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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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  16. miam, elles sont superbes ! Bravo pour les photos...

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

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  18. 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!

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

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

    bisous

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  21. 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 ;)

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  22. 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

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  23. Those are perfect little delicious dishes! Beautiful job!

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

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

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  26. 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.

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

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

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  29. 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

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  30. 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.

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  31. These are so pretty and delicate. :-)

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

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  33. 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 !)

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  34. mmm...orange praline! Me likey. Great job, Rosa!

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  35. 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!

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  36. Such a beautiful presentation! It looks delicious!

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

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  38. 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...

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

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  40. 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!

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  41. Your tuiles look beautiful and the filling sounds delicious!

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

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  43. Mouth watering tuiles and beautiful pics!

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  44. 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!!

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

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

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  47. 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.

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

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  49. These look so delicious! Love pralines!

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  50. They look beautiful! Just perfect!

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

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

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  53. These look so elegant and I love the filling!

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

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

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  56. Such pretty and delicate tuiles! Beautiful work.

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

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

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  59. Orange praline sounds so refreshing and delicious. Very beautiful!

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

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

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

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

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  64. These are to die for thanks for sharing.

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

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

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

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

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  69. Your tuiles are gorgeous! Great job on this challenge!!!

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

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  71. The flavor sounds fabulous! They look perfect!

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

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

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

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

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

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  77. great filling!!! I must try this one!

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

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

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  80. 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

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  81. Your tuiles look gorgeous! And very drool-worthy!

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  82. lovely job! just love it!

    Come lets celebrate the Chinese New Year!

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

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

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

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  86. quels splendeurs !! tuiles et photos sont sublimes !! bravo !!

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

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

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  89. Mmmm the filling sounds really delicious! Cute tuiles!

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

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  91. jolies photos
    belle recette
    bonne journée
    val

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

    bon we

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

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

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

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

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  97. you had me at orange praline ricotta... oh yum.

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

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

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

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  101. They are lovely and your filling sounds so fantastic!

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

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  103. 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!

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  104. How pretty!!! You did a fabulous job!

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  105. 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.

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  106. Oh yum! The mousse sounds wonderful. :)

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

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

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

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

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  111. 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

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

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

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  114. Très appétissantes tes petites tuilles :)

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

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  116. Quel succes !
    C'est vraiment tres joli !
    Bises

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

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

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  119. Lovely tuiles and as usual, beautifully photographed!

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

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

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  122. comment sommes nous sencés résister à des photos pareilles?

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

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  124. Wow, yours are really gorgeous and delicious!

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  125. Your tuiles look very pretty Rosa!!

    Rosie x

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  126. 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.

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  127. 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.

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

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

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  130. Ils devaient être délicieux!Bravo.

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

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  132. Perfect looking tuiles, love your filling!

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  133. Lovely tuiles Rosa.. the mousse looked delish too!

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