Tuiles

Tuiles
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.

Here is my advice…
1. Do not let your two year old sit up on the counter and help you. Though she was cute it was very difficult to shape anything.
2. Do not ever make that peach sorbet again… it was gross!

I did not include the sorbet recipe because it really was not good at all and it never froze so that’s why I had to resort to an ice cream. I also made a blackberry sauce to go along with the tuiles and mmmmm seriously so good! I love a good berry sauce.

Tuiles

Tuiles
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20 small butterflies/6 large (butterflies are just an example)
 
A delicious treat with a delicious blackberry sauce.
Ingredients
For the Blackberry Sauce
  • 1½ Cups Blackberries
  • 1 Tablespoon sugar
For the Tuiles
  • 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 / ½ cup / 2.3 ounces sifted all purpose flour
  • 1 tablespoon cocoa powder/or food coloring of choice
  • Butter/spray to grease baking sheet
Instructions
For the Sauce
  1. Puree the berries in a food processor and then sprinkle with a little sugar until you get the desired sweetness.
For the Tuiles
  1. Oven: 180C / 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. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. 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 such as the butterfly. Press the stencil on the baking sheet and 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 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.
  5. Bake butterflies 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.

On another note… I received awards!! I was so excited!! Barbara over at Barbara Bakes awarded me three! She is so kind and her blog is seriously so delicious. You all should run over and check out her stuff.

The rules for recipients are:
1. Put the logo on your blog or post.
2. Nominate at least 10 blogs which show great Attitude and/or Gratitude!
3. Be sure to link to your nominees within your post.
4. Let them know that they have received this award by commenting on their blog.
5. Share the love and link to this post and to the person from whom you received your award.

I am passing these awards onto:

1. Meet Me In The Kitchen
2. Picky Palate
3. Sugar Plum
4. Hungry Housewife
5. Aggie’s Kitchen
6.Anne Strawberry
7. Cafe Johnsonia
8. Good Eats N Sweet Treats
9. The Recipe Girl

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.