The New Year begun and the first month has nearly come to an end. A lot of deadlines had to be met during the month, and that included the making and posting of the monthly Daring Bakers challenge.
This month’s challenge is brought to us by Karen of Bake my day and Zorra of 1xumruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
A tuile is a type of very lightweight, dry, crisp cookie. These cookies come in a dizzying array of shapes, sizes, and flavors, but every style tends to be delectable. Tuiles are also incredibly versatile, and they can be used for everything from ice - creamgarnishes to crusts for tiny, delicate tarts.In French, “tuile” means “tile,” and it is a reference to the shape of the classic tuile, which is typically allowed to bake and then molded around something like a dowel while it is still warm and pliable. When the cookie cools, it slips off the mold, and it looks like a tiny roof tile. In addition to using dowels as molds, people can utilize molds which will turn tuiles into little cups, flowers, and other shapes. Tuiles can also be made into cylinders which can be filled with a variety of substances.(source)
I had been wanting to try Tuiles for ages, so, when I heard about this challenge, I was on cloud nine and had great visions, and grand designs…I dreamed of all sorts of shapes and fillings. All for nothing I must say. Well, not exactly nothing, for I did manage to make a few. But, considering the plans I had in mind, it was all like a lot of smoke without fire.
But enough of that, whatever few I made did taste nice. I followed the basic recipe, but, added an orangey touch to it.
I added some grated orange zest to the batter, which lent a wonderful citrusy flavour. I filled the finished tuiles with a simple orange, crasin, almond, yogurt and honey salad.
The shape was kept simple too…round and gently curved over the handle of a ladle. The result was this relatively light dessert, which did not make us feel guilty about indulging. Although not quite what I had in mind, the results were pleasant indeed, and I’m so sure of making these, many, many more times. For the original recipe, please refer here.
I did not have any problems with the baking as such. But, I was really amazed as to how quick everything needed to be done. The cookies tend to crisp quite quickly, so they need to be moulded when still warm out of the oven. I made just 3 at a time, and this worked out perfectly for me. The resulting tuiles were crisp and fragrant. as mentioned earlier, the filling that I chose helped to keep them that way…light and fragrant. I filled them and served immediately as they tended to turn soggy and lose their shape due to the nature of the filling, if filled in advance.
I did enjoy the challenge, and the best bit about is that one is literally spoilt for choice…shapes, fillings, flavours, there is so much scope for creativity. Yes, I am going to make them, again… very soon, I hope Do check out all the daring tuiles of my fellow daring bakers.
My previous Daring Baker challenges can be found here.