Thursday, January 29, 2009

Sticks n Ice creme

I was ever so excited about my first challenge as a Daring Baker and was thrilled about the prospect of making tuiles. I wanted to make something that would stress the crispy sweetness of the tuiles while giving them something to lean against and as you can see below I ended up doing wriggly sticks to go with ice creme. An ordinary vanilla ice crème in which I added pear pure, enough to taste- too little to make the ice creme icy in texture.

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 recipe I chose:

Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

65 grams softened butter (not melted but soft)
60 grams sifted confectioner’s sugar
1 sachet vanilla sugar
2 large egg whites (slightly whisked with a fork)
65 grams sifted all purpose flour

Oven: 180C

Use a hand whisk or a mixer 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).

Put some of the batter in an icing bag and make wriggly sticks on a baking sheet with parchment paper. The batter spreads easily so be sure not to make your sticks too thick.

Be sure to watch your oven while baking the stick tuiles, so they get just the right amount of time.

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