Wayl of a Time Catering

Tulie Cookie & Caramel Sauce

Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan. Place over medium-high heat and cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Carefully add the cream or it may splatter, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and allow to cool before using.

Tuile Cookie:
6 tablespoons unsalted butter
¾ cup 10X powdered sugar
½ teaspoon vanilla
Whites of 3 eggs
1 Cup All purpose flour

Preheat the oven to 400 degrees F.
In a bowl, cream the butter, sugar, and vanilla together. Gradually beat in the egg white, then fold in the flour until you have a smooth paste. Chill for about 2 hours.
Place small spoonfuls of the mixture about 4 inches apart on a nonstick baking sheet or slipat, then spread these out into rounds or other molds of your choice with a spatula.

Bake for about 4 minutes until the mixture is just beginning to color (keep checking).

Remove from the oven and leave to cool very slightly until you can handle them. Shape the rounds by draping them over the length of a rolling pin or as described below. Leave until completely cool and set, then lift off gently. you can keep the tuiles in an airtight container for up to a week.