Thursday: 8:10 am
I swore I'd not be late on this month's Daring Baker's challenge. I even mentioned to others I'd complete it two weeks into the month, but time has a way of passing so quickly these days and before I knew it, this week was upon me and bearing down hard.
Two days ago, I cut some forms for the tuiles we are to have made. And even yesterday, I retrieved some egg whites from the freezer to thaw so I could begin work. But did I? No. So here I am today just getting started.
I know what you're thinking. What a slacker. And you'd be right, but it's only a bit after 8am, and I've got plenty of time even with the refrigeration time that's required for the recipe.
I'm thinking that zabaglione or pots de creme should go with my tuiles. But I'll let you know. So come back later even though you've got hundreds of others to visit. I'll be posting in stages. 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
AngÃ©lique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
The good news is that it's still Thursday. Even better? I'm done with the tuiles! They're very easy to make, but do require a 30-minute refrigeration time before baking, and if you're me, then you forgot to turn on the oven and had to wait an addition period of time after the cookies were were already on the chilled baking sheets. It never fails…
Very few ingredients are needed to make tuiles: only 1/4 c. softened butter, 1/2 c. sifted powdered sugar, 1/2 c. sifted all-purpose flour, 2 large egg whites, and a splash of vanilla.
The soft butter and powdered sugar are mixed to a paste, the egg whites added gradually while stirring to bring the mixture together.
The flour is added gradually as well, stirring, but not over-mixing until everything comes together. A splash of vanilla is incorporated and then the whole mixture goes into the fridge for about 30 minutes. Line the baking sheets with parchment or silicone and chill them as well.
Use some cardboard to cut out the shape you'd like to use. I used corregated cardboard and then pinched the inside edges before using an offset spatula to spread batter over the forms.
If you'd like, add some of the cocoa powder to a small amount of the batter and mix well before spooning it into a decorators bag with a plain tip. Make whatever decorations you'd like and then put the sheets into a 350 degrees F oven for about 7 minutes or until the edges of the tuiles are barely brown.
Remove them immediately from the pan with a thin edged spatula and use wooden spoon handles or rolling pins to shape them. But you really have to hurry, because if you don't, then yours will be as flat and crisp as mine, poor little cute things.
Have some fun making other shapes, too, and maybe, just maybe, you'll be able to twist a few!
Okay, off to make the dessert they'll go in.
Yes, it's late. A lot later than I thought I'd be, but the goings on of a day tend to make some things take longer than I'd like. Especially this dessert which, by comparison, is very easy.
1 lg. egg
1 lg. egg yolk
1/3 c. sugar
zest of 1 orange
1/3 c. freshly squeezed orange juice
1 T lemon juice
For the dessert…
0% fat Greek yogurt
Prepare an ice bath in a bowl large enough to set the top pan of a double boiler.
In the top of a double boiler pan, whisk the eggs until foamy. Gradually mix in the sugar whisking until well combined. Add the juices and the zest, mixing well. Place the pan over a gently simmering pan of water and stir the citrus mixture constantly until the mixture thickens like a pudding. Place the pan in the ice bath and continue to stir until it cools.
To create a light dessert, section an additional orange and place the segments in a wide-mouthed glass. Make sure they're well drained or the juice will pool in the bottom of the glass. In a small bowl mix 1/2 of the chilled sabayon and 1/4 c. of the yogurt. To serve, mound the orange yogurt sabayon over the oranges. Don't forget to include the tuiles!
- The tuiles are surprisingly easy to make. Unfortunately, I baked mine for 7 minutes instead of 5 while I was looking for the browned edges and then didn't move quite fast enough to get them positioned over the rolling pin and wooden spoon handles. I did have a chance to try it with another batch, so know not to bake them quite so long.
- The sabayon is also easy to put together. If you wanted to fatten it up a bit, you could mix it with whipped cream and/or a bit of mascarpone.