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.