Saturday, January 31, 2009

January Challenge - Tuiles

I made the original sweet Tulies, luckily I had been given some vanilla sugar over xmas, so I could even add that. It was all pretty straight forward, and I loved the way they browned on the outside, and were so lovely, crisp and caramelized. Although I didn't think this was right at first, and had a few that were underdone, and a bit floppy and rubbery.

I had trouble keeping my family away from them long enough to make something to accompany them. I got round to making some fruit moose, the same recipie from the Yule log last month, using some squish looking nectarines and the frozen egg whites we always seem to keep in supply in the freezer. It was a great way to avoid wasting the egg yolks from the recipie as well. My family loved the Tulies and the moose, and were definately harping on at me for the recipie of the Tulies to make more, which I have to say I liked and will do, when I can find the time to roll them up all pretty in shape :)

Thanks for the recipie, can't wait for the next.

- Moni-Q

Friday, January 30, 2009

The Lightness of Berries and 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.

This was a fun, new, exciting recipe to try.
I had to defer from my original plan because I was under the weather and once again, I procrastinated. Luckily, I had planned to use a stencil that I made out of cardboard. This was basically just two circles cut out in the card board that fit nicely on the baking sheet. My first plan included a chocolate Tuiles with cranberry/orange granita. I will make this some day. But, I did go with the recipe provided and the stencil worked out nicely. I made a berry salsa to put inside. This salsa included chopped strawberries, blueberries, and raspberries that I soaked in a few tablespoons of lime juice and sugar while the Tuiles baked.
Once the time was up for the Tuiles (I made two at a time), I shaped them around the bottom of a juice cup and filled them with the berry salsa once cooled. I did add a scoop of vanilla frozen yogurt when I sat down to enjoy my new creation.

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

Oven: 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.

Bake 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.

- Abby


I definitely did not think that I would be this frustrated with this months challenge.

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.

As you will see in the pictures that I have posted my tuilles did not come out right. So many trials until I finally gave up. I had batches that were too thin so they burned and this set of pictures show you that they were undercooked or too thick. Frustrating indeed.

Maybe next time I'll be luckier...this is definitely not tuille!

- Aleli


Well, tuiles. I LOVE them. Just like I love just about everything else!

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.

Cut to the chase, because everyone knows by now that I won't have pictures. 

I did lots of ice cream, and lots of tiny ice cream cones. I dipped some of each into tempered dark chocolate.

I tried the nougatine and regular tuile recipes. Along with a total freezer clean out of a ton of ice creams..banana ice cream,  chocolate/peanut butter swirl IC, brown sugar IC and olive oil IC. Also guava/mango sorbet, pineapple/cranberry sorbet, and pomegranate sorbet. I was all over with flavors but had something for everyone.

I ended up bringing everything to Hubb's precinct and had a mid-winter ice cream party with his fellow officers. They loved it. 

Then I decided to get a little wild. For a dinner party I made the savory tuile recipe and did the same cones except this time i filled these with an Uni cream. it was seriously out of this world. Odd, but great.


Thursday, January 29, 2009

Butterfly Tuiles and Chocolate Mousse—what could be lighter!

This month's challenge is brought to us by Karen of Baking Soda at Bake My Day! and Zorra of 1x umruehren bitte aka Kochtopf . The recipe they chose was Tuiles from The Chocolate Book by Angélique Schmeink or Nougatine (or Chocolate) Tuiles from Michel Roux.

Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they're named. As for its Dutch provenance, traditionally this batter was used to bake flat round cookies on 31st December, representing the past year unfolded. On New Year’s Day however, the same batter was used but the cookies were rolled and presented to well-wishers shaped as cigars and filled with whipped cream. This symbolized the New Year that was about to roll on.

I found the recipe extremely easy to make. The butterfly shapes were such a fun and creative way to express the airiness of these cookies. (Thank you Karen and Zorra!!!) I served my butterfly tuiles along with Chocolate Mousse, a recipe from the Gourmet Cookbook. This mousse is rich and dense. It’s a breeze to make and unusual in that it is made with cooked eggs (which meant safe to share with my pregnant neighbor).

Here’s the recipe if you’d like to try it, too.

Chocolate Mousse (serves 8 if you have very good self control with portion size)
2 cups very cold heavy cream
4 large egg yolks
3 tablespoons sugar
Pinch of salt
1 teaspoon vanilla extract
7 ounces bittersweet chocolate, chopped

Heat ¾ cup cream in a 1-quart heavy saucepan until hot but not boiling; remove from heat.

Whisk together yolks, sugar and salt in a metal bowl until well combined, then add hot cream in a slow stream, whisking until combined. Transfer the mixture back to the saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F. Pour custard through a fine-mesh sieve into a small bowl and stir in vanilla.

Melt chocolate in a large metal bowl set over a pan of barely simmering water, stirring frequently. Whisk custard into chocolate until smooth. Let cool.

Beat remaining 1¼ cups cream in a large bowl with an electric mixer until it just holds stiff peaks. Whisk one quarter cream into chocolate cream to lighten it, then gently but thoroughly fold in remaining cream.

Spoon mousse into eight 6-ounce glasses. Refrigerate, covered, for at least 6 hours.

Let mousse stand at room temperature for at least 20 minutes before serving, with whipped cream and tuiles.

- olivia

In Praise of Simplicity, or, The Cookie Crumbles

After last month’s Yule Log debacle, it was with some amount of trepidation that I approached this month’s DB Challenge: tuiles. I envisioned myself covered in flour and butter, screaming, as I wrestled with the fragile cookies, and winding up with nothing but shards and a broken heart. But Daring Bakers are a persistent—or perhaps insane—group, so there was no room for fear and trembling. Either move on, or give up the DB. Well, that I won’t do. I mean, if I hadn’t joined the DB, would I have made danish? Pâte à chou? Genoise? No. So, I had to press forward.

The whole process of making tuiles was surprisingly straightforward. I could have pushed myself further, creating stencils and also coloring the batter, but, even though I wanted to challenge myself, I also wanted a small respite from the multistep recipes that don’t always end successfully (*cough*YuleLog*cough*). So I made simple circles of plain vanilla batter, spreading it with an offset spatula, and then baking them in small batches.

The cookies never really darkened, staying almost as pale as my legs. Perhaps I should have baked them longer, but I was concerned that any longer in the oven and they’d be too brittle to shape. So, they emerged from the oven in all their midwinter skin pallor. I draped them over some small metal bowls to create little cups, but they took on only a gentle ruffle, not a deep cup shape. But they would serve my purpose as serving vessels for a sorbet made of sparkling wine and raspberries. A few cracked, which means Z. and I got to snack on their remains.

And here you have the end result: a light, refreshing dessert that, while it certainly won’t drive anyone into a mad frenzy of dessert-induced delirium, was certainly pleasant. The tuiles tasted just like professionally-made cookies, even if their appearance was somewhat lackluster. And the sorbet was flavorful and bright. A simple, charming way to begin the year.

Further challenges await, and I’m ready to meet them.

- Ami

Light Fly Daring Bakers!!

In my Country Christmas is all about family. No, that's not the whole truth. In my Country Christmas is all about food. And family. So you can imagine how fluttered could i be waiting for Jan challenge-i was 2 kilo plus, praying for somthing not as sweet as Dec log and after all the fuzz, not as time consuming. And here we are-i couldn't apreciate more.

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. i was delightes by the idea, even though at first i had no idea what tuiles were:)
And so i made mine -not as original as some of the guys, i suppose, but i was so for simplicity this i just used them as cups for fruit salad made out of mango, banana and tangerins. but this was sooo good. you can see my brother's belly after eating first part of them.

- Ursula

Breaking In the New Kitchen

Hard to believe that it's been a month since our last post. Time has been whizzing by while living out of a suitcase and after 45 days I was starting to wig out just a bit. Luckily for me I was able to close on a new home just in time to make this month's challenge. I have to new kitchen is quite the enjoyable place to cook. Isn't it super cute?

Anyway back to the challenge....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 Angelique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. This was a perfect challenge for one who needs an easy challenge since they don't have all their stuff yet. I happened to be looking through a Martha Stewart magazine and found a recipe for Mango Napoleons with Caramel and Cream. What a perfect way to use Tuiles eh? The only change I made to the tuile was to add cinnamon. (I know I seriously have a problem...I add it to everything...I mean everything....I even carry a little one with me in case I need to add it to something) The Tuile was great to make.....I didn't realize that it would be so fun and as I was figuring it out I had lots more ideas of how to use it. The taste was great, but it was very clear that you really need the perfect thickness to get it just right. A little hard to do freehand....but not impossible.

I then made a mint cream which is pretty self explanatory. The mango caramel was also quite simple....sugars, mango, lime juice, spices....cooked to a nice syrup with soft mango chunks. The mango filling was some mango and lime juice. Very fresh tasting and a bit tart to counteract the caramel. To assemble I layered tuile, caramel, mango and cream. I have to admit it looked pretty. I think the magic of a new kitchen helped.

According to my taste was delicious...the only thing they would change would be the mint cream. (sometimes man and boy can't see the beauty on their palate) I see their point. I wasn't too sure myself when I read the recipe, but obviously nothing hindered them from eating it. See you next month!

- amber

Chocolate Tuiles

Wow, what an experience this was!! Between getting stranded at my family's with no car, I had to do this with zero tools and minimal ingredients. Though I wasn't so successful at producing the tuiles as I had hoped, the process was still fun and the end product deeee-lish!

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.

I chose to attempt the Chocolate Tuiles from Michel Roux. Can't help it, I just love chocolate! My family is really into the chocolate-banana combo, so I decided on a banana's foster type filling for the tuille.

Not having any rum, raspberry balsamic running low, I reduced Madeira wine with a bit of black pepper, allspice, brown sugar, unsalted butter, and a cinnamon stick. Then I added the sliced bananas and broiled them til caramelized.

I prepared a lite banana mousse that had a bit of lemon zest in it. Somehow, even without a candy thermometer, the chocolate for the tuiles tempered correctly, but I couldn't conceive of how to form it and remove it from the molds. After trying several times, the chocolate was running low, hence the trifle-type dessert pictured.

I'm definitely going to try this again, maybe next time with the regular tuiles instead of the chocolate.

Thanks so much for a great challenge!!!

- Cocoloco

Delicious AND Fun!

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.

I decided to bake cigarettes and pastry cups. The recipe from Angélique Schmeinck was easy to follow and the tuiles really easy to mold. I didn't have any templates, so the outer areas got very thin. We had some amarena ice cream to go with them.

They were really delicious. I will try some other tuiles recipes over the next weeks. It was so much fun and my family loved this ones so much.

- bana

Not What I Was Going For...

Here is my product for January. I was so excited because it looked relatively easy compared to December. Not sure that I did the butter right, they were drenched in it, and soggy. Not my best effort, but the kids enjoyed them.

Looking forward to February!

- Katie

January Tuiles

I have never made Tuiles before! Shocking huh?! OK, I’m sure most of my friends and family have never heard of them before. Honestly I wasn’t very excited about making these, BUT, I had all the ingredients on hand and it looked fairly easy. Well, let me tell you, these little cookies are addicting! Luckily the batches are small so I couldn’t do too much damage to my waistline.

I made little “cups” to hold some premium vanilla bean ice cream, topped it with a little toasted coconut and drizzled dark chocolate over it all. Mmmmmmm, these unassuming little cookies are crisp, buttery and were so much better than ANY ice cream cone or cup I have ever had. I’m sure that if I spent a bit more time on them, I could have a lot of fun making templates and getting more creative. It was tricky working with the batter – too thick and they are chewy (not that that’s a bad thing), too thin and they are too delicate to get off the cookie sheet and draped over a muffin tin. Timing is everything – they needed a minute or so to firm up straight out of the oven, but too much time and they were already set. Even the experimental ones were delicious and the crumbles got eaten up as well. Thanks for another great recipe!!!

- Robin

My First Daring Baker Challenge - Tuiles!

Here is my completed challenge for this month. Loved it!

I made the vegan version of these tuiles and the chocolate one came out a bit more like leather than biscuity, however the others seemed to work out fine. I had a lot of fun with this one and used fondant icing to make my green leaves and flower stem.

Bringing spring to the winter

This was my first daring bakers challenge. Glad to be here.

- Rachel


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.

Savory tuile/cornet recipe
From Thomas Keller "the French Laundry Cookbook"

1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon kosher salt (= 2/3 teaspoon table salt)**
8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds

In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.

Preheat the oven to 400 degrees F.

Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets.

There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds.

Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.

Open the oven door and place the baking sheet on the door.*** This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o'clock on a clock face) of the cornet.

Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.

When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so.
Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container.

- Bunnee

Wednesday, January 28, 2009

Tuiles via Pizzelle Maker!

I did somenting a little bit diffent than others. I used my pizzelle maker for the tuiles. Karen and I had addressed this option via email. I did plan on baking 1/2 and using the pizzelle maker for the other half. Unfortunately, it wasn't until after I made the batter that I noticed that I did not have any parchment paper.

I must say the final product was quite yummy and pliable. Unfortunately, most of the tuiles/pizzelles did stick to the pizzelle maker. Without the sticking, I think that I would have ended up with about 6-4" pizzelles. I will not be using this batter for pizzelles again due the sticking and breakage.

I also had problems with the butter curdling. I set both the eggs and butter out for several hours before using. I guess that my house was cold enough to make the butter curdle. Next time, I'll cream my butter a little longer. Maybe that would have helped.

I bought my pizzelle maker about 2 years ago and have only used it twices. Both times, I used different recipes, neither of which had the fabulous taste of this one...So, I am still in search of a great pizzelle recipe. If you have one, please share.

I filled my tuiles (pizzelles) with store bought whipped cream with toasted almonds (Trader Joe's) and the caramel simple syrup from a previous challenge mixed in. There wasn't enough of that mixture to fill both pizzelles, so I filled the rest with plain whipped cream. I drizzled a warmed chocolate sauce on top. The whipped cream started to melt fast. I wished I could have taken more pictures. before the cream melted...Oh well. When eaten, the caramel whipped cream almost tasted like flan or other type of custard. I swear, that syrup is evil-good.

I'll definitely use this recipe again. I bought some 1/16" form core to make a pattern

- Angelique