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.
Light Cocoa Tuile w/ White Chocolate Mousse
I signed up for the Daring Bakers at the end of November but I wasn't able to do the challenge because my Christmas was nuts so this was my first one. I had never made a Tuile before (in fact I wasn't sure what one was until I looked it up) so I didn't really know what to expect. Basically it's a thin cookie that can be moulded. My assumption was that it would be very thin and flexable which would make it easy to mould into very specific shapes, but it turns out that when it comes out of the oven it's a little cake-like and when it dries it resembles the density and texture of a fortune cookie (which could very well be a form of Tuile, I don't know).
My initial plan was to create cup shape with a handle so that the final product resembled a cup of hot white chocolate, but after a few attempts it became clear that that wasn't in the cards. So I went free form and I'm really quite happy with the final product. The mousse was very light although the taste of cream was a little stronger than I'd normally like, and the strawberry and chocolate garnishes I thought added both colour and a nice treat to the dish (the acid of the strawberry cuts through the richness of the mousse very nicely). For a first time challenge I'm fairly pleased with the final result. Bring on February! Here are the recipes.
Tuiles
Recipe:
Yields: 20 small butterflies/6 large (butterflies 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 butterfly. 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 butterflies 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.
White Chocolate Mousse
Recipe:
1 1/2 cups heavy cream
5 ounces white chocolate, coarsely chopped
1/2 cup egg whites (from about 4 eggs)
2 tablespoons sugar
Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.