Updates from January, 2009 Toggle Comment Threads | Keyboard Shortcuts

  • pixeltheatre 8:40 pm on January 29, 2009 Permalink | Reply
    Tags: ,   

    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. 

    • Barbara 8:59 pm on January 29, 2009 Permalink | Reply

      I paired mine with panna cotta as well. Your berry sauce looks delicious!

    • Jo 12:57 am on January 30, 2009 Permalink | Reply

      Great job on your challenge. I love your combination flavours and am sure it was delicious.

    • Christi 8:10 am on January 30, 2009 Permalink | Reply

      ooh, what a great combo, tuiles and panna cotta! yum!

    • sara 8:39 am on January 30, 2009 Permalink | Reply

      This looks beautiful…a perfect pairing for valentine’s day! Yum.

    • JennyBakes 10:22 am on January 30, 2009 Permalink | Reply

      This looks delicious, nice job!

    • lisamichele 11:08 am on January 30, 2009 Permalink | Reply

      What a beautiful plate! Love the pink tuiles!

    • Andreas 12:34 pm on January 30, 2009 Permalink | Reply

      Yummy picture.

      I did a panna cotta, too. (first try ever)
      Btw. what ratio of gelatine/cream do you use.

    • bakergirlcreations 2:08 pm on January 30, 2009 Permalink | Reply

      The tuile looks great! I want try the berry sauce over plain yogurt – yum 🙂

    • suzon 2:09 pm on January 30, 2009 Permalink | Reply

      Mmmmm. J’imagine que c’était aussi bon que la photo est belle.

    • toontz 1:09 pm on January 31, 2009 Permalink | Reply

      Sounds absolutely divine!!

    • Debyi 6:54 pm on February 1, 2009 Permalink | Reply

      I love your pink tuiles, great job.

    • pixeltheatre 9:36 pm on February 1, 2009 Permalink | Reply

      Thanks all for the comments. Always appreciated. To answer Andreas question:

      The recipe I use for my pannacotta is close to yours. The cream is diluted with whole milk and has a bit less sugar. This should help cut down on the heaviness you describe. This is one of my favorite desserts now.

      170 ml cream
      55 ml milk
      30 g sugar
      1.5 sheets gelatin

      Flavoring (vanilla beans, cinnamon, star anise, etc…)


    • Diana 12:16 pm on February 3, 2009 Permalink | Reply

      That sounds delicious! I love it when cooking takes me down memory lane, it somehow seems to make the food taste better.

    • Y 3:13 pm on February 6, 2009 Permalink | Reply

      Tuile looks lovely, and that sauce sounds incredibly yummy!

  • pixeltheatre 12:02 am on January 1, 2009 Permalink | Reply
    Tags: blue cheese, , gougères, gruyère, pear   

    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!

    • Debyi 2:36 pm on January 1, 2009 Permalink | Reply

      I made the gougeres & crostini too. Weren’t they great. I also loved how easy these were to make, great job!

    • Madam Chow 5:57 pm on January 2, 2009 Permalink | Reply

      I made the same ones, too. We are not big fans of oysters, either.

    • Temperance 11:28 am on January 5, 2009 Permalink | Reply

      Those do seem to be the popular choices, and as good as they are it is not suprising. I will keep an eye out for the oyusters en brochette.

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