Thursday, January 29, 2009
Daring Bakers: How do you Tuile?
Let me just say that I may have breathed the BIGGEST sigh of relief the day I saw the post for this month's challenge.
This is not to say I didn't enjoy last month. I DID, immensely. I think I just needed to not read 12 pages of ingredients and recipes again for a while.
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.
We had so many choices this month on what we could make. Everything was left up to our imaginations. So here we are. I made simple tulies with vanilla and almond. I paired 1 with a chocolate coconut soy ice cream and the other with a store bought vanilla ice cream.
Yields: 20 small butterflies/6 large (butterflies are just an example)
1/4 c softened butter (not melted but soft)
1/2 c 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 c sifted all purpose flour
1 Tbsp cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet
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 (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.
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….