Daring Bakers 15th Challenge: Tuiles

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. The requirements were fairly simple:

• use one of the batters given,
• shape it either prior (using a stencil) or right after baking and
• pair it with something light; fruit, sorbet, a mousse, or maybe even a fruit soup, think glazes or dips…..

Bend it, shape it, anyway you want it!

I was familiar with tuiles, thanks to participating in the BC Chef Table canapé competition when I was in school. We worked with the Thomas Keller tuile recipe for the cones used to house curried crab. I remember the many attempts at getting the thickness just right on the silpat, and the burnt fingertips as we rolled the hot tuiles over small metal cones.  This afternoon was a nice trip down memory lane. I decided to pair the pink tuile, in honour of upcoming Valentine’s Day, with a pannacotta, infused with vanilla and anise star. The coulis is a reduction of mixed berries and balsamic vinagar. 

Recipes to Rival – 3rd Challenge: Gruyère Cheese Gougères & Gorgonzola and Pear Crostini

The December RTR challenge was a little less involved than last month’s recipe. It was really appreciated on this end, considering how time-consumingthe Daring Bakers’ French Yule log had been. The RTR challenge was hosted by one of the founders of the Recipes to Rival, Temperance and Jen. We had to produce two of the three appetizers suggested. I chose the Gruyère Cheese Gougères & Gorgonzola and Pear Crostini. Although I really like oysters, my partner not so much. Since I wanted to serve these on New Year’s Eve, the choice was easy. Both turned out excellent. I may just try the Galatoire’s Oysters en Brochette for myself on another occasion. Recipes for all three recipes can be found on the Recipes to Rival website.

Happy New Year all!