Newer types of baking sheets are made with several layers in order to provide insulated sections for more even cooking. The name 'Toole' is a French word meaning 'tile,' and when presented in rows are supposed to resemble the curved tiles on the tops of buildings.
In their traditional form, a Toole (petite four style cookies) is a flat cookie which has been set over a curved surface while freshly baked and allowed to cool, giving its characteristic curved-tile shape. To achieve its curved shape, you can set over a dowel (both ends balanced to not roll).
Different diameters of dowels can be used depending on the size of the finished cookie. It was similar to a long cylinder from a Toole mold sheet.
A Toole mold sheet (see picture below) is an undulating sheet containing several cylinders to allow these thin cookies to cool in the traditional curved shape, and is made special for Toole cookies. It doesn't matter how they are curved; just be sure they are left long enough to fully crisp and harden, or they will open up as they cool.
They are generally presented in rows if used in a buffet or for display, or stacked up two or three together as individual petite fours or mignardise. If, when baking, the circles you made turn elongated or more of an oval shape, put the longer ends as the front and back of the cookies and the thinner as the sides.
These cookies are fragile and crisp, and should be made the same day they are to be served, especially in humid climates. Care should be taken as to how they are arranged either in a storage container or a covered plate since they are so fragile.
A common batter is mixing egg whites with powdered sugar and melted butter with the addition of flours like all-purpose or ground nuts. While Toole cookies are generally made with the above ingredients, and using just about any flavor like chocolate (cocoa), citrus zests, or chopped or sliced nuts to flavor and complement, some cooks classify lace cookies in the Toole category since they are flat, fragile, and can be molded when hot into the traditional curved shape.
Read each Toole recipe procedure before beginning, as some require a template to smooth the batter into shape, and some use a pastry bag to pipe or a spoon to spread and the result is a round shape to be formed into a curve. While the traditional shape is popular as petite fours, you can find tools not only flat, but in any shape you can imagine for all applications for pastry plate and buffet design.
If you see a recipe with Danielle in the name of a Toole cookie, it simply means 'lace' in French and the resulting Toole cookie will probably spread to form a slightly open lace-work pattern, thus the name. Fortune cookies are a Toole made from a batter and formed while hot, giving their unique folded shape.
Cigarette cookies are thin cookies baked into a round shape (round templates are helpful with these) and rolled around a thin wooden stick while they are warm and set up that way. Lace cookies are simple cookies that spread during baking to a very thin height with a slight lace-work pattern, and when removed from the oven can be shaped to any surface.
Take care with some very thin cookies as some may need to set for several seconds to 'set up' or they can be pulled and distorted out of shape, and some cookies will harden almost immediately when pulled from the oven. Tulip batter (French for 'tulip') or tulip paste is sometimes coined for cigarette or similar batter when used for making 'tulips' or baskets for plated desserts, which are molded over or inside of impales, small bowls or similar molds when warm.
Hippenmasse or Happen paste is a German thin wafer cookie similar to a plain Toole or tulip paste, where you pipe out the batter in designs or spread the batter over a template and bake and form as required. Also, if you baked too many on the sheet pan to mold and some cookies are hard before you get to mold them, simply place the pan back into the oven for several seconds to warm up, then form as usual.
Virtually any template can be used for making a basket or pastry cup. All dry ingredients should be sifted to filter out any lumps in the powdered sugar, flours, cocoa or ground nuts.
Egg whites are large, and should be at room temperature when mixing into the batter. If making a very large batch and the egg whites are cold, it may set up the melted butter causing flecks or a very stiff mixture.
Simply warming slightly in a Bain Marie should fix the problem. If the mix will be made ahead, some batters (like a cigarette batter or plain mix, for example) can be allowed to come to room temperature before spreading onto templates for baking.
Sources to all the other recipes are included and listed, as usual, in the bibliography at the bottom. Perfect for making baskets, cigarettes, and multi-colored designs for plated work.
Simply take a small amount and color as desired and pipe onto the spread cookie before baking. Allow coming to room temperature or warm slightly before spreading batter.
Bake at 350° for about 6 minutes or until browned as desired and mold into shape. Can be made ahead easily and used for many applications for plated and buffet work.
Egg whites (use fresh, not boxed pasteurized) 1 lb. Allow coming to room temperature or warm slightly before spreading batter.
Bake at 350° for about 6-7 minutes or until browned as desired and mold into shape. After baking and cooling, dip the ends in melted white chocolate or fill as suggested with lemon flavored buttercream using a small pastry tip.
This recipe is adapted from “Larousse Gastronomic,” publish date 1988. Superfine granulated sugar rubbed with 1/4 vanilla bean, halved 4 oz.
Fold in the whites, then last the finely chopped candied peel. Bake for about 7-10 minutes or until the tools are golden brown as desired.
Remove from oven and while warm, roll each around a thin wooden dowel or a wooden spoon, remove and set to cool and repeat with remaining baked tools. Allow coming to room temperature or warm slightly before spreading batter.
Bake at 375° for about 6-7 minutes, or until browned as desired and mold into shape. Tulip Paste This recipe uses softened butter rather than melted.
100 g softened unsalted butter 100 g powdered sugar 100 g egg whites 75 g flour Allow coming to room temperature or warm slightly before spreading batter.
Bake at 375° for about 6-7 minutes, or until browned as desired and mold into shape. Containing equal parts by weight of egg whites, granulated sugar, melted butter and flour, this is an easy recipe and can be scaled up easily.
Add in flour and eggs, mixing in cream together to form a smooth batter. Bake at 350° for about 6-7 minutes or until browned as desired and mold into shape.
Fortune Cookies This is an old recipe and uses cornstarch and vegetable oil in the batter. Vegetable oil 1 large egg white 1/2 oz.
Bake at 350° for about 6-8 minutes or until browned as desired and mold into shape: first fold in half with the desired scrap of paper with a saying, then fold in half again over the lip of a bowl or baking dish. This batter requires a pastry bag and larger round tip for piping.
Mix chopped hazelnuts and sugar in bowl and add in the eggs. Sift flour over the top of the batter and mix in; last the butter.
Transfer the mixture into a pastry bag with a medium or larger round tip (804-808, depending on your piping skill and the size of the nuts) and pipe the batter to about 2 1/2 teaspoon sized rounds about 2 inches apart onto a baking sheet lined with a silicone baking mat. Flatten each Toole batter mound with a fork dipped in water and bake 8-10 minutes until the cookies are browned on the edges.
Remove the tools from the sheet pan to shape and cool. It is helpful to have several sheet pans ready at the beginning to pipe all the cookies out at the same time.
Tools Adapted from “The New Cookie Book,” this basic Toole can be flavored as desired depending on the garnish sprinkled on the cookie mounds before baking. Mix until incorporated, then repeat with the rest of the butter and flour.
Spoon small mounds onto parchment or silicone baking sheet lined baking sheets. Spread out slightly with the back of fork or fingertips dipped in water.
Sprinkle with garnish if using, then bake 6-7 minutes until golden around the edges. Leave to cool for a few seconds on the sheet pan before removing to shape.