Having missed the Daring Bakers challenge last month, I was really waiting to get into some real action this month :) So when I read the recipe, Tuiles seemed really easy and uncomplicated but I was in for a surprise when I came to baking them. It was not as easy as it seemed. I had to get the thickness just right to be able to mould them into the desired shapes and I had to bake them for just the right time as well. But they are so much fun!! Its so easy to let your creativity flow .... and make all kinds of shapes. I can't wait for my son to grow up more or for my niece to come visit me and then it'll be the most fun project!

I made my Tuiles in the shape of flowers and served them with whipped chocolate cream alongside a serving of Tiramisu to friends who were over for dinner that evening. Unfortunately I could not capture the plated dessert before we devoured it. But I do have pictures of the tuiles with the chocolate cream.

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.

Recipe:

Yields: 10 medium sized

Preparation time - batter 10 minutes, waiting time 30 minutes

Baking time: 5-10 minutes per batch

Ingredients:

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)

60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar

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

Method:

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. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Bake shapes 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. 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.