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.

Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm.  I loved the idea of making these for several reasons, many of which Karen mentions in her blog:   everything was in all my cupboard already…it didn’t break the bank…the final product did not result in enough to feed a small army, just perfect for two!

There was a second piece to the challenge: to pair the tuiles with a light dessert of your choice.  Suggestions were along the lines of mousse, sorbet or whipped topping…I was up for crème brûlée, light normally, no.  But this recipe is surprisingly light, tasty…and simple.  Plus, I wanted to use my new crème brûlée torch and new ramekins (thanks R&R!).

db-challenge-tuile2

Tuile Recipe:
Yields: 10+ rolled cigar shaped cookies
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

¼ cup softened butter (not melted but soft)
½ cup sifted confectioner’s sugar
a dash of vanilla extract
2 large egg whites (slightly whisked with a fork)
1/2 cup flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Directions:

  1. Oven: 180C / 350F
  2. Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste.
  3. Keep stirring while you gradually add the egg whites.
  4. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
  5. 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).
  6. Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. (This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly.  <<< I  wish I had paid attention to this, i tried the stencil of a butterfly method, and it didn’t work! I missed this direction!
  7. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes.
  8. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored.
  9. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.
  10. Bake cookies in preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown.
  11. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape.
  12. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again.  Or: place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

Crème Brûlée Ingredients:

1 cup fresh blackberries, plus more for garnish,(optional)
1/3 cup granulated sugar
2 Tbs.+2 tsp. cornstarch
2 cups low-fat milk(1%)
1/2 vanilla bean, split lengthwise
1/2 cup egg substitute, thawed if frozen
2 Tbsp. nonfat sour cream
8 tsp. packed light-brown sugar

Directions:

  1. Divide 1 cup of the raspberries equally among 4 (1/2 cup) ramekins or custard cups.
  2. In small saucepan, whisk sugar, cornstarch and milk to blend. With tip of small knife, scrape seeds from vanilla bean into mixture; add bean pod.
  3. Over medium-low heat, slowly bring to boil, whisking constantly. Boil one minute. While whisking, gradually add egg substitute. Cook 2 to 3 minutes, whisking until thickened and bubbling.
  4. Strain custard through wire-mesh sieve into medium bowl; discard bean pod.
  5. Whisk in sour cream until smooth and well blended. Spoon into ramekins, dividing equally; using rubber spatulas, smooth and level tops.
  6. Cover and chill for at least 3 hours or until very cold.
  7. Preheat broiler. Place 1 of the ramekins on small baking sheet. (can skip this step if you have a kitchen torch)
  8. Place 2 tsp of the brown sugar into small wire-mesh sieve. with fingertip, rub sugar against sieve to sift evenly over top of custard, covering completely.
  9. Broil 4-inches from heat source, rotating baking sheet, for about 1 minute or until sugar is melted and carmelized.
  10. Repeat with remaining ramekins and brown sugar. Garnish tops with whole blackberries, if desired. Serve custard, in ramekins, immediately.

Makes 4 x 1/2 cup servings. Per serving: 208 calories, 9 g protein, 38 g carbohydrate, 3 g fat, 5 mg cholesterol, 126 mg sodium



NB: I tripled this recipe and made 12 x 1/3 cup servings – you’ll have to the math for the nutritional info…not my strong point 🙂

Advertisements