Thursday, January 29, 2009
Daring Bakers: January
After all of the richness and drama that came with last month’s Yule Log challenge, something light was certainly needed to restore some balance. Lighter-than-air tuiles were chosen to take the limelight this month, for the first challenge of 2009.
The January Challenge consisted of:
- Making tuiles using the recipe given
- Shaping them while warm
- Pairing the tuiles with something light or fruity
I will say first off that I was quite lucky to even complete the challenge this month, as the weather has been so hot and I wasn’t allowed to use the oven! On the one cooler day that I had planned to make them, I was sick with food poisoning and didn’t feel like baking at all. Luckily, last weekend I got another chance to give the recipe a try at my cousin’s house.
The final result as you see here was not what I had planned. Originally I wanted to shape the tuiles into little baskets, inside which I could put a scoop of raspberry sorbet, but it was much more difficult than I anticipated to form them into anything resembling a basket and I opted for rolling them into a wide cannoli shape using a small rolling pin instead. The raspberry whipped cream came together very easily and I love how pretty they look with a light dusting of icing sugar.
I’m glad I did get to participate in the challenge and make the recipe, even though it came with its share of frustrations when using an oven I’m not used to, and without the chance to have a second attempt at a later date. The first batch were over-baked and cracked when I shaped them, the next was slightly under-baked and they tore. And I can’t even count how many times I burnt my fingers! Luckily the failed attempts were delicious.
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 with Raspberry Cream
Yields about 20 small tuiles
• 65g softened butter
• ½ cup sifted icing sugar
• ½ teaspoon vanilla extract
• 2 large egg whites (slightly whisked with a fork)
• ½ cup sifted plain flour
• 2/3 cup thickened cream
• 2 tablespoons icing sugar, sifted
• ¼ cup raspberries, fresh or defrosted if frozen
1. Preheat the oven to 180ºC (350ºF). Using a hand whisk or a stand mixer fitted with the paddle attachment, cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites.
2. Add the flour in small batches and stir to achieve a homogeneous and smooth batter. Be careful to not over mix.
3. 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).
4. 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. Press the stencil on the baking sheet and use an offset spatula or palette knife to spread batter, leaving some room in between your shapes.
5. Bake 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.
6. To make the raspberry cream, place cream and icing sugar in a bowl and mix with electric beaters until soft peaks form. Roughly chop the raspberries and gently fold into the cream mixture. Pipe into the cooled tuiles and serve immediately.