Thursday, January 29, 2009

TUILES - THE DARING BAKERS


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.

It is the very first Daring Bakers challenge of the year and, thankfully, after the Christmas/New Year period during which most of us embarked ourselves into a baking/cooking/eating frenzy, this light recipe is very welcome as it is far from being gargantuesque and doesn't require hours of slaving in the kitchen. The pefect choice for a stressless and healthier start!

Making "Tuiles" is all about technique and aquiring new fundamentals in pâtisserie decorating rather than about testing your baking skills...

I chose to follow Dutch Master Chef Angélique Sch
meinck's recipe and decided to create my own filling which is very much inspired by the one used for the great Sicilian pastry dessert named "Cannoli". While this recipe is very easy to put into execution, the real "difficulty" lies within the shaping process.
Although the molding of the baked "Tuiles" isn't really problematic nor laborious, the process is nonetheless quite tricky as one needs to be patient and delicate.

Even if my "Tuiles" turned out well, I wasn't too thrill
ed with the results as they were kind of rubbery, no matter how long I baked them (10 minutes with brown edges) nor how thin I spread the batter. The cookies never really wanted to get crispy enough.

Anyway, these "Tuiles" tasted great and eventhough
they weren't as friable and crunchy as I expected, they nevertheless presented well and made wonderful pastry cups in which to contain my luscious "Orange Praline Ricotta Mousse". A delightful dessert!

I really want to thank Karen of "Bake My Day" (Netherlands) and Zorra of "1x Umruehren Bitte" (Switzerland now living in Spain) for having chosen that great recipe and for expanding my baking knowledge!

~ Tuiles With Orange Praline Filling ~
"Tuiles" recipe taken from “The Chocolate Book” by Angélique Schmeinck and "Orange Praline Ricotta Mousse" recipe created by Rosa @ Rosa's Yummy Yums 2009.

Yields 8-10 tuiles.

Ingredients for the "Tuiles":

65g (1/4 Cup) Softened butter (not melted but soft)
60g (1/2 Cup) Sifted confectioner’s sugar
1 Packet Vanilla sugar (7g or substitute with a dash of pure vanilla extract)
2 Large egg whites, slightly whisked with a fork
65g (1/2 Cup) Sifted all purpose flour
1 Tbs Cocoa powder or food coloring of choice (optional)
Butter or spray, to grease baking sheet

Ingredients for the "Orange Praline Ricotta Mousse":
250g (1 Cup) Fresh ricotta
1/2 Tsp Pure vanilla extract or paste
1/8 Cup Confectioner's sugar
3 Tbs Candied orange rind, finely chopped
1/5 Tsp Ground cinnamon A pinch Ground nutmeg
1 Tbs grand Marnier or Cointreau
3 Tbs Thick cream (35% fat)
3 1/2 Tbs Praline powder (see recipe)
3/4 Cup (180g/ml) Thick cream (35% fat), whipped

Method for the "Tuiles":
1. Preheat the oven to 180° C (350° F).
2. Using a hand whisk or a stand mixer fitted with the paddle (low speed), cream the butter, sugar and vanilla until to a paste.
3. Keep stirring while you gradually add the egg whites.
4. Add the flour in small batches and stir to achieve a homogeneous and smooth batter (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.
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 shaped stencil/cardboard ).
7. Press the stencil on the bakingsheet and use an off sided spatula to spread batter (leave some room in between your shapes).
8. Bake butterflies in a preheated oven for about 5-10 minutes or until the edges turn golden brown.
9. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape (see remarks).
10. Let cool.

Method for the "Orange Praline Filling":
11. Beat the ricotta until smooth and fluffy.
12. Add all ingredients (apart from the whipped cream) and mix well.
13. Delicately fold in the whipped cream.
14. Pipe the filling into the cup-shaped tuiles.

Remarks:
This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it. If you want to decorate your tuiles, mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored (or coloring). Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.
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 bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.
Shape the tuiles, using for instance a rolling pin, a broom handle, cups, cones…. 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 and pipe the desired shapes and bake or spoon the batter (use 1 1/2 tbs batter per tuile) onto the baking sheets (the cookies should be at least 2 inches/5cm apart, as they spread during baking).

Serving suggestions:
This dessert is good at any time of the day, with a good glass of dessert wine or a cup of tea/coffee.

Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

******************

C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française.

Chez Vibi de "La Casserole Carrée" (Canada)
Chez Sandra de "Le Pétrin" (France)

140 comments:

  1. Rosa, you always too hard on yourself, your tuiles look quite pretty. Most importantly they taste delicious, right?
    I agree that one must have patient in the process...
    Oh I love the filling, sounds really good and I must make this!
    Cheers,
    Elra

    ReplyDelete
  2. Tu es toute pardonnée pour l'absence de ta traduction en français car tes photos sont très alléchantes.

    ReplyDelete
  3. humm un bonheur!!! très jolies photos. biz

    ReplyDelete
  4. I love your riff on a cannoli. Sounds delicious and very pretty too!

    ReplyDelete
  5. Les photos parlent d'elles-même, ça doit être trop bon : ;o)

    ReplyDelete
  6. Orange praline ricotta mousse? I WANT THAT NOW! So creative and spectacular! Beautiful tuiles too! :)

    ReplyDelete
  7. Great job on your tuiles and I like the idea of orange praline filling. Delish!

    ReplyDelete
  8. I see so many wonderful fillings and yours is one of them. I keep bookmarking haha! Lovely job on the challenge Rosa.

    ReplyDelete
  9. Les tiennes aussi, jolies lumière, tes photos sont superbes, je bave tiens ;)
    Lumineux, parfait pour moi :)

    ReplyDelete
  10. Yummy! It's the middle of my night and these are making me hungry! :)

    ReplyDelete
  11. Rosa, orange praline sounds really delicious! It was a great choice to fill the tuilles!

    ReplyDelete
  12. They look so light and beautiful! Like fairy food!

    ReplyDelete
  13. j'attendais ta participation avec impatience; suis pas déçue et en plus je comprends l'anglais :-)

    ReplyDelete
  14. Fruin dessert takes the cake Rosa; how absolutely refreshing & YUM! Orange praline mousse....I've got my face stuck to the screen!

    ReplyDelete
  15. These are so pretty! Lovely work Rosa!

    ReplyDelete
  16. Wow, looks so soft and ready to melt in the mouth, beautiful:)

    ReplyDelete
  17. miam, elles sont superbes ! Bravo pour les photos...

    ReplyDelete
  18. after chatting on facebook with you about the challenge i was really looking forward to yours. Rosa fantastic job!

    ReplyDelete
  19. C,est ''beautifull'' Rosa...la tuile a l'air craquante et la mousse terriblement onctueuse et goûteuse.De plus, ta mousse est très original , praline, orange et fromage blanc est une association maquique!!
    Bonne journée!

    ReplyDelete
  20. Les photos sont à tomber...de gourmandise, jolie recette!
    Bises

    ReplyDelete
  21. rhooooo...trop trop bon...et super joli...cette recette m'inspire beaucoup....

    bisous

    ReplyDelete
  22. oh la la: j'arrive de chez anne foodiefroggy, et je tombe encore sur une association orange&caramel (même sous forme de praline)! tu me donnes envie de foncer dans ma cuisine et de m'y remettre!
    C'est très très joli!

    ps: chez moi aussi il y a la version en français ;)

    ReplyDelete
  23. qu'est ce qu'elles sont belles ces tuiles , très peu colorées et très tentantes , elles sont comme j'aimerai en trouver plus souvent dans mon assiette : divinement salivantes
    bises

    ReplyDelete
  24. Those are perfect little delicious dishes! Beautiful job!

    ReplyDelete
  25. Rosa soooo beautiful dessert the ricotta cheese is versatile for sweet or savory dishes…but this is a sweet treat!!

    ReplyDelete
  26. It's too bad they didn't have the texture you wanted. They look wonderful and the orange filling sounds fantastic.

    ReplyDelete
  27. Like you say... Great minds think alike!
    How strange that we thought of the same... were you inspired by canollis? I was.
    Beautiful, very dainty, Rosa... probably just like you.

    ReplyDelete
  28. Great idea on the powdered sugar! And like you, I was really happy with this relatively simple and light challenge!

    ReplyDelete
  29. Fruit and mousse, that's a great combination. And you pictures look great.
    I know how difficult the "shaping" was.

    ReplyDelete
  30. your tuiles are fantastic Rosa!! i could eat them all..hehehe too bad I was too busy to do this month's challenge..I'll see if i'll have time to do this weekend

    ReplyDelete
  31. This is how mine would have looked if I had done it the right way. They looks awesome!!! I had a tough time completing my challenge.

    ReplyDelete
  32. These are so pretty and delicate. :-)

    ReplyDelete
  33. These were tricky. But yours turned out very elegnat and I love your filling.

    ReplyDelete
  34. Ciao Rosa I love your sicilian filling ! I had problems too with the dough only my final batch came out well !!(not as beautiful as yours !)

    ReplyDelete
  35. mmm...orange praline! Me likey. Great job, Rosa!

    ReplyDelete
  36. From my experimenting it seemed like the end result depending entirely on the temperature of the dough (and pan) to start out with. Maybe chilling it longer first? (Not that I'm an expert!!)

    I love the sound of this mousse!

    ReplyDelete
  37. Such a beautiful presentation! It looks delicious!

    ReplyDelete
  38. I love the orange filling you did! Nice job on this one!

    ReplyDelete
  39. Superbes photos, très lumineux et ça met en valeur tes superbes petits nids bien garnis! Moi non plus, je n'ai jamais réussis à obtenir une texture craquante et les tuiles sont restées très caoutchouteuses. C'est tout-de-même très appétissant...

    ReplyDelete
  40. Superbe rosa :) tes photos sont vraiment magnifiques ! beau travail :)

    ReplyDelete
  41. Oooh, this looks divine. I'm so partial to the cannoli inspired filling too. It's one of my favorites. Thanks for sharing this recipe. Beautiful creation!

    ReplyDelete
  42. Your tuiles look beautiful and the filling sounds delicious!

    ReplyDelete
  43. Rosa, you got my mouth watering, this looks so delicious ! Wow !

    ReplyDelete
  44. Mouth watering tuiles and beautiful pics!

    ReplyDelete
  45. The best thing about such a simple recipe as tuiles is how many variations there are on the tuiles and what they are filled with. Your orange praline combination is divine!!

    ReplyDelete
  46. I agree, mine wouldn't get crisp enough either! They look great though...and the filling looks divine.

    ReplyDelete
  47. Your tuiles look perfect! they don't look rubbery at all!

    ReplyDelete
  48. Even if these didn't come out 100 percent as you had hoped, you should be proud for attempting this. Tuiles are a lot of work to make.

    ReplyDelete
  49. Your tuiles are beautiful! I love the idea of ricotta cheese with them =D.

    ReplyDelete
  50. They look great Rosa :-)!

    ReplyDelete
  51. These look so delicious! Love pralines!

    ReplyDelete
  52. They look beautiful! Just perfect!

    ReplyDelete
  53. Ah, tuiles - I can't tell you how many of these I made in culinary school! Yours look wonderful, Rosa!

    ReplyDelete
  54. Even if you had trouble with your tuiles, you had me at "Orange Praline Ricotta Mousse"! Great job!

    ReplyDelete
  55. These look so elegant and I love the filling!

    ReplyDelete
  56. Your tuiles look so lovely and delicate. Great job with this month's challenge.

    ReplyDelete
  57. I like your idea of making little cups, Rosa! I made mine too small to do anyhting with but just use them as dippers

    ReplyDelete
  58. Such pretty and delicate tuiles! Beautiful work.

    ReplyDelete
  59. I'm hungry!! i eat a pair of this tuiles with ice!!

    ReplyDelete
  60. Tes photos nous donnent l'impression d'entrer au paradis...de la gourmandise!

    ReplyDelete
  61. Orange praline sounds so refreshing and delicious. Very beautiful!

    ReplyDelete
  62. Vraiment très belles, les photos! How can you stand having those little beauties just sitting around without eating them all?

    ReplyDelete
  63. Wonderful tuile cups Rosa - and the mousse sounds devine!

    ReplyDelete
  64. That filling looks as light as a cloud! A very pretty presentation as always, Rosa!

    ReplyDelete
  65. Lovely as always,the mousse filling looks heavenly:)

    ReplyDelete
  66. These are to die for thanks for sharing.

    ReplyDelete
  67. These are lovely and I like your choice of flavors and the ricotta - YUM!! I am inspired to remake mine - maybe this weekend! ;)

    ReplyDelete
  68. I had trouble getting mine as this as I would have liked as well. Your mousse looks delicious and your tuile is beautiful!

    ReplyDelete
  69. sorry they didn't turn out quite the way you wanted, but they sure look beautiful!

    ReplyDelete
  70. Oh yummy yum yum. Send some over this way, will ya? You just amaze me!

    ReplyDelete
  71. Your tuiles are gorgeous! Great job on this challenge!!!

    ReplyDelete
  72. Yes, thank goodness for a light and easy challenge this month! Yours looks utterly delicious :)

    ReplyDelete
  73. The flavor sounds fabulous! They look perfect!

    ReplyDelete
  74. Beautiful - the Orange Praline Filling is something to dream about!

    ReplyDelete
  75. I'm sorry you had trouble - you'd never know it from your beautiful photos! And I love the cannoli flavors!

    ReplyDelete
  76. Very nice tuile cups! Both the cookies and fillings look fantastic and delicious. :)

    ReplyDelete
  77. I think you did a beautiful job! I love the idea of orange and praline together! Well done!

    ReplyDelete
  78. Wow Rosa, your tuiles look so yummy.
    You did such a wonderful job!

    ReplyDelete
  79. great filling!!! I must try this one!

    ReplyDelete
  80. Oh wow. Your tuiles look lovely, but that orange ricotta praline filling is calling to me. Yum!

    ReplyDelete
  81. Great looking tuiles! I like the sound of that orange praline filling!

    ReplyDelete
  82. Comme j'ai très peu de temps le matin et un anglais pas terrible..., je me contente de me régaler en regardant tes magnifique photos!
    Que c'est appétissant...
    Bises

    ReplyDelete
  83. Your tuiles look gorgeous! And very drool-worthy!

    ReplyDelete
  84. lovely job! just love it!

    Come lets celebrate the Chinese New Year!

    ReplyDelete
  85. So many interesting variations from the Daring Bakers this month but I love the shape you have given yours and your presentation is awesome.

    ReplyDelete
  86. Rosa, your tuiles lookperfect to me and I love your filling :-)

    ReplyDelete
  87. C'est super joli , ça présente vraiment bien et le contenu est très tentant !

    ReplyDelete
  88. quels splendeurs !! tuiles et photos sont sublimes !! bravo !!

    ReplyDelete
  89. So light and looked so delicious I bet I can eat a dozen at one go ;)

    ReplyDelete
  90. La recette comme la présentation et les associations sont fabuleuses !!!

    ReplyDelete
  91. Mmmm the filling sounds really delicious! Cute tuiles!

    ReplyDelete
  92. Si en plus de se régaler on perfectionne notre anglais on ne peut que te remercier .

    ReplyDelete
  93. jolies photos
    belle recette
    bonne journée
    val

    ReplyDelete
  94. belli...molto, e non posso che gustarmeli sulle tue foto splendide...:)

    bon we

    ReplyDelete
  95. Et hop... 96 ème pour une recette que je ne peux que qualifier de superbe.
    Bises.

    ReplyDelete
  96. Ca oit être très bon... je file découvrir la recette en francais, quoique bosser mon anglais ne me ferait pas de mal!

    ReplyDelete
  97. je me rends donc vite fait sur les traductions car tes photos divines me mettent en appétit !
    bises

    ReplyDelete
  98. wow! rosa, the tuile cup looks awesome, well-shaped! the praline filling sounds just as wonderful! YUMM!!

    ReplyDelete
  99. you had me at orange praline ricotta... oh yum.

    ReplyDelete
  100. your tuiles look so delicious!! when I read orange praline filling my mouth started watering :)

    ReplyDelete
  101. Tes photos sont superbes et appel à la gourmandise !!!
    Bisous, Doria

    ReplyDelete
  102. Elles sont superbes ces tuiles et gourmandes en plus, bravo ! bises

    ReplyDelete
  103. They are lovely and your filling sounds so fantastic!

    ReplyDelete
  104. That is just picture perfect! So wonderfully golden brown. You make it look so effortless!

    ReplyDelete
  105. Wow!! The orange praline mousse looks absolutely divine in your tuile... I'm new to your blog, I love it, beautiful photos too! And weekend cat blogging... how cute :) Will visit often from now on!

    ReplyDelete
  106. How pretty!!! You did a fabulous job!

    ReplyDelete
  107. I'm amazed about your honest comments about the problems you had with this recipe. It is great to see that someone says it like it is. Your tuiles look smashing to me and the choice of the filling was inspired.

    Your choice of music on you blog is very haunting and very stirring. It makes me think of great things to hear the lilting music while I read your comments.

    ReplyDelete
  108. Oh yum! The mousse sounds wonderful. :)

    ReplyDelete
  109. Your tuiles look beautiful! I love your filling choice, too. Very light and refreshing.

    ReplyDelete
  110. Rosa, your tuiles look just great and I love the flavours you paired it with! Orange Praline filling - just lovely!

    ReplyDelete
  111. Une autre belle réussite de ta part, Bravo Rosa!

    ReplyDelete
  112. Je n'ai jamais fait de tuiles. Elles sont magnifiques.

    ReplyDelete
  113. Rosa je viens de lire tes derniers billets et crois tu es une vraie perle en pâtisserie et autres ..elles sont très bien tes Tuiles ...
    bravo et bon Week end à toi...
    En lisant ton profil (je crois ) j'ai vu que tu étais passionnée par les Indiens d'Amérique et bien ma grand mère maternelle était d'origine Sioux et espagnole , ce qui fait de moi un 4/4 Sioux...
    @ bientôt
    garance

    ReplyDelete
  114. voilà la vrai fonction de la tuile, non pas couvrir mais contenir, c'est nettement plus gourmand en version emplie!

    ReplyDelete
  115. Your results look very nice - shaped nicely with a tempting filling.

    ReplyDelete
  116. So pretty, Rosa! Yum!

    ReplyDelete
  117. Très appétissantes tes petites tuilles :)

    ReplyDelete
  118. What can I say, just sublime, delicious, heavenly good.
    Have a great weekend x

    ReplyDelete
  119. Quel succes !
    C'est vraiment tres joli !
    Bises

    ReplyDelete
  120. Wow that looks delightful. I can practically taste the crisp buttery tuile holding the creaming filling. Nice job on your first challenge!

    ReplyDelete
  121. MARC: Thanks! In fact, it's my 16th challenge ;-P...

    ReplyDelete
  122. Lovely tuiles and as usual, beautifully photographed!

    ReplyDelete
  123. Ces tuiles sont magnifiques et ont l'air délicieuses, les photos parlent d'elles-mêmes. Merci Rosa pour les liens francophones.

    ReplyDelete
  124. Ca m'a l'air délicieux et très fin, mais trop compliqué pour moi.

    ReplyDelete
  125. comment sommes nous sencés résister à des photos pareilles?

    ReplyDelete
  126. Wow, sounds tricky but certainly worth the effort. Yours are beautiful!

    ReplyDelete
  127. Wow, yours are really gorgeous and delicious!

    ReplyDelete
  128. Tes photos sont alléchantes!!

    ReplyDelete
  129. Your tuiles look very pretty Rosa!!

    Rosie x

    ReplyDelete
  130. They turned out gorgeous! I too found they didn't quite have the texture I expected, but I'm hearing that from a lot of the Daring Bakers.

    ReplyDelete
  131. Ces tuiles sont splendides. Quel bel effet sur une assiette à dessert. Cette mousse à l'orange et praline est à tomber. J'aime beaucoup l'idée de la ricotta.

    ReplyDelete
  132. The tuiles look and sound gorgeous Rosa. I really must try out the sweet version.

    ReplyDelete
  133. Huuummm!!! les photos sont alléchantes!!!çà fait de l'effet!!! Magnifique dessert!

    ReplyDelete
  134. Ils devaient être délicieux!Bravo.

    ReplyDelete
  135. Rosa, they do look lovely! And I'm sure the mousse was delicious!

    ReplyDelete
  136. Perfect looking tuiles, love your filling!

    ReplyDelete
  137. Lovely tuiles Rosa.. the mousse looked delish too!

    ReplyDelete