Pumpkin Tuile – Pumpkin Lace Cookie

by Eddy Van Damme on October 26, 2010

Since I have a huge affinity towards desserts with pumpkin, I figured it was time to create a pumpkin tuile I could use with pumpkin desserts.  Certainly an orange or maple tuile for pumpkin desserts works fine, but since I already have recipes for such, it would not have had the challenge of testing and retesting this recipe until I had something I had envisioned.

Getting It All Together!

Like most tuiles or lace cookies this one also needs to be protected from humidity. Make the batter and whatever amount is not used place it in a refrigerator or freezer until next times use.

Pumpkin tuile

Note: Since a tuile needs very correct scaling this recipe only contains scaled and not measured amounts.

3.5 oz Glucose 100 g
4 oz Pumpkin puree (canned) 120 g
½ oz All purpose or pastry flour 15 g
5 oz Powdered sugar 150 g
2.5 oz Melted butter 75 g
  1. In a saucepan heat to melt the glucose but do not boil. Remove from heat and stir in the pumpkin puree.
  2. Sift together the flour and powdered sugar and whisk into the pumpkin mixture.
  3. Whisk in the melted butter.
  4. Add spices as desired: Ginger, cinnamon, cardamom etc.
  5. Spread the batter in an organic fashion or stencil the batter. Bake at 375F (190C) until set and edges are turning light brown.
  6. Store airtight.

9 comments on “Pumpkin Tuile – Pumpkin Lace Cookie

  1. How creative!!

    Carmen

  2. katie leggett on said:

    This is exactly what I needed to see today! Love it!

  3. That has to be one of the most beautiful uses of pumpkin I’ve ever seen. Gorgeous.

  4. Love it, will go perfect with my “mulled wine poached pear, squash semi freddo desser”t!!!

  5. I was wondering, is it possible to substitute corn syrup for the glucose in this recipe? Equal proportions?

    Thank you!

  6. Eddy Van Damme on said:

    Heidi,
    Sorry I was on Holiday and doing promotional things so I may be late for answering your question. More than likely it should work just fine.
    My apologies again,
    Eddy

  7. Diana Wallace on said:

    These look yummy!

  8. Chef Doug on said:

    I made this recipe to the exact increments and it was really really soupy, i increased the flour to 6 times the original amount and it was tuille consistancy, tasted great, i added some vanilla bean and chinese 5 spice. will make it again.

  9. cake_o on said:

    perfect for the garnish i’m looking for! thanks!

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