Thank goodness this months challenge is simple and full of possibilities.
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.
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. The Dutch angle: traditionally this batter was used to bake flat round cookies on 31st December, representing the year unfold. On New Years day however, the same batter was used but this day they were presented to well-wishers shaped as cigars and filled with whipped cream, symbolizing the New Year that's about to roll on. And of course the batter is sometimes called tulip-paste.
For this challenge:
- use one of the batters given,
- shape it either prior (using a stencil) or right after baking and
- pair it with something light; fruit, sorbet, a mousse, or maybe even a fruit soup, think glazes or dips…..
Bend it, shape it, anyway you want it!
Thanks to the hostesses of the challenge:
Karen (aka Baking Soda) at Bake My Day! and Zorra (aka Kochtopf) at 1x umrühren bitte
Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
Tuile Tuile is French for tile. Phonetically, pronounced "twheel"
Yields: 20 small butterflies/6 large (butterflies are just an example)
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).
While I was waiting for the dough to chill, the gave me time to work on my stencils. After seeing the example for this project... I was became fascinated with making tuile butterflies and other large insects...
Like the dragonfly. :-) Since I didn't have stencils, I used paper to cut a template, which was then traced over Styrofoam plates which was used for the final stencil.
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.
[In the plastic bag with the orange stuff, that's pumpkin (1T) mixed with about 2 T of tuile batter.]
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.
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.
The Results of my butterfly fixation.
They turned out nice. I kind of went wild on the coloring. :-)
A cocoa and pumpkin used for decoration this butterfly. :-)
Served with non-fat yogurt, sweetened with Golden Syrup (but you can use honey or any syrup you prefer.) Also, blueberries for a little extra.
Overall, the tuiles have a mild almond flavor... from the cocoa or canned pumpkin?