Thursday, January 29, 2009

[Daring Bakers] Tuiles paired with apple compote

Note: French version is on my other blog: La cuisine de Babeth
Rare cancer awareness: don't forget to check: Help beat sarcoma

Previously featured on La vie in English: Puffy cumin gougères

Today is the day millions (may be only hundreds ;-)) reveal the monthly Daring Bakers 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.

This challenge was fun and thanks God! light. Isn't that great to still be able to satisfy ones sweet tooth and still stay away from rich food after Holidays extravaganza. Plus we were ask to think outside the recipe, we could pair the tuiles with whatever we wanted.

I picked a simple apple and cinnamon compote (peel cut the apples, bake them for 15 min in boiling water, drain and puree them in a blender, add grounded cinnamon to serve).

Note: compote means sauce in French.

Tuiles recipe:

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
sliced almonds for decoration
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. Sprinkle sliced almonds on them.

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.

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….

Alternative baking: Nougatine:
From Michel Roux: Finest Desserts

5.1/4 cups / 500 grams sliced almonds
(or 4.1/3 cups/500 grams slivered almonds)
3.1/3 cups / 660 grams sugar
4 tbs / 60 grams butter (optional)
2 tbs oil (vegetable, sunflower, peanut)

Makes 2.3/4 lbs/1.2 kgs! (This is the yield of the recipe given in the book, feel free to downsize!)
Preparation time: 25 minutes
Preheat oven: 180C/350F

Spread the almonds on a baking sheet and toast in the oven until lightly browned. Cook the sugar in a heavy based saucepan over low heat, stirring gently and continuously with a spatula, until it melts to a light golden caramel. Add the almonds and stir over low heat for 1 minute, then stir in the butter until completely absorbed. (This is not essential, but will give the nougat an added sheen) Pour the nougatine onto an oiled baking sheet.

Shaping: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. Work with one piece at a time, of a size appropriate to the shape you want. Roll out each piece on a warm, lightly oiled baking sheet or lightly oiled marbled surface. It is essential to work quickly, since the nougatine rapidly becomes brittle. Heat the nougatine in a microwave oven for a few seconds only to soften it if needed.

Roll the nougatine into the appropriate thickness for your desired shape, but never thicker than 1/8 inch or 3 mm. Quickly cut out your chosen shapes using cookie cutters, or the blade or heel of a chef’s knife. To mold the nougatine, drape it very rapidly over the mold so that it follows the shape and contours. Leave until completely cold before removing from the mold.
Or, cut out and using your fingers or a knife, push into folds or pleats… use as a basket, twirl round a knitting needle..

Nougatine based shapes can be made two or three days in advance, Keep them in a very dry place and do not fill with something like a mousse more than 2 hours prior to serving.

Other DB challenges:

French chocolate yule log

caramel cupcakes

pizza

14 comments:

jillian said...

I like your apple pairing! I was also glad that this was a light challenge!

Elra said...

Delicious and what could be more simple than apple compote? Yet, they are perfect for each other.
Cheers,
Elra

hexe said...

My kids would love the apple dipping - great choice!

Rosa's Yummy Yums said...

Nice tuiles! I love that healthy combo!

Cheers,

Rosa

Lauren said...

Mmm, your tuiles look awesome!

Angela @ A Spoonful of Sugar said...

Oooh, nougatine tuiles? Lovely. Nice combo with the apple compote!

Dragon said...

Great job on this month's challenge.

Jo said...

Great job on your challenge and the apple compote sounds delicious.

Audax said...

What a great combination tuiles and apples - this is an inspired choice.

Celeste said...

What a great combo...love the apple!!!

chou said...

Apples are my FAVORITE fruit, ever. They can do so much! What a great deconstruction of apple pie. Healthy, light, and so good.

Eat4Fun said...

Very nice results. The apple compote and tuile make for a tasty light dessert.

linda said...

That lovely apple compote makes for delicious dipping! Lovely with the tuiles.

Diana said...

Apple compote sounds great. I was glad not only was it light, but there was a savory option. Great job on the challenge.

Share on Facebook