January Daring Bakers... Tuiles!

This month's challenge is brought to us by Karen of Baking Soda 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.

Go to The Daring Bakers!

Okay so that was the obligatory blog-checking line, I hope? Well anyway we get to make tuiles! Ive been wanting to make these for a while now, but I had simply added then to the "later" category in the back of my head! Well... now! Ordinarily tuiles are quite simple, but I had to crazy it up! These kinds of challenges are my favorite kind, there is a lot of freedom and it does not involve chocolate! A baker not liking chocolate? I know, I know.

I really wanted to do something in season fruit-wise, so I chose blood oranges! I love me some blood oranges. The first time I ever had them I was in Sicily and ordered a glass of fresh blood orange juice. Yum. Well, hope you think these are creative! My additions are in red.

Sweet tuiles: Cardamom tuiles with coconut mousse and blood orange jellies.
Savory tuiles: Marmite tuiles with avocado mousse and flaked salmon.

Sweet Tuiles from “The Chocolate Book” by Angélique Schmeinck
65 g softened butter
60 g sifted confectioner’s sugar
1 sachet vanilla sugar dash vanilla extract
2 large egg whites
1 t cardamom powder
65 g sifted AP flour
Oven: 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. Press the stencil on the baking sheet and use an offset spatula to spread batter. Leave some room in between your shapes. Bake in a preheated oven 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 very warm, so place the baking sheet on a pulled out oven rack and shape while in front and slightly inside the oven.

Coconut Mousse by me
1/2 c heavy cream
1 T sugar
dash coconut extract
1.5 T unsweetened coconut flake
Whip cream, add sugar and extract then add coconut.

Blood Orange Jellies by me
1 c blood orange juice, strained of all pulp
1 T sugar
1 packet gelatin
Bloom gelatin on blood orange juice for 10 min. Microwave in 10 second bust and stir until dissolved. Add sugar, dissolve. Pour into am 8in round cake pan and plane in refrigerator overnight. Cut into 1/4 in cubes with a very sharp knife.

For the sweet ones I made a square stencil (from a cardboard milk carton) and when they were done baking I folded three corners in and left one flat. Pipe in coconut mousse and decorate with blood orange jellies. Garnish with blood orange segments and coconut. Pretty simple. These are wonderful little cookies and simple! The stenciling takes the most time but after you get the hang of it is no biggie.

Savory Tuiles from "The French Laundry Cookbook" by Thomas Keller
65 g AP flour
1 T plus 1 t sugar
1 t kosher salt 1 T marmite
114 g unsalted butter, softened
2 large egg whites
2 tablespoons black sesame seeds
Oven: 400F
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. 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. 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).

Avocado Mousse by me
1/2 c heavy cream
1/2 mashed avocado
1 t lemon juice
Whip cream and add mashed avo and lemon juice. Add a dash of white pepper and salt to taste. Whip for 10 more seconds to combine.

For these I simply made a circle stencil and when they were cooked I put then into a mini-muffin tin to for nice ripples. I am GLAD I chose these to do round b/c they are finicky as hell! They will over cook so fast in the oven, I wasted a whole pan of then b/c they got too done. They are harder to shape if they are over done. I feel the amount of butter is excessive, so I added more flour and they were still oily when they were done. I know the butter:flour ratio is such maybe to offset the lack of sugar in the savory recipe, but man! Oh well it worked out well in the end. I just piped in the mousse and put a piece of salmon on top, garnished with smoked paprika.

Now for the pics!

Blood oranges.

Stenciling the sweet tuiles.

See how thin they are?
Assembly of the sweet tuiles. Be careful! Yes, that is an ice cube tray! Lol.
Sweet tuiles done!
I had to showcase the insane amount of snow we got.

Close up. Yummm,

Savory tuiles.

Close up.

<3