After all the holiday eating, the Daring Bakers chose to make something light this month – Tuiles.
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.
The Savoury Tuiles are from Thomas Keller's "The French Laundry Cookbook".
Traditionally, tuiles are thin, crisp almond cookies that are gently molded 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're named. The Dutch angle: traditionally this batter was used to bake flat round cookies on 31st December, representing the year unfold. On New Years day however, the same batter was used but this day they were presented to well-wishers shaped as cigars and filled with whipped cream, symbolizing the New Year that's about to roll on. And of course the batter is sometimes called tulip-paste.
We were given the choice of making either Sweet or Savoury Tuiles, and I chose to make the savoury one.
The following recipe is to make Cornets, but since I couldn’t find the cornet molds or anything that would substitute well enough, I went ahead and shaped the tuiles using stencils.
Savory Tuile/Cornet recipe
From Thomas Keller "the French Laundry Cookbook"
1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon kosher salt (= 2/3 teaspoon table salt)
8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds (or Ajwain/Carom seeds, like I used)
In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.
Preheat the oven to 400 degrees F.
Make a 3-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of tuiles you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the tuiles
There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the tuiles. Sprinkle each tuile with a pinch of carom (ajwain) seeds.
Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes (depending on your oven) or until the batter is set and you see it rippling from the heat.