Thursday, January 29, 2009

DB: Tuiles

I decided to combine this month's Daring Baker's challenge with the Cheese of the Month Challenge. This month's DBC were Tuiles, which are thin butter cookies that can be made into an endless amount of shapes. I decided to make ice cream cones out of them. Ricotta was this month's cheese, so I decided to fill my cones with Cannoli Ice Cream. It was really simple to make and really 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.

The recipe called for the tuiles to be made into butterflies, but you can really make them into anything. I've seen other bakers make them into cream filled sticks, bowls, animal shapes, and even spoons! The filling possiblities were endless, too. I've seen everything from mousses to salmon pate!

I will definitely make these again, but I think next time I am going to make the cream filled sticks and fill the with Nutella. :-)


Recipe from “The Chocolate Book” by Angélique Schmeinck

  • 1/4 cup softened butter (not melted but soft)

  • 1/2 cup confectioner’s sugar, sifted

  • Dash of pure vanilla extract

  • 2 large egg whites (slightly whisked with a fork)

  • 1/2 cup sifted all purpose flour

  • 1 table spoon cocoa powder/or food coloring of choice (optional)

  • Butter/spray to grease baking sheet

1. Preheat oven to 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.

3. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.

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.

8. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

9. Bake butterflies for about 5-10 minutes or until the edges turn golden brown.

10. 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.


Jenny said...

Ricotta ice cream sounds interesting, but a good combination with the tuiles.

Unknown said...

sounds yummy!!

Diana said...

I've never heard of ricotta ice cream, what a cool idea. Your tuiles sound great.

Michele said...

Okay, you've peaked my interest with your pairing! Sounds rather tasty! xoxo