Miles of Tuiles from The Daring Bakers

“Light, refined, learned and noble, harmonious and orderly, clear and logical, the cooking of France is, in some strange manner, intimately linked to the genius of her greatest men.”
Rouff
Fresh from last month’s challenge where we made the absolutely delicious French Yule Log, the Daring Bakers are still on the French trail. This month’s challenge is brought to us by Karen aka Baking Soda 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.

Versatile & fun all the way. Wish I had more time because I would have loved to try out the savoury version too. But the month of January has been VERY BAD, & we’ve had terrible power cuts. I thanked my lucky stars that I managed one happy batch at least! Thank you Karen & Zorra…my family loved this wonderful dessert! Here is the recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck. There was an additional challenge for the month, as well as a savoury version of these wonderful tuiles. Be sure to check out Karen @ Baking Soda and Zorra @ Kochtopf for the recipes.
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 sheetOven: 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. 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. 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…. 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-pasteThey weren’t that simple to make for whatever reason. I ran into a number of calamities…

  • I had frozen collected egg whites & forgot how many there were in the box. 1 egg white = 1 tbsp may not have been the perfect beginning.

  • Got the dough ready, piped out, butterflies stencilled & coloured, baking sheet popped in, 2 minutes later the electricity went…went as in WENT AWAY/zilch/black-out ! Ooooh did I tell you I have a black tongue? Elder sis called from Dallas the other day telling me how she was so excited that she finally had a week off from school. She had a casserole in the oven, & decided to throw in an orange marmalade cake as well…blah, blah,blah. Me, the ultimate black tongue, had barely uttered the words, ‘Oh, you are so lucky, at least your electricity doesn’t go half-way through, I wouldn’t dare such a long baking session a go…blah, blah, blah”, when suddenly, & very uncannily, the phone line went dead! She called back after 5 minutes, horrified, to say that they had a FULL POWER BLACK-OUT in the community! First time in 8 years, fire engines zipping across town, sirens ringing, & the full drama! She eventually lit ALL the candles at home, chucked the half-cooked dishes, fed the family almost cooked casserole, & sent the poor mites to bed! So I try & keep my silly, over-the-top comments very reserved…coz this ain’t the first time it’s happened!!

  • OK, then again, back to the tuiles. Tried & resurrected the half baked tuiles aka butterflies, but didn’t manage too well. For the later batches, was a bit luckier with electricity, but stuck to circles, some of which I made into cups in the muffin tray, some rolled into cigars, & 1 cornetto.
  • I had the most fun with the filling. Had bought a huge bunch of physalis which are in season these days & was dying to use them in a dessert. Had seen them dipped in caramel in a book I have. So, I thought up a mousse…which I made with hung yogurt (hung for 24 hours) + cream + Castor sugar + physalis. Blended everything together with the hand blender, strained it though a not-so-fine mesh strainer (just to get rid of peels & not the little seeds), folded in whipped cream, & piped it into the cups. Garnished the mousse with some chopped physalis & then with 1 single physalis each, drizzled generously with caramel syrup. Was the most amazing & refreshing dessert.
Do make sure you follow the miles of TUILES that our ever growing band of Daring Bakers have laid out HERE. I joined the Daring Bakers in January 2008 over a very weepy Lemon Meringue Pie, my first challenge, & am a very happy, satisfied DB now. It’s been a wonderful experience! Thank you Lis & Ivonne!

Read at Kelleypea’s than her old Daring Baker friend Jenny of All Things Edible has a new house and is celebrating with a Housewarming. I’m joining in the celebration by sending this off to Jenny for the party at her gorgeous new house!

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Posted by Deeba @ PAB

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Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

73 thoughts on “Miles of Tuiles from The Daring Bakers”

  2. Ha..ha..ha… I didn’t make the butterflies either. Glad that is not mandatory! Or I will go insane!
    This is beautiful Deeba, it’s gorgeous with all of those flower. I feel like being transported to your home and sit down in your living room having some delicious chai. Hmmm, let me continue to dream about this,K?
    Cheers,
    Elra

    Reply

  5. Wow, fantastic photography. it’s so colourful, like the most gorgeous Spring garden! 🙂

    Reply

  6. I’m floored!
    The colors, the textures, the thinness, the daintiness… everything is just so wonderful looking!
    No wonder your family loved that dessert… what is there not to love! WOW!

    Reply

  8. Stunningly beautiful, your: work, photographs,and recipes leave me in awe. I am forever impressed by everything you do.

    Reply

  13. i loved the challenge too! will be experimenting more with flavors as the days go by. but your ideas here are brilliant. well done!

    Reply

  14. Hey Deeba! It’s been a while since we caught up! You tuiles look awesome. Love how you’ve presented them.

    Reply

  15. Oh wow, I love what you have done with your tuiles. Your presentation looks so pretty and colourful.

    Reply

  16. Deeba, the colours in your pictures are so lovely, I almost overlooked the tuiles.:)

    Despite the power outages, you seemed to have triumphed with the tuiles.

    Reply

  18. Beautiful work once again, Deeba. I hope to cook and bake like you some day! I am such much a novice right now. Since you love coffee, you should try the mocha hazelnut marble cake and provide me with some useful tips on that one! 🙂

    Reply

  20. I always look forward to see your Daring Bakers challange as i know you do something special with the challange.
    I tottally agree with nags, it is too beautiful to eat.
    Ofcourse if you gave these to me i would eat them with pleasure 😉

    Reply

  21. deeba it looks lovely, so pretty!!! your compositions are lovely. i particularly love the shot in the middle of your post with tuiles and daring baker written on it. it looks good enough to be on a magazine cover!!

    Reply

  23. This is beautiful (I love the girly pink ones!) and the filling is so creative. Here, physalis are eaten raw deeped in chocolate or caramel but most of the time, they are used as a decoration. Your filling sounds delicious!

    Reply

  24. This is beautiful (I love the girly pink ones!) and the filling is so creative. Here, physalis are eaten raw deeped in chocolate or caramel but most of the time, they are used as a decoration. Your filling sounds delicious!

    Reply

  27. Very well done! These tuiles look wonderful! I love the presentation.

    Cheers,

    Rosa

    Reply

  28. Deeba they are so elegant!! Definitely you did great on this month’s challenge. Too bad I didnt have enough time to do mine 🙁

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  30. Deeba,

    Depsite your challenges this month, you have such beautiful creations!
    I love the flavors you chose, great presentation. The little pink tuiles are adorable!

    Reply

  31. They. Look. Amazing! Your photos are bee-yoo-tiful. Makes me a little ashamed I dont own a great camera! Yeesh. Wonderful job!

    Reply

  34. They are amazing Deeba! The once with the pin “net”, how did you do that? I so want to tray that out.

    Reply

  35. Geez that sucks your power went out! 🙁

    The tuiles look great though! ;D

    Reply

  37. I have been walking around looking at the DB challenges:-) Urs look so pretty.. esp the way u displayed, bright spring!

    Reply

  38. I would love one of those right now. By the way, I am trying your divine looking chocolate orange cake this Saturday… eeek! Wish me luck!!

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  39. By the way… I need the luck because I have a real jinx when it comes to baking. Your recipe, of course, will triumph!!

    Reply

  43. I love the incredible colour you achieved! During this drab time of year it’s so great to see fresh, vibrant food pictures.

    Great job!

    Reply

  44. This selection is exquisite – it would be hard to pick a favorite. Lovely work!

    Reply

  45. Wow, your pictures are so elaborate and beautiful. I love what you did with the tuiles. I have never heard of physalis before — now I am intrigued!

    Reply

  47. So many interesting variations from the Daring Bakers this month. The flavor sounds fabulous and your presentation superb as ever!

    Reply

  49. love the tuiles…the cigars look store bought…beautiful!

    wish to make them some time 🙂

    Reply

  51. I did use egg in the pastry dough for the tart. It was very flaky and crisp. Infact I just nibbled at one and finished it no time…was checking whether it was fine, before I made more ;p

    I know traditionally only sweet tarts contain eggs in them, atleast thts what I found in a couple of recipes.I went with the egg in the savoury one too.

    Reply

  52. This is so refreshing! The mousse sounds really, really yummy. I can see this at a spring bridal shower or afternoon tea. Beautiful!
    I think sometimes the things that seem the easiest can be a huge challenge, even more so with electrical issues…that is challenge enough. Congrats on finishing and finishing so well!

    Reply

  53. Oh, wow, your tuiles not only came out forgeous and golden crisp, but that dessert could be on the menu in a 5 star restaurant! YOURS are one of the best I’ve seen! I LOVE the use of the physalis and your photos top notch!

    Reply

  54. Wow! You sure were creative with this challenge.
    All of your creations look wonderful.
    Great job.

    Reply

  56. Your tuiles look so nice and crispy. You did a great job! Although I was happy with my results too (tastewise), I think I should have done thinner tuiles. Next time maybe:)

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  57. Deeba, yours are the most beautiful I’ve seen…so, so lovely. You are so creative with your presentations.

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  58. Your tuiles are absolutely beautiful. And your photos are outstanding. Mine are dreary next to yours. Thanks for visiting.

    Reply

  62. WOW! I am literally without words to describe these absolutely stunning photos … can I say they look YUM?

    Reply

  63. I love how you show these tuiles and I love the pictures OW Deenba! look wonderful!! xxGloria

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  64. such delicately beautiful tuiles? doesn’t seem like you had any problems… How did you make them look like there was bubble pattern?

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  65. Unseen, Unheard of for me! Deeba, total Gorgeous …am intrigued wt the pink butterfly! Each pic extorting drool, wow..had seen this fruit but didnt know what it was or hw it wd taste! The 9th pic frm top can b a mag cover, its got that kind of charisma!Ooh..I tried hard to follow what u did wt stencil..but in vain! 😀 Tooooo good …not only wt the challenge, but patient pictures which surely took no less than half an hour for pure admiration! Tks for such a visual treat, Deeba!Tuiles, muffin or rolled ones, just fab!

    Reply

  67. You are not a daring baker. You are a divine baker! Great job with this month’s challenge, my friend.

    Reply

  68. Debba what a great post and everything looks stunning!! A great challenge completed to perfection. Rosie x

    Reply

  70. wow!!! PErfect tuiles but…even better photos. Beautiful beautiful photos. I love them all.

    Reply

  73. Love how you paired the tuiles with physalis, just yummy!
    Good thing you didn’t use up all the batter when you electricity went down.

    Reply

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