great, seriously, almost like bacon in a surprising kind of way. This morning I made another version using only olive oil, no butter...but that batch turned out a little too moist, not quite crisp enough. Back to the drawing board.