Daring Bakers Do Tuiles

I just have to start off by saying that I am very glad that a nice simple recipe was featured for this month. I started a new job and a new (my last!) semester of school this month and it was so busy that I was extremely exhausted every evening. I found time earlier this week to make these tuiles and I am glad that I did because they were wonderful. Light and crisp, they actually reminded me of fortune cookies.


I did not realize that the batter would spread so much once in the oven. It was certainly a good thing that I did not make my circles any larger or they would have over baked right off the pan. I decided to make my tuiles into a cone shape and fill them with white chocolate pudding. Chocolate drizzled on top and some diced strawberries and blueberries added the perfect amount of color and really finished off the dish. It really made a beautiful presentation that I would be proud to serve to guests.


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.


Do not forget to check out the daring bakers blogroll to see what creations everyone else came up with.

Tuiles
Source: “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck

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

Ingredients
1/4 cup (2.3 oz) softened butter (not melted but soft)
1/2 cup (2.1 oz) 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)
1/2 cup (2.3 oz) sifted all purpose flour
1 tablespoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Directions
Preheat oven to 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 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 (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.- 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.