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.

Tuiles have been on my baking to do list for years along with madelines, tiramisu, lady fingers, Scottish shortbread, macaroons and true English scones. I have been saving egg whites for years hoping to get around to tuiles but never did. I just love the look of these cookies – so simple yet sophisticated. The frugal French took what was probably a left over and made it into a wonderful cookie that can be shaped into whatever you can imagine. The tuile batter is the artists medium to do what they please. Just mind the the very hot cookies!

This month's challenge was a breeze - I used one bowl, my hand mixer, one pan with a silpat and a few things to shape with - voila. I paired my tuiles with a strawberry frozen yogurt recipe from David Lebovitz's book The Perfect Scoop that was wonderfully tart and sweet! My family said they tasted like vanilla wafers!

Thanks to Karen at Bake My Day and Zorra at Zorra at 1x umrühren bitte for a great challenge.

Tuiles
Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
Recipe: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 sugar1 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 flour1 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 over mix.
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 baking sheet 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 baking sheet 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.



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.

Blueberry Scones

I have always wondered about the scones and why I hear people raving about them. I have had them at various tea and coffee shops and thought they were very much like a biscuit. I love biscuits and learned to make them years ago when PBS was the only station that ran food programs and Jeff Smith of the Frugal Gourmet showcased them. Up until that time I had only, sadly, experienced canned biscuits. I make biscuits at least once a week because my family loves them. I love biscuits but are the rave worthy? After watching and listening to many English chefs talk about scones, I found a recipe to try, and they are OMGoodness good!!! You must try these.

Cream Scones

2 cups flour

3 Tbs sugar

1/2 tsp salt

4 tbs butter cut into small pieces (make cubes)

1 large egg lightly beaten

1 tsp lemon zest

3/4 cup of heavy cream

Mix the dry ingredients in a large bowl

Add butter and lemon zest. Cut butter into flour with a pastry blender or two knives until the flour looks like coarse meal with peas in it. Don't over work the butter and flour. It should be crumbly.

Add the blueberries and toss in the flour butter mixture.

Add the cream and stir until batter comes together but still crumbly.

Dump out the dough mixture onto a floured board and knead the dough lightly a couple of times.

Cut out with a biscuit cutter or any round shape.

Brush tops with softened butter.

Bake at 425 F for 12 minutes on a parchment or silpat lined baking sheet.

Pear and Parsnip Puree

This year I have been trying to be healthy. I tried to eat 9 servings of fruits and vegetables a day but that turned into always thinking about when I could get my next serving in. I tried the 9 for a week and now I am back to the 5 a day. I can manage 5 without feeling like I am eating all the time!

I heard this puree mentioned on the radio and never having parsnips decided to try new things. I was surprised by the smell and flavor of parsnips - they have an spice sort of like liquorice and sweetness to them. If you are trying to get your 5 or 7 a day in try this.

Pear & Parsnip Puree

6 c. parsnips, peeled and chopped into 1/2" slices
2 carrots, peeled and chopped into 1/2" slices
4 Tb. butter
2 medium anjou pears, peeled and chopped
1 Tb. cognac
1/2 c. sour cream
1/4 tsp. allspice
salt and pepper to taste



1. Boil parsnips and carrots in water until tender (about 20-30 min.). Drain.
2. While the veggies boil, melt the butter in a small frying pan. Saute the pears 5 minutes over medium heat, then add cognac.
3. In a food processor (or a deep bowl mixer) puree the parsnips, carrots and pears in pulses until smooth. Do not over process.
4. Add the sour cream, allspice, salt and pepper and blend until just mixed.
Serve hot.

Note: I would reduce the sour cream the next time I make this.