tuiles1This 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 Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

As explained by our hosts, traditionally, tuiles are thin, crisp almond cookies that are gently moulded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they are named.

I was excited by the challenge, being my first with Daring Bakers.  These little tuiles are the perfect accompaniment to sherbet, ice cream and fruit desserts.  I elected to shape my tuiles over the back of a muffin tin to form little cups, and found that was the perfect shape for the strawberry sorbet I wanted to fill them with.  (Strawberries are certainly featuring strongly this month!)

{ Tuiles }

tuiles21Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.

Yields: 20. Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

* Ingredients *

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
Butter/spray to grease baking sheet

* Directions *

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 and chill in the fridge for at least 15 minutes – this will help spread the batter more easily. Use an off set spatula to spread batter on the baking sheet. Leave some room in between your shapes.

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, 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.

{ Strawberry Sorbet }

I selected a Philippe Rochat recipe for my Strawberry Sorbet.  With strawberries in season there was really no other fruit choice to pair with my tuiles.  Philippe Rochat is famous for his sorbet, and the emphasis on this recipe is high quality, sweet strawberries.  The strawberries provide the beautifully sweet taste, not mountains of sugar.

* Ingredients *

1kg/2lbs strawberries
100gr/3oz sugar
Juice of 1 lemon
An ice cream machine

* Directions *

Wash the strawberries and individually stem them.  Pass the strawberries through a food mill until you get strawberry puree.  Add the sugar and lemon juice and mix so that the sugar dissolves in the purée.  Chill mixture overnight.  Pour the mixture into an ice cream machine (I used my KitchenAid with attachment) and follow the instructions for making sorbet.