Daring Bakers – Tuiles

WOAHHH, was I thrilled when Ivonne and Lisa asked me to be co-host of this month’s Daring Bakers challenge, and I was even more excited when I saw that Karen from Bake My Day! is the leading lady.

As you may know Karen is a passionate bread baker like me. So I was a bit surprised when Karen came up with tuiles and not with bread. ;-) But once I saw the cute butterflies Karen made and tested the recipe of Angélique Schmeinck and Michel Roux by myself I was convinced – tuiles rulez!

Karen and I decided to give a choice of four batters for tuiles and the following guidelines:

  • Use one of the batters (recipes see below) 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 made the recipe of Angélique Schmeinck and the Choclate Tuiles of Michel Roux. I’m not as talented as Karen and made just „normal“ tuiles, no butterflies thus.

The baked tuiles I served with homemade Dulce de Leche Ice Cream and the Chocolate ones with advocaat cream. I can’t say which one tastes better.


Recipe #1: Butterflies or Tuiles
Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.

Daring Bakers - Tuiles

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.

Daring Bakers - Tuiles1

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….


Recipe #2: 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.


Recipe #3: Chocolate Tuiles
Michel Roux’s Finest Desserts
Makes 30

Daring Bakers - Chocolate Tuiles

Preparation time: 15 minutes!

9 oz/250 grams dark or white couverture or best-quality bittersweet chocolate, chopped
2/3 cup/75 gr slivered almonds, toasted and cooled

Temper the couverture, and stir in the toasted almonds. Place the template on a sheet of rodoïde (or use a clean sheet of sturdy plastic such as a folder) and fill with about 1 tbs of the mixture. Repeat the process a little distance away from the first one. As soon as you have 5 tuiles fit, slide them onto a mold or rolling pin (side of a glass) to curve.

Daring Bakers - Chocolate Tuiles

Let cool completely, lift tuiles off the plastic only after the chocolate has set and just before serving, so that they keep their shine.


Recipe #4: Savory tuile/cornet recipe
From Thomas Keller „the French Laundry Cookbook“

1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon kosher salt (= 2/3 teaspoon table salt)**
8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds

In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.

Preheat the oven to 400 degrees F.

Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets.

There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds.

Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.

Open the oven door and place the baking sheet on the door.*** This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o’clock on a clock face) of the cornet.

Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.

When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so.
Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container.


Finally I would like to thank Karen for convincing me to go with tuiles! You can find her tuiles over at Bake my Day!.

Don’t forget to check the tuiles of my fellow Daring Bakers.

Daring Bakers

November 2007 Challenge – Tender Potatoe Bread
December 2007 Challenge – Yule Log
January 2008 Challenge – Lemon Meringue Pie
February 2008 Challenge – French Bread
March 2008 Challenge – Perfect Party Cake
April 2008 Challenge – Cheesecake Pops
May 2008 Challenge – Opéra Cake
June 2008 Challenge – Danish Braid
July 2008 Challenge – Filbert Gateau
August 2008 Challenge – Chocolate Eclairs
September 2008 Challenge – Lavash Crackers
October 2008 Challenge – Pizza
November 2008 Challenge – Caramel Cake with Caramelized Butter Frosting

More entries and recipes in English.

56 Gedanken zu „Daring Bakers – Tuiles

  1. Just beautiful Zorra. Thanks for hosting such a versatile & wonderful challenge with Karen. Love the butterflies you made (mine suffered a saga & eventually never became butterflies), & love the chocolate tuiles with cream within too. Very elegan.t

  2. Thank you for hosting this months challenge. The chocolate ones I will save for future reference as they make elegant desserts.

  3. Thank you so much Zorra, for choosing that challenge for us this month… it was super fun to do and it sure made us work our imagination wheels! LOL
    Yours are beautiful, I especially like the rolling pin picture… very rustic and warm looking!

  4. Thank you Zorra, for hosting and choosing an unusual and interesting challenge.
    While my challenge didn’t quite work out (maybe bread would have been better?) it was definitely a learning experience for me.

  5. Thanks for the great challenge! I really loved it…

    Your diverse Tuiles look beautiful! A great choice of fillings!



  6. First of all I want to thank you for hosting this month challenge. And thank you for choosing tuiles, as it was pretty fun making this delicate cookies.
    I like your chocolate collar tuiles. they look fabulous.

  7. Finally able to get a comment through?.. I tried before but didn’t succeed. Twoday net always regards me as spam :(

    Those chocolate baskets are wonderful Zorra, what a great idea!

    I enjoyed hosting with you!
    Hey…let’s ask Ivonne and Lisa if we can host another challenge and do a sourdough bread!

  8. Thanks for hosting this great challenge! Your tuiles look just amazing and I have to admit this was really a lot of fun and very enjoyable too.

  9. REPLY:
    Thank you for an amazing challenge. It was a lot of fun! Like Jenyu said I think the hardest part was making the mold.

  10. Your tuiles look beautiful and thanks for the great challenge. I had never made tuiles before and I will definitely be making them again!

  11. Your tuiles look great! The chocolate ones look divine. Beautiful job. Thanks a bunch for hosting such a fun challenge!!

  12. You are awesome! Thank you for hosting this challenge, I loved it – and not just because it was easy, but because there was so much room for creativity. I had lots of fun making it and I am having almost as much fun seeing what everyone else made. Your tuiles are positively lovely!

  13. Thanks for hosting this month! I’ve always wondered about tuiles and now I know. Amazing how many different ways they can be used. I’m loving those chocolate baskets you made — very nice!

  14. Zorra. thanks for going with the tuiles. Especially like the photo where you show how to make the chocolate ones. Might have to try that!

  15. When I first saw the recipe I thought this is too simple!!! and what can I learn from this. In fact this was the most enjoyable of all my challenges and in fact I learnt the most. For some reason I’m a tuile person I really had fun doing all the different shapes. And I learnt so much about baking „cookies“ from this challenge.
    Your photos and tuiles look so fab and cool. Excellent choice.

    Thank you thank you thank you

  16. Grazie ! Thank you for hosting this great challenge I relly enjoied making it and seeing the different results around !! Your tuiles are great; I’ll have to try the chocolate ones !!!

  17. Your tuiles are gorgeous and they look delicious too. Thanks for this challenge, I learnt a lot.
    Sorry I did not post on time :(

  18. Vielen Dank für diese Herausforderung. ;)
    Hat sehr viel Spass gemacht. Die Schokoladen-Tuiles werde ich im Sommer mal als Eisbecher ausprobieren.

  19. Zorra, your tuiles are so lovely. They are beautifully thin and you can almost taste the crisp, almondy flavour from the photograph. Thank you for the challenge.

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert.

Nach oben scrollen