Friday, January 30, 2009

January 2009 Daring Bakers' Challenge--Tuiles

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.
Happy new year to all Daring Bakers!! It's been such a busy month for me that I have to admit that I was procrastinating until the last minute and was shocked when I saw that *gasp* the others have already posted their challenges!! So this morning I woke up early and finally made my tuiles--which are deceptively simple but really hard to make (for me, at least). We were given choices to make but I stuck with the savory tuiles because I am still on a sugar rush from all the wonderful goodies and sweets I had for the Christmas holidays, but then I just realized that I didn't have sesame seeds so I made use of my poppy seeds. For my spread or dip I decided to make use of Queso de Bola (Edam Cheese) which is plentiful in Philippine households during Christmas.
Savory tuile/cornet recipe
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.
Queso de Bola Spread
1/4 cup Queso de Bola, scraped
1 cup mayonnaise
1/4 cup cream, whipped
Cayenne pepper, to taste
Combine all ingredients and hand whisk until thoroughly mixed. Use as desired

28 comments:

NQN said...

They look lovely, I like how did two shapes and the filling sounds very nice!

Passionate About Baking said...

Just beautiful. I wish I could have some just now. I love savoury options, & your look great!

Em said...

Wow, these look great. I wish mine were as delicate as yours! And good idea, with the cheese and poppy seeds.

Audax said...

Great photos and yes this is a simple (yet complex) recipe the trick is to shape the tuile. You have done a great job on this challenge.

Rosa's Yummy Yums said...

Such pretty and delicate looking tuiles! The savory version is delicious...

Cheers,

Rosa

bakergirlcreations said...

Look great! But I agree, look simpler than they are :)

Y said...

The spread sounds really interesting! I too liked the change from doing sweet things, to a savoury one for a change.

Olga said...

anything with a cup of mayo is good!

Meryl said...

Yummy! They're like little cheese canoles!

lisamichele said...

Actually, I'm not in a wheelchair, just a 'chair' and a walker to get from point A to B. Trust me, I wish I still had the whelchair since I could use both hands, but I still wouldn't be able to get down the stairs into the kitchen, or any stairs for that matter! lol

That said, your tuiles came out lovely! I love the filling and shaping. Practice makes perfect with these. I wish I could have shaped mine, but no access to the oven made that kind of hard as well as the tuiles by the time they got the baking sheet to me!!

Tina Braun said...

Look delish! Makes me wish I had tried a savoury creation for this month's DB Challenge.

minisuperbias said...

great job making savory tuiles! (i was not "daring" enough to attempt savory!) looks yummy :)

madcapcupcake said...

Beautiful job! I'd like to try a savoury version myself :)

Jenny said...

Nicely done.

Lisa Michelle said...

What a great take on chips and cheese dip, taken up several levels!! Awesome job! I'm making your Queso de Bola SuperBowl Sunday!

Zoe Francois said...

You would never know they are difficult in any way, they look absolutely perfect! I'll try the savory next.

melivanilla said...

Same me too I got a bit panicky as time was running out... Well done!! Your tuiles look crisp and delicate, you make me want to try the savoury recipe!

Sara said...

Yum, these look really delicious! :)

Celeste said...

Congrats on a very successful challenge...beautiful job! :)

Sara said...

cool filling! very nice.

chou said...

I can't wait to try the savory tuiles. Your take sounds marvelous.

Lynnylu said...

Very pretty presentation. I wanted to do the savory one, but got distracted by the nougatine.

zorra said...

Well done, and me to I'm a last-minute person. ;-)

Leslie said...

Love your tuiles! I too waited for the very last second!!!!!

Esi said...

Nice job! I still want to try the savory recipe.

Clumbsy Cookie said...

Your queso de bola spread sounds really cool! Very nice job and both your cakes you posted are wonderful!

Vera said...

Beautiful tuiles! You've done a great job!

Gretchen Noelle said...

Yum! I bet these were just delicious!