Saturday, July 4, 2009

Daring Bakers January 09, Tuiles

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

After a November challenge where I crashed and burned, and then opting out of the December challenge, it was fun to come back to Daring Bakers for the January challenge-Tuiles. So light, so yummy and so very easy. At least my nonfancy version was. Our rules this month were to use one of the recipes provided (sweet, gluten free or savory) shape them pre or post baking, and incorporate a light filling or side.

Karen of Bake My Day presented photos of her oh so delightful butterfly tuiles along with the recipe. They were just about the cutest little cookies ever. While I considered attempting something just as adorable, I loved the idea of using the little light and airy cookie as a bowl for whipped cream, strawberries, and a drizzle of chocolate. Very often, simple flavors make the most fabulous food. I so loved the subtle vanilla flavor of these cookies that after I completed the challenge, I started wondering if 1)I could make pizelles from this recipe and 2) Where on earth my pizelle maker was.



Tuiles

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheetOven: 180C / 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes.
Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.
Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

19 comments:

Lisa said...

Lovely tuiles!
I agree with you- simple ingredients = fabulous food!
Beautiful job.

Lisa said...

Lovely tuiles!
I agree with you- simple ingredients = fabulous food!
Beautiful job.

Lynn said...

Delightful. Once again you did a terrific job. I agree with you sometimes the simplest ingredients make for the best dish. Love the strawberries.

Dragon said...

I love these delicate tuiles bowls. Great job on this month's challenge.

Jo said...

Great job on your challenge. I love the combi colors of choc and strawberries.

Lynn said...

I thought I would post here about the gin and tonics. Yes, we are indeed the same person. Hendricks? With a hint of cucumber you say? My favorite. I am serious. This is getting kinda spooky, don't ya think?

Anne said...

Oh, how wonderful! The photos are great, and I bet the pairing was just perfect :)

Susie said...

Your tuiles look great, but those strawberries....make my mouth go mmmmmmm! I like your blog, and this winter week I am sooo looking for blue sky!

Unknown said...

These look so delicious. It is amazing how good something so simple can taste!

Ethan said...

Your tuile bowls look wonderful. Mmmmm pizelles sound great too.

Lisa said...

Your bowls came out perfect and the presentation is out of a magazine or cookbook. As you demonstrated, you don't need to go crazy when you use fresh, simple ingredients. Those strawberries are gorgeous!

Sunday Cook said...

Thanks for welcoming me to DB - I love some of your other DB entries too! (My pizzas also tend to turn out square. :-)

pixie said...

those strawberries look so luscious in your tuiles!

Lisa said...

Way to go. Your tuiles look great as well as delish!!

Clumbsy Cookie said...

What a lovelu tuile bowl!

Laurel said...

Your tuiles are fabulous! I love your choice of filling...strawberries and chocolate are the nectar of the gods!

Diana said...

Wow your fruit bowl looks so beautiful. It gives me a craving for Magic Shell. As a kid I used to stick a spoon in the freezer with Magic Shell. Such a guilty pleasure.

Jude said...

Such a nice way to present chocolate with srawberries. Perfect for valentine's.

ice tea: sugar high said...

Beautiful.. loved the chocolate dipped strawberry. simply stunning!