January Daring Bakers - Tuiles of the Trade

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.

It's certainly been quiet here, the move back, and taking care of family monopolizing my time, but I am certainly excited to finally get my butt in gear and get this challenge finished! I was excited to try this recipe, as its a versatile canvas for many flavors:

Recipe:
Angelique Schmeinck: Het Chocolade Boek
Yields 20 small butterflies/6 large butterflies
Preparation time: batter 10 minutes, 30 min waiting time, 8-10 min to bake

65 grams softened butter
60 grams sifted confectioners sugar
caviar from one vanilla bean (or dash of vanilla extract)
whites from 2 large eggs slightly whisked
65 grams sifted all purpose flour
1 tablespoon cocoa powder or food coloring of choice (i did not use food color)
butter spray for baking sheet
Preheated oven at 350 degrees

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. Since I wasn't making shapes, I spread the batter in a thin layer and baked.

Bake butterflies 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. At about 8 minutes I pulled mine out and used a cookie cutter to cut out the shape I wanted, I then shaped them and put them back in the oven for 5 more minutes to set.

Once cooled I smeared a teaspoon of lemon curd into each shaped tuile. For the square shapes I placed a blackberry in the center of each one, then wraped the blackberry with a lemon infused whipped cream. The fluted ones were filled with a teaspoon of lemon curd, topped with whipped cream, and a blackberry was placed at the end.


This recipe was easy, fast, and the mini desserts were a nice combination of sweet and tart!