Sunday, January 25, 2009
Tuile Hugs with Raspberry Ice Cream
A new year, a new blog, and a new Daring Baker! YAY! for new!! YAY! for baking!!!
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 was quite good timing for tuiles, as we had just done them in class, so when we had a free day to practice what we'd learned, I was able to make my challenge cookies. It was far less challenging than it had been, having just made them and having my chef instructor there when I did them again. I was also able to use school silpats and school ingredients as well as a professional bakery oven and full sheet pans, which wouldn't have been available to me at home.
Tuile batter is one of the easiest recipes to remember, as they are made from equal parts flour, butter, powdered sugar, and egg whites. This makes it easy to make as much or as little as you would like. I did:
120g unsalted butter, softened
120 g powdered sugar
120 g all-purpose flour
120 g egg whites
Sift together the powdered sugar and flour and mix into the butter until smooth. Gradually add egg whites to make a smooth paste. If you add them all at once it'll be harder to mix all the lumps out. To make the chocolate paste I added cocoa powder to part of the batter until I liked the color, then added a couple of drops of water to make it the proper consistency. I baked them at about 350°
I used an unassembled cake box to make my stencil, although I think thin plastic might have held up better. I piped in chocolate stripes, filled in with plain batter piped between the stripes, and gently scraped it to cover with an offset spatula. Unfortunately, my offset was bent and I didn't know it, so they ended up with a few thin spots in the middles.
I made chocolate cake rounds (recipe) to fit inside the "hugs" and topped each with whipped cream and homemade raspberry ice cream and garnished with edible flowers.
They were tasty, although I probably should have served them the same day they were made or at least stored them with dish of desicate to keep them crispy, as they got a little chewy. Next time I'll make the hugs smaller so the ice cream scoop is closer to the same size, but I'd definitely do them again.