Strawberry Tuiles

A January Daring Baker Challenge

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.

I made strawberry tuiles and chocolate pistachio tuiles to go with my creamy strawberry coconut ice. The cookies were very easy to make and came out beautifully. This was another wonderful challenge working with a different type of dough.

Recipes

Strawberry Tuiles

Oven: 180C / 350F

4 Tb brown rice flour

5 Tb arrowroot starch

1 Tb dried strawberries, ground into a powder

5 Tb + 1 1/2 tsp powdered sugar, sifted

1 tsp chia seed meal

3 Tb butter, softened

1 Tb Lyles golden syrup

1 egg white

1. In a small bowl, combine the brown rice flour, arrowroot starch, powdered strawberries and powdered sugar and stir together.

2. Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream the butter and golden syrup. Keep blending and add the egg white. Add the flour and stir until the mixture is smooth. Be careful to not overmix.

3. Cover the bowl and chill in the refrigerator for at least 30 minutes or until the batter is a little firm.

4. Line a baking sheet with parchment paper. Depending on the type of parchment paper you have, you may need to grease the paper. This will help spread the batter more easily if using a stencil or cardboard template such as the butterfly or heart. Press the stencil on the cookie sheet and use an offset spatula to spread batter. Leave some room between your shapes. You can also grease the inside of a cookie cutter and spread the batter inside the shape.

5. Bake hearts in a preheated oven (350F) for about 5-10 minutes or until 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. Or place a cookie sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

Chocolate Tuiles
Michel Roux’s Finest Desserts
Makes 30
Preparation time: 15 minutes

9 oz/250 grams dark or white couverture or best-quality bittersweet chocolate, chopped
2/3 cup/75 gr pistachios, toasted and cooled

1. Temper the couverture, and stir in the toasted pistachios. Place the template on a sheet of rodoïde (or use a clean sheet of sturdy plastic such as a folder) and fill with about 1 tbs of the mixture. Repeat the process a little distance away from the first one. As soon as you have 5 tuiles fit, slide them onto a mold or rolling pin (side of a glass) to curve.

2. Let cool completely, lift tuiles off the plastic only after the chocolate has set and just before serving, so that they keep their shine.