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1
In a standing mixer with paddle, cream butter and sugar until light and fluffy.
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2
Split and scrape vanilla bean into the mixture.
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3
*Do not use pod - only the seeds.
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4
Mix well and add whites and flour.
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5
Mix well and chill covered with plastic wrap, preferably overnight.
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6
*Use pod for compote.
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7
Combine all ingredients in a heavy bottomed saucepan.
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8
Bring to a boil.
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9
Reduce heat and simmer 5 to 8 minutes.
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10
Remove from heat and let cool in pan.
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11
Remove all fruit and reduce sauce until syrup-like.
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12
Combine with fruit.
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13
Remove pod and set aside until ready to assemble.
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14
Baking: Spread about 1 teaspoon cold tuille batter thinly over stencils (professional or homemade) on greased back of cookie sheet.
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15
Place tuiles in 350 degree F oven.
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16
Tuiles will spread and cook rapidly.
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17
Therefore, test a few, one at a time, for appropriate thinness of batter and length of cooking time.
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18
If tuiles have spread too much, reduce amount of batter and make sure batter is spread evenly and thinly.
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19
Tuiles should be removed from oven when slightly golden.
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20
Let set for a few seconds on sheet before removing to rack for cooling.
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21
Assemble Napoleon by layering tuiles and fruit compote.
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22
Top with ice cream, frozen yogurt, or whipped cream.
