Yes...You know what time it is!
This month's Daring Bakers' 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.
As always, I was on pins and needles waiting for the new challenge to be announced. I'm always excited for a brand new recipe to try. I have to admit - I was so happy to see an easier challenge this month...after all, we did make a French Yule Log last month!! That was quite the recipe...!
This month's recipe for Tuile Cookies wasn't too fussy or complicated. I was able to make them very quickly, and the clean-up wasn't too bad either. You can literally make all kinds of shapes with these cookies...fortune cookies, ice cream cones, piroulines...the list goes on and on. I decided to keep it simple and make pretty little bowls. I filled them with frozen blueberries and added a dusting of powdered sugar. They were FABULOUS!!! The cookies have a wonderful taste. In fact, my husband and I couldn't eat just one!
I used a large icing spatula to form large circles with the dough...on a cold baking sheet lined with a silicone mat. They baked for about 8 minutes. I put the baking sheet back into the freezer between batches. One handy trick was this - Once the cookies are done baking, keep the baking pan on the open oven door while you form them. This will keep the cookies warm while you work on the others. They have to be warm in order to form them into the shapes you want! Be careful, though...they will be hot! A muffin tin also came in handy. The cookies didn't fit all the way down into the muffin tin, but I used them as a guide. I rested one cookie on the top of each muffin form until they hardened. I also only cooked 2-4 cookies at a time.
I hope you like them. ;)
Source: "The Chocolate Book" by Angélique Schmeink
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
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 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. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. (Please note: I did not use a stencil. I simply shaped the batter into large circles using an off-sided spatula).
Bake cookies 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….