Daring Bakers Challenge: Tuiles Paired with Grapefruit Sorbet

January marks my first month participating in a "Daring Bakers Challenge".  I had a great time, and hope you enjoy what I came up with!

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.

Grapefruit Sorbet Tuilles

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

TUILES


Yields: 12 leaves/ 4 stems (leaves are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch


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
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

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 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).

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 stencil/cardboard template such as the leaves. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake leaves in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet 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. (Haven't tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

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....

GRAPEFRUIT SORBET (4-1 CUP SERVINGS)

The color was of pale muskmelon, and tasted like an orange Julius.  Absolute heaven, but frozen. 

  • 2 grapefruits - juiced - yielded about 1-1/2 cup
  • 1 orange - juiced - yielded about a ½ cup

SIMPLE SYRUP

  • 1 cup water
  • 1 cup sugar

The night before the big freeze I put the freezer bowl in the freezer, and the airtight dish that was going to contain the sorbet. 

Place juice in airtight container and store at least 8 hours in refrigerator to chill completely.

  • Posted on   01/29/09 at 05:59:54 AM   by Emily  | 
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Posted in Dessert
Tagged with Grapefruit Sorbet, Daring Bakers, Tuiles

Reader Comments (1)

Maryellen 03/05/09 02:12:54 PM

these are awesome, I think I might "borrow" the idea sometime:-)

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