Tuiles Wafers - Wonderful and Light - Daring Bakers Love A Challenge
Thursday, January 29, 2009 at 12:13AM 
Tuiles – What delightful Cookies – These Wonderful Daring Bakers
This month's challenge is brought to us by Karen of Baking Soda 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’m the kind of girl that says… “If I don’t know how to make it? Give me a recipe and when the time comes…I’ll know how to make it!” And making these wonderful Tuiles was just that. Now I’m not professing to have had the technique to make these perfectly. My first batch was way too thick. The one thing I did learn is that you can’t spread these too thin. Also…only make three at a time. You have to work quickly to get them formed. I just bent them over a marble rolling pin and I still had to work quickly. These tuiles were so delicious, lovely and light. I made vanilla, marbled, and chocolate tuiles.
The nice thing about this is when you have extra egg whites, don’t have enough for an angel food cake and don’t want to throw them out? Whip out this recipe and have yourself a tuiles-y good time!
A great big daring thank you to Karen and Zorra. Another great thing to learn how to make! Daring Bakers rock…so do really nice shoes!
Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
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 / 2.1/4 ounces sifted all purpose flour
1 tablespoon 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. 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
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 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.
Note: 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….
Reader Comments (2)
I love the marbled one! Good idea
These came out well. Nice job.