I was really bummed that I wasn't able to complete last months challenge. December was just a crazy month in more ways than one and the Daring Bakers Challenge was pushed to the back burner. I am back this month, albeit a day late.
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.
I had never made tuiles, a thin crispy, traditionally almond, cookie that is shaped after baking, and so was very excited to jump right in and try this months challenge. I loved that the list of ingredients wasn't a mile long or weighed down with ingredients that were pricey or over the top. Just simple ingredients that I already had in my kitchen.
The tuiles were also fairly quick and easy, the hardest part being spreading them onto the pan in an even shape. We were asked to pair our tuiles with something light and fruity. I had several ideas but my procrastination shortened that list considerably. I decided to go for a easy but fancy looking (think Valentines Day) dessert that was part cannoli and part blintz.
I made a ricotta, cream cheese and raspberry filling for the tuiles which I shaped into tubes around my whisk. I then drizzled them with dark chocolate and sprinkled them with a few pistachios for crunch and color. These tuiles were putting on heirs as they donned this fancy look but were so simple to make. It was fun to put these together and there are so many more possibilities in my head that I am going to have to make these again.
Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
Yields: 10 cannoli tuiles
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch
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
Oven: 180C / 350F
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 over mix.
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.
Use an off sided spatula to spread batter in circles on greased baking sheet. Leave some room in between your shapes.
Bake tuiles 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.
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….