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.
If you’re not sure what a tulie is, the closest thing I can think of to compare it to would be a fortune cookie. It’s a thin crisp cookie that is very lightly sweetened. After baking, it is formed into any shape you desire or it’s even possible to pipe out for dessert decorations.
This challenge was pretty simple. The only thing I had trouble with was getting the batter into a very thin even thickness to bake them. I ended up using a round stencil and back of a knife, it worked well!
This first picture, I pipped some whipped cream in the tulie. In the picture below I made some Cherry Yogurt Couscous found here.
(Recipe from: The Chocolate Book by Angélique Schmeinck)
¼ cup / 2.3 oz softened butter
½ cup / 2.1 oz sifted confectioner’s sugar
dash of vanilla extract
2 large egg whites (slightly whisked with a fork)
1/2 cup / 2.3 oz sifted all purpose flour
1 Tbsp cocoa powder/or food coloring of choice
Using a stand mixer fitted with the paddle (low speed) cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
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).
Preheat oven to 350 degrees.
Line a baking sheet with silicon baking mat and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes.
Bake 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. (Carefully, they’re hot!) 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.
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. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones…