Jan 29, 2009

Tuiles-Daring Bakers


This month's challenge is brought to us by Karen of Baking Soda 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. Our challenge is to either make plain tuiles, chocolate tuiles, nougatine, or savory tuiles and pair it off with something light.

I decided to make the plain tuiles, and pair it off with a lilikoi (passion fruit) mousse. This was such a fun challenge..unlike most of our usual challenges, this one didn't take that much time at all. It only took me couple of hours to finish this..even with the refrigeration and the cleanup. That's pretty quick for me..I'm normally a very slow baker. I always need to multiply the regular cooking time by two.

The recipe for the tuiles is very straight forward and easy to make. The challenge, I think, was deciding what shape I wanted my tuiles in. In the end, I decided to make little tuile cups and a tuile spoon to serve my lilikoi mousse in. They're so cute!!

I didn't have any tuile molds and I didn't want to spend the money to buy one, so I made them using styrofoam plates (I know, I know, this is me hiding in shame!!) But in my defense, I only used one plate, and I saved the molds for future use. For the tuile cups, I just made a circle the size of about a cd, and used the cut out from the circle to make my spoon. I chose styrofoam plates because they were the perfect amount of thickness for the tuiles.

The tuiles were very yummy. Check out all the other daring bakers' creations. Here's the recipe if you want to give it a try. If you want to make the Lilikoi mousse, the recipe is here.


Tuiles
“The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
Yields: 20 small butterflies/6 large
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

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 tablespoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet


1. 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).

2. 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 baking sheet 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.

3. Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet 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 baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

5. 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….

13 comments:

Linsey said...

Great work on the challenge - adorable tuiles! I'm a huge fan of lilikoi - this must have been delicious!

Just so you don't feel so bad about your 'mold' - I worked in professional kitchens, and we used cardboard or plastic lids from product in our kitchen to cut our stencils. Easy!

Rosa's Yummy Yums said...

Very cute! Great job!

Cheers,

Rosa

minisuperbias said...

beautiful! i tried cups, and they did not work at all as well as yours. and the passion fruit mousse sounds divine!

Lauren said...

Mmm, your tuiles look great! I love the spoons =D!

Lisa Michelle said...

What a perfect bowl and spoon, not to mention what's inside of that bowl! Marvelous work :)

Dragon said...

These are so delicate and perfect. Great job on this month's challenge.

Jo said...

great job on your challenge. i did spoons too but it looks like you came prepared with the full set.

Sheri said...

I love the little spoon! Great job!

farida said...

Your tuiles look great. Nice and crisp.

TeaLady said...

Beautiful bowls. LOVE the spoon.

JoeyC said...
This comment has been removed by the author.
alana said...

Passion fruit mousse! Fabulous... And I love your bowl and spoon.

Nangilgirl said...

The bowls look great!

 

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