Parmesan Tuiles
These are less about a recipe and more about controlling the temperature of the cheese. When done right, they act as savory shards that add necessary height and texture to soups or salads.
Use the right cheese, or they won't snap.
Buy a block of high-quality aged Parmesan and grate it yourself using the fine side of a box grater. Pre-grated cheese contains cellulose that prevents the fat from melting into the uniform lace pattern required for a proper tuile.
- Heavy-duty rimmed baking sheet
- Parchment paper
- Fine-mesh grater
- Rolling pin or wine bottle
What goes in.
- 2 cupsParmesan cheese, finely grated (avoid pre-shredded)
Watching for the lacing
The cheese must liquefy completely and form a bubbling lace before you pull it from the heat. If you pull it too early, you get a chewy disk; if you wait until the bubbling stops, you get a shatteringly crisp wafer.
The method.
Preheat your oven
Set your oven to 400°F (200°C) and ensure a rack is in the center position.
Form the rounds
Line your baking sheet with parchment paper. Place tablespoon-sized mounds of cheese on the sheet, spaced 3 inches apart. Use the back of a spoon to gently flatten each mound into a thin, even circle.
Bake
Slide the tray into the oven. Bake for 5 to 7 minutes. Watch closely: they are ready when the cheese has melted into a flat, bubbling golden lace and the edges are darkened.
Shape and cool
Remove from the oven and wait exactly 30 seconds until the cheese sets slightly. Use a thin spatula to lift the rounds and drape them immediately over a rolling pin or wine bottle to give them a curved shape.
Other turns to take.
Herbed Tuiles
Sprinkle a tiny pinch of dried thyme or cracked black pepper onto the cheese rounds before baking.
Sesame Tuiles
Press a few toasted sesame seeds into the center of the cheese mound before the edges begin to melt.
When it doesn't go to plan.
Work in small batches if you are not fast with a spatula; they harden in seconds once they hit room temperature.
If the tuiles harden before you can shape them, put the baking sheet back in the oven for 30 seconds to soften the cheese again.
Always use parchment paper, not a silicone mat, as the paper helps absorb a bit of the excess oil for a crisper result.
The ones that keep coming up.
Why did my tuiles turn out greasy?
This happens if you bake them at too low a temperature or remove them before the fat has fully rendered and spread out into a lace pattern.
How should I store these?
Keep them in an airtight container at room temperature for up to two days. If they lose their crispness, flash-heat them in a 350°F oven for two minutes.