Key learning from this month’s Daring Bakers‘ challenge – tuiles are hot!
My finger tips really could have benefited from a little fire proofing. The end justified the means and I was rewarded with a delightful little treat.
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 Angelique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
We were to use one of the recipes listed in the challenge. Shape the tuile in some manner, either before or after baking, and add a fruit component to our finished tuile.
vanilla tuile with cream filling and lemon curd glaze
1/4 cup butter, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla bean paste
2 large egg whites (lightly beaten)
1/2 all purpose flour
Preheat oven to 350 degrees. Using a mixer, cream the butter, sugar, and vanilla on a low speed. Gradually add the egg whites. Continue mixing and gradually add the flour. Stir until mixture is homogeneous and smooth. Cover the bowl and chill for 30 minutes. (This batter can be kept in the fridge for up to a week, take it out 30 minutes before you plan to use it.)
I found the batter was easier to work with if it wasn’t chilled. It was difficult to spread when cold.
Line a baking sheet with parchment. Spoon 1 1/2 teaspoons of batter onto sheet and use an offset spatula to spread into a 4″ round. Repeat forming 3 more rounds and spacing 2 inches apart.
Bake for 8 to 10 minutes, or until edges start to brown. Immediately release from baking sheet and form into desired shape.
I wrapped mine around size 19 knitting needles. Next time I will use a smaller size to have a more delicate looking cookie.
When cooled I filled my tuiles with a cream filling and drizzled one edge of each cookie with a bit of lemon curd glaze. The cookies can be made one week ahead (store air tight). It is best to wait to fill and glaze the cookies until shortly before serving. The filled cookies will soften as they sit.
cream filling
4 Tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla
3 Tablespoons heavy cream
Mix all the ingredients together until creamy. Put in pastry bag (or plastic bag with corner cut off) and pipe into cookie.
lemon curd glaze
mix 1/4 cup lemon curd (recipe) with 1/2 cup powdered sugar
drizzle over cookie
Tags: Daring Bakers, dessert, lemon, lemon curd, tuile
looks delicious .. Laila .. http://limeandlemon.wordpress.com
If I had those right now, I would ruin my lunch! Looks yummy, and a great way to use the lemon curd you made!
Those look tasty.
I love that you used knitting needles to shape these! And I, too, burned the dickens out of my fingers….
I’m drooling over here… LOVE your blog!
oh my goodness, d. you’ve really outdone yourself this time.
Nice! I couldn’t quite get mine wrapped that tightly, so kudos to you for being able to. They look yummy!