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.
We were required to use one of the batters given (including a savory one!), shape it either prior to or right after baking and pair it with something light; fruit, sorbet, a mousse, or maybe even a fruit soup, think glazes or dips.
This month had so long been really hectic for me. I had some stuff coming up so I had to prepare for it. I was super-busy this month. But I really was happy to see that this month's challenge seemed simple enough. So I didnt want to miss out on this awesome challenge at all. As each day passed, it got crazier and I couldnt find enough time to try my hands on the recipe. Anyways, I hadnt done it even by the posting date - today!! But I decided not to miss my chance and planned to make the tuiles today! Atleast I have till the end of the day! I knew I wouldnt have enough time to prepare an accompaniment to the tuiles, so I had some store-bought icecream on stand-by! ;-)
I had so many ideas for the tuiles - tuile cigars dipped in chocolate and decorated with sprinkles, maybe a few filled ones too, tuile cups, cones and so on.... So many ideas and too little time. I couldnt even plan ahead on my stencils! Anyways, tried a few stencils on different materials ranging from cut-outs in parchment paper itself to cardboards and paper plates. The designs ranged from oval ones to butterflies to thin strips. Preparing the batter went uneventfully, it is one of the easiest batters to whip up. I refrigerated the prepared batter for exactly 30 minutes. A bit of the batter was mixed with cocoa powder to make the dark colored batter.
The ones I loved the most were the tuile twists shaped on the handle of a wooden spatula. I loved the taste of these tuiles, their design and their looks. Such a simple tuile dressed up the icecream so dramatically!! I dont regret not making spectacular ones because I am happy I somehow got to do this challenge and I know I had my time restrictions! I would definitely make these again, probably also try my luck with the savory ones too, once I get time to make some cute stencils!
Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef 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 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.
Either un-glutenize the batter given substituting the flour for any nut meal or oat flour, or as an alternative use one of the following batters below:
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..
Michel Roux’s Finest Desserts
Preparation time: 15 minutes!
9 oz/250 grams dark or white couverture or best-quality bittersweet chocolate, chopped
2/3 cup/75 gr slivered almonds, toasted and cooled
Temper the couverture, and stir in the toasted almonds. Place the template on a sheet of rodoïde (or use a clean sheet of sturdy plastic such as a folder) and fill with about 1 tbs of the mixture. Repeat the process a little distance away from the first one. As soon as you have 5 tuiles fit, slide them onto a mold or rolling pin (side of a glass) to curve. Let cool completely, lift tuiles off the plastic only after the chocolate has set and just before serving, so that they keep their shine.
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.