January Daring Bakers

 pink_db.jpg  Are you ready for the January 2009 Daring Bakers Challenge?This challenge was more about technique than about baking a recipe. We were allowed any flavour we waned and any shape, we could go round or square, roll or fold but we had to shape them! So here we go: January – something light… Tuiles – what could be lighter??

This month’s challenge is brought to us by:

Karen of Baking Soda of http://www.bakemyday.blogspot.com/

& Zorra of http://kochtopf.twoday.net/
They have chosen Tuiles from: The Chocolate Book by Angélique Schmeink & Nougatine & Chocolate Tuiles from Michel Roux.
img_2978.jpg

“Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they’re named. The Dutch angle: traditionally this batter was used to bake flat round cookies on 31st December, representing the year unfold. On New Years day however, the same batter was used but this day they were presented to well-wishers shaped as cigars & filled with whipped cream, symbolizing the New Year that’s about to roll on. And of course the batter is sometimes called tulip-paste….

What we would like you to do is use one of the batters given, shape it either prior (using a stencil) or right after baking & pair it with something light: fruit, sorbet, a mousse, or maybe even a fruit soup, think glazes or dips…..Bend it, shape it, anyway you want it!”

img_2975.jpg
Before I get to the recipe, I wanted to let you know what I did. I ended up using the Vegan Tuile recipe from Vegan YumYum (http://veganyumyum.com/2008/04/tuile-cookies/), see at end of post. It was really easy, and pretty quick too. The problems that I ran into was mainly from reading the recipe, and then forgetting what I read! :) It called for 2 tablespoons of the flax seed “egg”, but she had you make more than that. Well, I used all that I made instead of just the 2 tablespoons. After I noticed that my first batch came out very lacy, I added more flour. It wasn’t quite enough, so on the next batch, I added a little more. They came out best, appearance wise, they all tasted really good. Too buttery for everyday cookies, for me, but I will be making these again. It was a lot of fun shaping these, which would have been even easier if I had used the right amount of the ingredients ;) I also made 6 at a time because I am an impatient person, so the last couple out of each batch were hard to shape, so I would recommend doing only 3 – 4 at a time. On to the recipe:

Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
Tuiles:
Yields: 20 small butterflies/6 large (butterflies are just an example)
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 / ¼ 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) & cream butter, sugar & vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches & stir to achieve a homogeneous & smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap & 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 & 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. Press the stencil on the bakingsheet & 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 & a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag & proceed to pipe decorations on the wings & body of the butterfly.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet & 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 baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

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

Chocolate Tuiles Michel Roux’s Finest Desserts
Makes 30 Preparation time: 15 minutes!
9 oz/250 grams dark or white couverture or best-quality bittersweet chocolate, chopped
2/3 cup/75 gr slivered almonds, toasted and cooled

Temper the couverture, & stir in the toasted almonds. Place the template on a sheet of rodoïde (or use a clean sheet of sturdy plastic such as a folder) & fill with about 1 tbs of the mixture. Repeat the process a little distance away from the first one. As soon as you have 5 tuiles fit, slide them onto a mold or rolling pin (side of a glass) to curve. Let cool completely, lift tuiles off the plastic only after the chocolate has set & just before serving, so that they keep their shine.

Anything you’d like to know & more: http://www.pastrysampler.com/Questions_ … /tuile.htm

img_2981.jpg

Tuile Cookies by Veganyumyum

Vegan Tuile Cookies
Makes 1-2 dozen depending on size

1/2 Cup Earth Balance, softened
1/2 Cup Sugar
2 Tbs Flax Egg*
1 tsp Vanilla
1/4 tsp Salt
3/4 Cup All-Purpose Flour

Flax Egg
1 Tbs Flax Seed
1/4 Cup Water

Grind the flax seed to a powder in a spice grinder. Whisk with water and set aside. Use 2 Tbs of this mixture for the tuile cookies, you’ll have a little left over

Preheat oven to 375°F.

Whip the Earth Balance and sugar until light and fluffy, so it looks like the photo above. Once the Earth Balance is soft enough it should whip up just fine.

Add flax egg, extract, and salt. Whip until you see medium to stiff peaks like above. Gently fold in flour and mix until well combined. Your batter is ready, so prepare your workstation.

You can buy specialized tuile templates in lots of different shapes, but a piece of clean cardboard works just as well. I traced a glass and cut the circle out with an x-acto knife for my template. You can do circles, squares, rectangles, flowers, stars - anything!

Put your template down on your silpat and add a glob of batter. Using your offset spatula, carefully spread the batter out to fill the template, remove the excess batter.

Lift the template up to remove it. You’re cookies are ready to go in the oven. Bake the cookies for 8-10 minutes or until edges are golden brown. You may need to experiment with baking time to reach the ideal balance between strength and pliability.

I recommend not making more than 2-3 cookies at a time. You’ll need to shape them immediately after they come out of the oven, and since they harden quickly, it’s difficult to shape more than 2 or 3 in one go.

It’s also important to completely cool the baking sheet between each batch. Dump the hot baking sheet in the sink and spray it down with cold water.  Dry thoroughly before the next batch.

When they come out of the oven, let them sit on the cookie sheet for 15-30 seconds. Gently remove them with a spatula and shape them immediately (this is the part where you might burn your fingers). You can make all sorts of shapes. If your template was circular, here are some ways you can shape them. I’m in the process of forming bowls in this picture, and I had already made cones, cylinders, and tacos.

I used regular paper, rolled into cylinders and cones and taped, to make the other shapes. Once cool the shape will set.

img_2984.jpg

7 Responses to “January Daring Bakers”

  1. Vibi Says:

    Just like lace… just like the real French ones! WOW! Beatifully done!

  2. Shellyfish Says:

    Yours look great! I used the VYY recipe too, and it worked really well. Great pictures!

  3. Vegan_Noodle Says:

    I like how your tuiles came out all lacy looking!

  4. Sheltie Girl Says:

    You did a fabulous job! I love the tuile ice cream bowls.

    Natalie

  5. Margaret Says:

    Love the lacy affect. Wish mine had come out that pretty.

  6. Maggie Says:

    I agree that the laciness from the extra flax egg worked in your favor! Is that Tofutti almond ice cream inside?

  7. Cheryl Says:

    I am so jazzed to give those a roll now!!!

Leave a Reply

You must be logged in to post a comment.