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.
A Tuile, is a thin, light, crisp cookie that is molded into a curved shape due to it being placed over a curved surface while still warm. As it cools, it will set in this shape allowing you to fill it's bowl or center with a suitable filling. "Tuile" is a French word meaning "tile"; these cookies resemble the curved French roofing tiles for which they're named.
The rules that Karen and Zorra have stated are as follows:
- use the batter given,
- shape it either prior (using a stencil) or right after baking and
- pair it with something light
The recipe was probably the most simple recipe that The Daring Baker's will ever see. The technique is what made it a bit challenging.
I decided to just follow the lead that was given to me and
To make the stencil, I used a plastic lid from a disposable refrigerated food, a pen and a utility knife. Easy enough.
I forgot to add some "spots" and design to my butterflies before baking, so I ended up with what looked more like a moth than a butterfly. I also made them a little too large, so threw out the butterfly stencil and moved onto something more simple.... a circle (which somehow ended up looking like a Pringles potato chip once it was cooled). Moths and Pringles... what more could a girl ask for?
¼ cup softened butter (not melted but soft)
½ cup 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)
¼ cup sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet
1. Preheat oven to 350°F
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.
3. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not over mix.
4. 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).
5. 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.
6. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes.
7. 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/circle.
8. Bake butterflies in preheated oven 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. It helped to place the baking sheet toward the front of the warm oven, leaving the door half open while you mold the cookies one at a time. The warmth will keep the cookies malleable.
I molded my butterflies (moths) over the edges of a few bowls:
I molded my circles over spoon handles:
Paired with a whipped cream and some blueberries (they tasted like cream puffs):
My daughter loved the cookies, especially warm (I did, too!). They are sweet and spongy yet crisp and can be gobbled up without even pairing them with something else. I used the remaining dough to make her two big warm cookies! She was thrilled!
Be sure to check out the The Daring Baker's Blogroll to see other amazing January challenges.