Thursday, January 29, 2009

Tuiles (Thin crisp and tasty)

Last month's Daring Baker's challenge was French Yule Log and it was super-rich (750 ml cream and 500 grams of dark chocolate and 100gms butter) so I was looking forward to something light for January's task. I was overjoyed that the New Year's challenge was tuiles (said 'tweels'), 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 and filled with whipped cream, symbolizing the New Year that's about to roll on. And of course the batter is sometimes called tulip-paste....

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 recipes were simple and I think this month's challenge was all about creativity how can you combine a thin, crisp sweet or savoury shape-able wafer with a tasty treat.

I made the stencils from an old plastic ice-cream container (1/2mm thick) and followed the recipes below. I found the recipes were simple and easy to follow, it is important is make the tuiles thin and bake then just till the edges are light brown. Work with only 4 to 6 tuiles at a time and work quickly to form the shape that you desire.

This was a very enjoyable challenge since I learnt so much; the tuile recipes are very versatile suitable for both sweet and savoury dishes. I did all three recipes. It was amazing how thin these tuiles can be baked. Be careful to use the same day they attract water very quickly and become moist and not as nice as a freshly cooked one. The one big tip is not to bake the tuiles for too long just enough that the batter has set  and the edges light brown this makes them really easy to mould to the shape that you need.

Cut-outs were made from an old ice-cream container (about 1/2mm thick) I did the classical tile shape, a fish and a star.

I used a vacuum hose to shape the tuile tile.

And a old aluminium picnic cup to shape the star tuile.

And my hands to shape the fish tuile.

The classical tuile I did with raspberry crème with mango and forest berries. The red stripe is raspberry sugar I made for Xmas.

The star shaped tuile I did with hard boiled eggs with creamy mayonnaise and curry powder.

The fish tuile was done with salmon pate with dill sauce. I used a ½ teaspoon of anchovy oil instead of the vanilla paste. My friends and I liked how it looked like the fish were swimming and circling the pate.

A very savoury tuile - linseed meal and 'baharat' herb mix (oregano, bell pepper, sumac, coriander, cumin, cloves, cardamon, sea salt)

Red berry sugar on the tips of the tuile looks pretty!

Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.

Sweet Recipe:
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 / 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 overmix.
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. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet 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.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet 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. (Haven’t tried that). Or: place a bakingsheet 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 and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

Savory tuile/cornet recipe
From Thomas Keller "the French Laundry Cookbook"

1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon kosher salt (= 2/3 teaspoon table salt)**
8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds

In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.

Preheat the oven to 400 degrees F.

Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets.

There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds.

Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.

Open the oven door and place the baking sheet on the door.*** This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o'clock on a clock face) of the cornet.

Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.

When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so.
Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container.

Non-gluten recipe
From Michel Roux: Finest Desserts

5.1/4 cups / 500 grams sliced almonds
(or 4.1/3 cups/500 grams slivered almonds)
3.1/3 cups / 660 grams sugar
4 tbs / 60 grams butter (optional)
2 tbs oil (vegetable, sunflower, peanut)

Makes 2.3/4 lbs/1.2 kgs! (This is the yield of the recipe given in the book, feel free to downsize!)
Preparation time: 25 minutes
Preheat oven: 180C/350F

Spread the almonds on a baking sheet and toast in the oven until lightly browned. Cook the sugar in a heavy based saucepan over low heat, stirring gently and continuously with a spatula, until it melts to a light golden caramel. Add the almonds and stir over low heat for 1 minute, then stir in the butter until completely absorbed. (This is not essential, but will give the nougat an added sheen) Pour the nougatine onto an oiled baking sheet.

Shaping: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. Work with one piece at a time, of a size appropriate to the shape you want. Roll out each piece on a warm, lightly oiled baking sheet or lightly oiled marbled surface. It is essential to work quickly, since the nougatine rapidly becomes brittle. Heat the nougatine in a microwave oven for a few seconds only to soften it if needed.

Roll the nougatine into the appropriate thickness for your desired shape, but never thicker than 1/8 inch or 3 mm. Quickly cut out your chosen shapes using cookie cutters, or the blade or heel of a chef’s knife. To mold the nougatine, drape it very rapidly over the mold so that it follows the shape and contours. Leave until completely cold before removing from the mold.
Or, cut out and using your fingers or a knife, push into folds or pleats… use as a basket, twirl round a knitting needle..

Nougatine based shapes can be made two or three days in advance, Keep them in a very dry place and do not fill with something like a mousse more than 2 hours prior to serving.


Dharm said...

Oh My! Dont your Tuiles look just lovely!

Aparna Balasubramanian said...

You made so many different types and shapes, wow!
They look just great.

teegee said...

I love the star ones! So fun. The sugar really makes them colorful too, love it.

Anonymous said...

Wonderful job, and yes this was a GREAT challenge!

Anonymous said...

I love all your creative shapes, especially the fish!

pixie said...

bravo on all your attempts! fabulous!

Anonymous said...

mmm...your raspberry sugar is visually striking & sounds delicious! well done!

Kimberly Johnson said...

Beautiful job with the tuiles! I especially like the fish shaped ones - very creative.

Babeth said...

Whouhaou! Great great job!

Lisa is Bossy said...

Wow! Love all your pictures! And those fishies swimming around the dip are so cute! Heehe!!

vibi said...

Those are all amazing!
They all look like little works of art on their own!
Really truly very creative, colorful and festive!
Very, very well done challenge!

Anonymous said...

Your tuiles are gorgeous! I love the variety you did and decorating of them with the coloured sugar :)

Sara said...

These are really cute! I love all the combinations you made! :)

Anonymous said...

Wonderful job on this challenge!

TeaLady said...

Beautiful Tuiles. Great job.

CookiePie said...

WOW - they all looks so good, I can't decide which is my favorite! Amazing job!

Anonymous said...

I like the flavors of your dips and how you pair them with the tuile shapes

Anonymous said...

Your tuiles is beautiful, great job :)
Yum yum the color yeah :)

vibi said...

You definatly don't have to post this comment, for I just wanted to let you know I didn't post the second one you send on my tuiles recipe.
In it, you were hoping I was feeling better from my accident, and found it strange that I had it... coincidentaly with tiles!!! LOL
But that is how my blog goes! I don't blog about personal stuff, ever. I write my posts accordingly to something in the recipe, an ingredient, a word in its title, the history of the recipe or even of the person who invented it. Sometimes I lack imagination and so I write the lyrics to a song or a riddle that pertains to an ingredient in the recipes, sometimes I even write jokes... just like in this instance. Perhaps because you might not understand French very well, and the automatic translator on my blog is not really always very good, you didn't understand post about an tile accident, was a joke, as when one got the details right... it was impossibly unlucky and just as ridiculously funny.
Sorry so long, I simply wanted to let you know I was fine! LOL
But thanks for the worry - too sweet!
P.s.: You're not the only one who wished me to get better... many others believed I was writting about myself, too! LOL

Olga said...

You did so much! I love the addition of the mango.

glamah16 said...

You really did an outstanding jiob with this.

Anonymous said...

I love your tuiles! The colors are fantastic and so are all the shapes. :)

Michelle Dargen said...

These are gorgeous! I love that you used a vacuum tube! I hope you are staying cool. I can't believe it was that hot. Although, I would totally trade you places for a couple of days. I haven't seen the sun in about 4 days! You gotta love Portland. :)

Celeste said...

Congrats on another successful did a great job! I love the shapes you made.

Helene said...

Fabulous! I like the fishies too!

Maggie said...

I love your spicy ones with the linseed! And the fish with the salmon pate is a cute idea. Great job!

Lisa said...

Excellent shaping, colors and add -ons to your tuiles. They looook mahvelous!

Esther said...

You did a wonderful selection ! I am going to have to investigate getting some raspberry sugar that sounds wonderful to and makes a great accent.

Anonymous said...

A big pat on the back for your work on the challenge this month! I was impressed with your creativity. I almost used the red sugar idea on my "Flags" project but didn't know how even I could get the lines...

Great job! :)

Rosa's Yummy Yums said...

What pretty tuiles! I love the decorations and shapes you chose! Very well done!



Chou said...

I love the creativity explosion! What a fun time you had. :)

Eat4Fun said...

Sweet and savory.. Different shapes - stars, fishes and tiles. Great job, as usual, on this month's challenge.

Anonymous said...

Wow! Great effort!

zorra said...

Wonderful tuiles! Indeed you are a tuiles person. :-)

Dragon said...

Your flavour and shape combinations are wonderful! Great job on this month's challenge.

Faery said...

Wow Artifax not only gorgeous but delicious mmm
you are so handy to make those shapes

Diana said...

Wow, you did a great job! I love that this challenge had so many opportunities for creativity. All your tuiles look beautiful.

Anonymous said...

I absolutely love your stars! They turned out so pretty, especially the ones with the little sugar tips that was such a great idea. Wonderful post!

Jen said...

Oh wow... I am so impressed that you made all three recipes and I couldn't even get my act together to do one. I especially like the red strip you did

Vera said...

What a great job you've done! Love the variety of shapes and flavors!

ice tea: sugar high said...

Gosh.. your tuiles are amazing. absolutely beautiful

Anonymous said...

Pretty cool how they turned out. I should consider making my own stencils, too :)