Tuiles

Chocolate+sorbet+in+cookie+cup

I just realized I missed my Daring Bakers Challenge again, but only by one day, so maybe I can slide it in without anyone noticing my tardiness.

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.

Tuiles are thin cookies that are simple to mix and bake and come off a hot cookie sheet pliable, so that you can drape them over a rolling pin or shape them into a bowl before they cool. That’s what I opted to do, rather than get creative and make butterflies, which I would have totally attempted if I had an iota of gumption left in my body.

AuthorJulie

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 / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

1

Oven: 180C / 350F

2

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).

3

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 a 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.

4

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.

5

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.

6

Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

Category

Ingredients

 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 / 1/2 cup / 2.3 ounces sifted all purpose flour
 1 table spoon cocoa powder/or food coloring of choice
 Butter/spray to grease baking sheet

Directions

1

Oven: 180C / 350F

2

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).

3

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 a 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.

4

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.

5

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.

6

Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

Tuiles

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4 comments on “Tuiles

  1. Barb
    January 30, 2009 at 3:23 pm

    Lovely!

  2. thepinkpeppercorn
    January 30, 2009 at 6:33 pm

    Beautiful! (I don’t think anyone will notice only one day!!)

  3. kellypea
    February 1, 2009 at 6:50 pm

    Yah, I didn’t have any gumption, either. But at least yours bent and actually look like real tuiles instead of the flat cheater sugar cookie looking tuiles I turned out. Hah! Nice job.

  4. Dharm
    February 1, 2009 at 8:37 pm

    Great looking tuiles! Next time dont say that you missed the date!! 🙂

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