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....
The challenge asked for us to:
- 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!
Like always, I scheduled the last week for the challenge. After two failed attempts, the third time luck favoured me. In the first attempt, the batter refused to leave the parchment paper post baking and they broke. The second attempt was better because I could remove it off the paper but it broke while shaping. I had given up on it but last night after I put my little one to bed, I set forth again. This time I greased the pan and poured the batter on it minus the parchment. This seemed to work the best for me. exactly at the 5th minute of baking the edges browned well, and they left the pan real well. Shaping was easy as well.
I made some fortune cookies inspired by a mention on the Daring Bakers Forum. It isn't perfect but will pass.
I shaped it according to this.
According to it, remove the cookie from the baking sheet with a spatula and flip it over in your hand. Lay the fortune in the middle of the cookie, and hold it there while folding the cookie in half.
Still holding the the folded cookie in both hands, between your thumb and index fingers, pull the ends down over the rim of a glass or a muffin tin, or the handle of a wooden spoon, until the ends meet. The opened side of the fortune cookie should be facing upward, towards you.
Secondly, I made a tuile bowl to serve white chocolate mousse. For thi, spread a batter into a round shape with the outer edges thicker than the center. When the edges brown, remove them and lay them over an upturned bowl and shape them before they cool.
125g white chocolate
150 ml double cream
1 egg white
Melt chocolate and milk and set aside to cool. Whip cream until it forms peaks. Whisk the egg white separately until stiff. Fold in the whipped cream into the chocolate. Fold this into the egg white. Chill to set.
Thirdly, a cherry sherbet served with tuile shards (for me ofcourse).
For the cherry sherbet:
1 cup sugar
2/3 cup fresh cream
1 1/2 cup heavy cream
1/4 cup milk
1/2 tsp salt
400 gcherries, pitted and halved
2 tbsp lemon juice
Prepare an ice-water bath and set aside.
Stir 2/3 cup sugar ans 2/3 cup water. Bring this to a boil. Transfer to another bowl and place over the ice bath. Let it cool.
Mik the creams, salt, milk and the cooled syrup. Whisk and transfer to a freezer, and ensure to whisk every few minutes for the next 1/2 an hour or so. In doing so, you get a consistency of whipped cream.
Cook cherries, lemon juice and remaining sugar until the cherries break down. Cool this and gently stir them into the creamy mixture. freeze overnight and serve.
A very fattening dessert...but worth indulging once in a while.
With the remaining batter, two petals that were hand shaped and let to cool.
Making tuiles was something that I wanted to do. So that's done too. Despite the mishaps, it was fun shaping tuiles. Savory tuiles are on to do next list..
Do go over here to see other tuiles