January brought tuiles to the Daring Bakers, a thin, crisp almond cookie that crosses cultures.
The tuiles’ shape resembles French roofing tiles, but the Dutch use the batter to bake cigar-shaped cookies to celebrate the New Year.
The Daring Bakers were also called to pair these light little cookies with a light accompaniment – fruit, sorbet or mousse, for example.
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.
My cookies look nothing like roof tiles and failed to be molded. I attempted to use a rolling pin and some Dora the Explorer sippy cups, but the curve would not go.
This dessert is a simple one to make. A few ingredients in the mixing bowl and you’re on your way! The batter tasted wonderful and reminded me of a Pepperidge Farm Pirouette cookie.
I failed to make the cookies thin enough to shape. Since I had no stencil and wasn’t creative enough to come up with one, I used my Wilton icing bag (it’s pink thanks to the black icing sometimes called for in decorating character cakes; I usually use parchment sheets – no mess to clean up!) with the fancy tip. If I would have used the smaller tip (like was suggested in the recipe – d’oh!), I think I could have achieved a thinner cookie.
Seeing a disaster on the horizon, I decided to take my spatula and think the cookies out some. I was afraid they would meld together since I failed to put enough space between them.
Because they were thicker than what they should have been, it took about 20 minutes – 10 minutes more than called for – to cook.
For a fun touch, I coated the edges of the tuiles with melted Ghirardelli 60% Cacao Bittersweet Baking Chocolate. While waiting for the cookies to cook, I was salivating over the recipes on the wrapper – truffles, marbled cheesecake bars… mmmmm….
Since we didn’t make a regular grocery run last weekend, my fruit supply was on the low end. Luckily, I had enough strawberries that weren’t beyond their prime that I was able to make a delicious crushed strawberry “chutney.”
This was a perfect treat! Although my creation wasn’t pretty, the combination of cookie, chocolate and strawberry had just the right amount of sweetness to top a meal.
The tuiles’ shape resembles French roofing tiles, but the Dutch use the batter to bake cigar-shaped cookies to celebrate the New Year.
The Daring Bakers were also called to pair these light little cookies with a light accompaniment – fruit, sorbet or mousse, for example.
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.
My cookies look nothing like roof tiles and failed to be molded. I attempted to use a rolling pin and some Dora the Explorer sippy cups, but the curve would not go.This dessert is a simple one to make. A few ingredients in the mixing bowl and you’re on your way! The batter tasted wonderful and reminded me of a Pepperidge Farm Pirouette cookie.
I failed to make the cookies thin enough to shape. Since I had no stencil and wasn’t creative enough to come up with one, I used my Wilton icing bag (it’s pink thanks to the black icing sometimes called for in decorating character cakes; I usually use parchment sheets – no mess to clean up!) with the fancy tip. If I would have used the smaller tip (like was suggested in the recipe – d’oh!), I think I could have achieved a thinner cookie.
Seeing a disaster on the horizon, I decided to take my spatula and think the cookies out some. I was afraid they would meld together since I failed to put enough space between them.
Because they were thicker than what they should have been, it took about 20 minutes – 10 minutes more than called for – to cook.
For a fun touch, I coated the edges of the tuiles with melted Ghirardelli 60% Cacao Bittersweet Baking Chocolate. While waiting for the cookies to cook, I was salivating over the recipes on the wrapper – truffles, marbled cheesecake bars… mmmmm….
Since we didn’t make a regular grocery run last weekend, my fruit supply was on the low end. Luckily, I had enough strawberries that weren’t beyond their prime that I was able to make a delicious crushed strawberry “chutney.”This was a perfect treat! Although my creation wasn’t pretty, the combination of cookie, chocolate and strawberry had just the right amount of sweetness to top a meal.
4 comments:
Yum! Even if they were hard to mold, these sure do look tasty! :)
These look delicious. :)
Ohh, I wish you posted the recipe for the Strawberry Chutney, as it looks fantastic! Regardless, nicely done all around :)
You can never go wrong with strawberries and chocolate. Great job!
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