Daring Bakers: Tuiles

Posted by: on Jan 29, 2009 | 43 Comments

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.
I decided to go with the third savory option for this challenge: savory tuiles/cornets by Thomas Keller from The French Laundry Cookbook. I have always wanted to make a Keller recipe and this seemed like an easy place to start. Although this recipe was designed to be savory, I made a simple sweet filling as well. The tuiles are thin enough that I figured it wouldn’t make a huge difference. I filled my sweet tuiles with diced mango and coconut and topped them with a cinnamon whipped cream. They were light and sweet, and the shapes really looked more pleasant once they were filled.

I shaped the rest of the batches into tiny spoons (or at least my crude interpretation). I topped these with smoked salmon, crème fraiche and a bit of dill. These were so lovely and delicious. The dough had a surprisingly good flavor that really added to this combination. Although these might look a bit tedious, they are really easy and not terribly time consuming to make.  The dough only required two bowls and no equipment, and I already had all the ingredients on hand. I would serve these for an elegant brunch…or just eat them while watching Top Chef like I did last night.

Thanks to Karen and Zorra for hosting this month! I haven’t made tuiles in a long time and this challenge made me think of many other options to try in the future. Be sure to check out the Daring Bakers Blogroll to see other interpretations. I saw many lovely butterflies!

Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.

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. 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….

Alternative Baking:
Either un-glutenize the batter given substituting the flour for any nut meal or oat flour, or as an alternative use one of the following batters below:

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.

Chocolate Tuiles
Michel Roux’s Finest Desserts
Makes 30
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. Let cool completely, lift tuiles off the plastic only after the chocolate has set and just before serving, so that they keep their shine.

Or…..Savoury Bakers? You want something else entirely?
Well, let’s see if there’s something to suit your palate too. Parmesan crisps, savory tuiles?
It might be difficult to think fruity with these savoury tuiles but I bet you inventive Daring Bakers can come up with something light to pair. Think salads for instance…. and use this recipe for your tuiles:

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.



  1. Rosa
    January 29, 2009

    Your tuiles look very pretty! Both versions are wonderful!



  2. lisa (dandysugar)
    January 29, 2009

    Your creations look delicious! I love the mango and coconut combination. The savory spoons are fabulous too. Great job!

  3. kat
    January 29, 2009

    I love the little spoons

  4. Babeth
    January 29, 2009

    Great job! You went really creative with the shapes. I love the spoon one :-)

  5. sara
    January 29, 2009

    Yum, these look delicious! Beautiful photos. :)

  6. Renee
    January 29, 2009

    I love the spoons! What a great way to serve the salmon!

  7. Ruth
    January 29, 2009

    OMG! I love the spoons they look great. What a fun way to eat these. Both of your verions look delicious!

  8. Dragon
    January 29, 2009

    Stunning photos! Great job with this month’s challenge.

  9. Lisa
    January 29, 2009

    Perfect tuiles all around, but those salmon spoons are killing me! I want one! Great photos too :)

  10. Lauren
    January 29, 2009

    Mmm, your tuiles look amazing! Love the spoon shapes =D!

  11. Hannah
    January 29, 2009

    Such elegant presentations – Both versions look fantastic!

  12. dolcigine
    January 29, 2009

    Very pretty and I love the little hearts in the first picture :-)! XOXO

  13. elra
    January 29, 2009

    Manggo and coconute sound devine!Beautiful tuiles Jillian. You tackle the challenge very well.

  14. Chez Us
    January 29, 2009

    LOVE the spoons – I should have tried that! Great job on the challenge!

  15. Lorraine @NotQuiteNigella
    January 29, 2009

    The spoons are a great party idea! And the mango heart are so cute (Great dessert idea for Valentines Day) Love them and your creativity too :)

  16. clumbsycookie
    January 29, 2009

    So cute! I love the spoons!

  17. Jen Yu
    January 29, 2009

    Oh, your tuiles are all great but I absolutely love the spoons. Delicious and creative!

  18. Candace
    January 29, 2009

    Your savory spoons look fantastic! Nice job!

  19. Nichole
    January 29, 2009

    I love the combinations of flavours that you have. Not to mention your tuiles are a success!

  20. CookiePie
    January 29, 2009

    WOW – I love both of your versions! And they look beautiful too!!

  21. Navita
    January 29, 2009

    love the decandent spoons..

    my first time here and must say I love this place.
    if u can, do stop by my place sometime…wud love to entertain u :)

  22. Pat
    January 29, 2009

    I love the spoon shape! An excellent appetizer.

  23. Audax Artifex
    January 29, 2009

    I think you did a smashing job on this challenge. Spoon shaped tuiles are so cool and the way yours turned up looks great. Good job on this most enjoyable challenge!!!!

  24. JennyBakes
    January 29, 2009

    I love the spoon version, so cute. We always have to eat something tasty during Top Chef or we find ourselves wandering through the kitchen anyway.

  25. Kevin
    January 29, 2009

    Great looking tuiles! Nice idea with the savoury spoon ones.

  26. Sara
    January 30, 2009

    Your pictures are gorgeous! Very creative.

  27. jillian
    January 30, 2009

    Thanks for all compliments everyone! I especially appreciate the photo feedback- it literally look me 90 tries to get a few decent pictures :)

  28. mary
    January 30, 2009

    I love the spoons and smoked salmon! That’s one of my husband’s favorite appetizers. I’ll have to try your presentation sometime to dress it up a bit though. Great job!

  29. Meeta
    January 30, 2009

    wow! i love the presentation. great job on the challenge!

  30. Susan/Wild Yeast
    January 30, 2009

    Those spoons are the most creative shaping I’ve seen yet. Really well done!

  31. Paula
    January 30, 2009

    I love the little spoons! great job!

  32. Laurel
    January 30, 2009

    Good job trying out both the sweet and savoury! I love your choice of delectable adornments for your tuiles.
    Weren’t these versatile recipes wonderful to add to one’s repertoire? I can’t wait to employ them again! :-)

  33. Maggie
    January 30, 2009

    I like the idea of using the savory tuiles with sweet filling. The smoked salmon ones look beautiful with the sprigs of dill.

  34. Zoë François
    January 31, 2009

    Fabulous and creative little spoons. I will try them for sure!

  35. John (Eat4Fun)
    January 31, 2009

    Wonderful results! Cute mango hearts and tuile spoons.

  36. zorra
    February 1, 2009

    Wonderful tuiles and stunning photos! Well done.

  37. Ethan
    February 2, 2009

    Your savory tuiles sound terrific with the mango, and they look so beautiful with the hearts.

  38. Gillian
    February 2, 2009

    These look beautiful! Well done! (I also love the hearts.) :-)

  39. Kitarra
    February 3, 2009

    Great job on the challenge! I love your spoons they are so cute! Great presentation in the shot glass, they look like they could be a part of a party hot chocolate or dip bar!

  40. linda
    February 4, 2009

    Your tuiles look very pretty, would love to have some of those spoons, they look so delicious with the salmon!

  41. Lynne
    February 5, 2009

    Yum! Mango and coconut-my very favorite flavors. Your spoons are adorable.

  42. Tartelette
    February 7, 2009

    Fabulous job on the tuiles! They all look so pretty!

  43. sauced
    February 12, 2009

    The spoons are so fun. My friend is having a “housebrunching” party in her new apartment this weekend, and this will be a perfect appetizer!

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