Daring Bakers: January


After all of the richness and drama that came with last month’s Yule Log challenge, something light was certainly needed to restore some balance. Lighter-than-air tuiles were chosen to take the limelight this month, for the first challenge of 2009.

The January Challenge consisted of:
– Making tuiles using the recipe given
– Shaping them while warm
– Pairing the tuiles with something light or fruity

I will say first off that I was quite lucky to even complete the challenge this month, as the weather has been so hot and I wasn’t allowed to use the oven! On the one cooler day that I had planned to make them, I was sick with food poisoning and didn’t feel like baking at all. Luckily, last weekend I got another chance to give the recipe a try at my cousin’s house.

The final result as you see here was not what I had planned. Originally I wanted to shape the tuiles into little baskets, inside which I could put a scoop of raspberry sorbet, but it was much more difficult than I anticipated to form them into anything resembling a basket and I opted for rolling them into a wide cannoli shape using a small rolling pin instead. The raspberry whipped cream came together very easily and I love how pretty they look with a light dusting of icing sugar.

I’m glad I did get to participate in the challenge and make the recipe, even though it came with its share of frustrations when using an oven I’m not used to, and without the chance to have a second attempt at a later date. The first batch were over-baked and cracked when I shaped them, the next was slightly under-baked and they tore. And I can’t even count how many times I burnt my fingers! Luckily the failed attempts were delicious.

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.


Tuiles with Raspberry Cream
Yields about 20 small tuiles

• 65g softened butter
• ½ cup sifted icing sugar

• ½ teaspoon vanilla extract
• 2 large egg whites (slightly whisked with a fork)

• ½ cup sifted plain flour

Raspberry Cream
• 2/3 cup thickened cream
• 2 tablespoons icing sugar, sifted
• ¼ cup raspberries, fresh or defrosted if frozen

1. Preheat the oven to 180ºC (350ºF). 

Using a hand whisk or a stand mixer fitted with the paddle attachment, cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites.
2. Add the flour in small batches and stir to achieve a homogeneous and smooth batter. Be careful to not over mix.
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).

4. 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. Press the stencil on the baking sheet and use an offset spatula or palette knife to spread batter, leaving some room in between your shapes.
5. 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. These cookies have to be shaped when still warm, you might want to bake a small amount at a time.
6. To make the raspberry cream, place cream and icing sugar in a bowl and mix with electric beaters until soft peaks form. Roughly chop the raspberries and gently fold into the cream mixture. Pipe into the cooled tuiles and serve immediately.

18 Comments on “Daring Bakers: January”

  1. These are really pretty despite being kind of hard to make…I felt the same way about them! The raspberry whipped cream looks delish.

  2. I can’t figure out how to convert your 65g of softened butter into an american measurement (tablespoons?). Also, what the heck is thickened cream? Also is there another way to make the cookie if you don’t have a stencil? You mention cardboard template, but I don’t understand. Can you cut out a round circle from a piece of cardboard and use that on the cookie sheet? And what size should the stencil be? If you don’t want to make your own cookie is there a substitute?

  3. Hi Lisa 🙂 … lol 🙂 I had a similar idea for this challenge :-)! And oh my god I know how annoying it is to use another oven you’re used too. But the result of your challenge looks simply delicious :-)!
    By the way, your blog is lovely :-)! XOXO

  4. I can imagine how hard they are in hot weather. Is it humid too?
    I’m always so impressed by your gorgeous photos Lisa! Too pretty to eat!

  5. Nicole, thank you 🙂

    Vibi, I really love canoli, the only problem was that these got soggy quite quicky so it would be best to serve them as soon as you can after filling them. Thanks!

    Gine, great minds think alike. Yes, the oven was a problem but I’m glad I could get the challenge done. Thank you for your lovely words.

    Anon, from what I can figure, an American tablespoon is 15g so you’d need 4 tablespoons and a teaspoon, or just measure out 2.3oz. Thickened cream has about 35% milk fat so look for something similar. I didn’t actually use a stencil, I just drew circles on a piece of baking paper and used a spatula to spread the batter inside the shape. I think it was about 10cm diameter.

    Sara, yeah they were a little bit frustrating but glad I did the challenge. The raspberry cream was definitely delicious 🙂

    Toontz, thank you !

    Zita, the dish is my mum’s, I’ve always loved the set and it looks so pretty with the pink raspberry cream.

    Arwen, thank you. Something light was definitely perfect for the summer weather.

    Dawn, yes it’s been very hot and humid here! thank you so much 😀

  6. Y, it is definitely not pleasant is it! thanks 🙂

    recipes2share, thank you!

    leanne, the raspberry whipped cream is absolutely delicious, you should totally try it!

  7. These look really pretty, worth all the dramas to get them finished!

    The daring bakers seem to have been quieter than normal this month – yours is the first recipe I’ve seen

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