Friday, January 30, 2009

Tuiles - Daring Bakers January


I'm late, I'm late - for a very important date. This seems to be my mantra for the month of January so now I've made it a full sweep.

Tuiles - who makes tuiles in their spare time? I wouldn't have dreamed of it in a million years. Way too daunting, way too time consuming - nope, leave it to the pastry chefs in France said I. Well, just goes to show you how wrong one can be. These were not difficult - actually they fell into the "breeze" category and the taste - oh my goodness - so delicate and refreshing. Okay, I'm sure I didn't execute them 100% but they were still delicious. I flavoured my whipping cream with a little (more than a little actually)with Kalhua, topped with fresh blueberries and added some pebble chocolate just because.



The January challenge comes to you from Karen aka Baking Soda (from the Netherlands) and Zorra aka 1x umruehren bitte aka Kochtopf (originally Swiss now in Spain)

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....

Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.

Recipe:
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 / ¼ 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. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. StumbleUpon

22 comments:

Maryann said...

These are wonderful. I like the Kalhua in your whipped cream :)

Elle said...

Late is OK, right? Love the way your tuiles look like pools of chocolate...and whipped cream, Kalhua and blueberries are a fantastic combo. Maybe there's a wedding cake idea in here...hmmmm.

Elra said...

HI GIZ, IT BETTER LATE THEN NEVER, RIGHT?
Glad you did it, and it looks very pretty, and whipped cream favor with kahlua sounds delicious.
Cheers,
Elra

Bunny said...

These are lovely and so delicate, you did a wonderful job so we'll over look the late thing hee hee!!

Baking Soda said...

Great combination! Kahlua, blueberries..yum!

Ivy said...

After seeing so many tuiles I now want to make some. They sound perfect and look so crispy.
There is an award for you on my blog.

OhioMom said...

One word ...YUM! Thin cookies with almond and whip cream, chocolate and blueberries, oh heaven :)

Choosy Beggar Tina said...

You did an excellent job - what lovely tuiles!! I get nervous with anything persnickety and thin. Last weekend I tried making fortune cookies for Chinese New Year. Huh. Let's just say that they won't make it into a post.

But these? LOVELY!

kat said...

They look beautiful like little flowers

noble pig said...

I like the shape of yours, very flowery!

That Girl said...

I would have left it to the pastry chefs too - I'm impressed with how easy everyone says this was!

Grace said...

i do love me some alice in wonderland. :)
excellent shape choice for your cookies, giz!

Passionate About Baking said...

How beautiful Giz. Love the Mad hatter's Tea Party & the flavoured cream. The less I say about my envy about fresh blueberries, the better. I am turning green!!

Dharm said...

Ah!! Kahlua whipped cream! Your tuiles are just lovely my friend!

alexandra's kitchen said...

amazing ... i never would have expected tuiles to fall into the breeze category! that is inspiring indeed.

Chicken Momma said...

I think your tuiles look delicious! They really were fun to make.

Dana McCauley said...

Mmm. I love coffee flavoured desserts! Nice idea.

Half Baked said...

Gorgeous tuiles! Love the blueberry and khalua combo. Sounds tasty!!

Natalie said...

I agree... I thought they were easier than they were going to be :) Yours are gorgeous!

Lori said...

hmmmm, pass one of those over here. I love Kahlua!

Lisa said...

Your taste combinations are so daring! Mmmm- blueberries, kalhua, cookies, and chocolate pebbles...

Diana said...

Kahlua whip cream!? Amazing! Your tuiles look beautiful. I'm drooling a little, craving some fresh blueberries.

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