Daring Bakers: Tuiles

Tuiles with bilberry sorbet.

Today you’ll find over 1000 blog posts about tuiles as it’s Daring Bakers time again! 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.

Honestly, I didn’t really think I would make this month’s challenge as the last week has been crazy. But then I realized that I missed the November and December challenges, so tonight in the very last minute I decided to take some time for the tuiles! I was hoping that the baking would decrease my stress levels and improve my mood but it didn’t . I didn’t bother making butterflies, I just made simple cups that I filled with a scoop of bilberry sorbet. I wasn’t very impressed with the tuiles, but F thinks that they are delicious and insists that I should make them in summer and serve them with ice cream.

    (from “The Chocolate Book” written by Angélique Schmeinck)

    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….

22 Responses to “Daring Bakers: Tuiles”

  1. Marija
    January 29th, 2009 22:51

    Very beautiful! Sorbet sounds really tasty!

  2. gine
    January 29th, 2009 22:56

    Hi Dagmar, your tuiles look great and I do agree, they should be fantastic in summer with some yummy icecream :-)! XX

  3. Naama
    January 29th, 2009 22:58

    Looks delicious! Lovely photo!

  4. Rosa
    January 30th, 2009 00:34

    Beautiful! These tuiles look very delicate and that billberry sorbet look extremely good!



  5. Lisa
    January 30th, 2009 00:55

    For a last minute bake up – these are very pretty. I’m sure they were tasty too!

  6. Margaret
    January 30th, 2009 02:31

    Dagmar – your plate of tuiles with the sorbet look so elegant. Glad you decided to make them.

  7. Courtney aka glamah
    January 30th, 2009 03:09

    I agree this has been a crazy time. Next time Im going to try to pipe. They turned out very well and you should be pleased.

  8. Dragon
    January 30th, 2009 03:28

    I love these delicate tuiles and the sorbet colour is amazing! Great job on this month’s challenge.

  9. Candice
    January 30th, 2009 06:15

    Ooh, Bilberry. Sounds great! I love all the ice creams, sorbets and granitas people are making to pair with their tuiles. Gives me lots of ideas on how to use my ice cream maker!

  10. JennyBakes
    January 30th, 2009 06:48

    What are bilberries?

  11. Anne
    January 30th, 2009 08:22

    They look lovely! I almost wish I had made that instead of the nougatine, because wow, that was not so fun to work with as I had imagined.. :)

  12. Meeta
    January 30th, 2009 09:27

    dagmar! this looks gorgeous! and the sorbet is absolutely a d’lish companion!

  13. diva
    January 30th, 2009 11:38

    beautiful! these are so well done :) x

  14. Sheltie Girl
    January 30th, 2009 16:28

    Simply beautiful! I love the bilberry sorbet…too bad I can’t stick my spoon into the picture and try a taste.

    Natalie @ Gluten A Go Go

  15. Lyndsey
    January 30th, 2009 17:22

    Nice photos, the colour of the sorbet is lovely and really well presented!
    Good job.

  16. Boywing
    January 31st, 2009 17:18

    I also wondered what bilberry is so I figured it out: http://boywing.blogspot.com/2009/01/blabar-is-not-blueberry.html

  17. Lauren
    February 1st, 2009 05:02

    Mmm, your tuiles look awesome! The sorbet looks divine!

  18. Scott at Realepicurean
    February 1st, 2009 20:28

    Daring indeed! I’m sure mine wouldn’t turn out looking like this.

  19. Angela @ A Spoonful of Sugar
    February 2nd, 2009 12:37

    Mmm…. bilberry sorbet. Delicious!

    Your tuiles look perfect, Dagmar. I’m sorry to hear that you didn’t enjoy them as much as you’d expected to.

  20. Daniel
    February 9th, 2009 18:56

    Ser verkligen super gott ut en riktig klassiker

  21. Talita
    February 10th, 2009 15:17

    Looks delicious! I wanna try tuiles very soon.

  22. asti
    February 11th, 2009 01:12

    bilberry.. how interesting, I never tasted or seen one before. Your tuiles looked amazing. Well done!

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