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.
Need a good idea for a decadent Valentine’s Day dessert but don’t want to break the calorie bank? Make these fondue cups! Tuiles are really simple to make (I mean if I can make them they have to be!) and so very light! These Tuiles cups can be filled with anything! Use your imagination! You can fill them with ice cream, mouse, or fruit salad! Since Valentine’s Day is coming up I decided to fill mine with white chocolate fondue and fresh strawberries.
To check out what my fellow Daring Baker’s did with their tuiles go here.
Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
Yields: 5 “bowls”
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 ( I omitted this)
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 over mix.
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. Take a spoonful of batter and spread onto parchment paper in a circle about 5-6 inches in diameter, make sure the batter is spread evenly and thin. You should be able to fit two circles of batter on the baking pan at a time.
Bake 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. I shaped my bowls by placing the tuile over a drinking glass. Once the cookies were cooled I placed them back in the oven for five more minutes to firm up.
To make the fondue filling just mix 1/2 cup chocolate (I chose white chocolate) with 1/4 cup hot cream. Mix until melted and allow to cool to room temperature. Spoon some chocolate fondue in the bottom of the tuiles bowls and top with fresh strawberries. Top off by drizzling a little more chocolate over the strawberries.