Daring Bakers: Tuiles du Coeur
We made "tuiles" and no, I don't have a good grasp on how to pronounce that, though the French teacher said "Tool" was accurate. It just feels wrong, I suppose.
Here's the description taken from the Challenge on the Daring Bakers Website:
"Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they're named."
On to the equipment:
Silicon Baking Mat
I had none of these things, so I went out and bought 50% of them, the Silicon Baking Mat ($10 at Weggies and the Stencil ($18 for a stencil, plus $12 shipping, because not a single store in Syracuse had anything close.) I declined to buy the Offset Spatula and the Tuile pan.
For my 50% efforts, I got halfsies returns. My Tuiles have a pretty heart shape (gracias Stencil) and they slid right off the pan (merci Silicon Baking Mat). HOWever, the tuiles were a b**** to spread on the pan due to my inadequate, floppy, and flat spatula. Furthermore, they never achieved a lovely curvature, since I didn't have a curvy pan.
Not surprisingly, I managed to get one beauteous batch and one batch that burned. Half perfect hearts, half brown and crusty... Portents for Valentine's Day this year? Hope not. I offer you the loveliest of the photos here, with one of the better hearts displayed on a bit of vanilla ice cream dotted with raspberry sauce. Tres delicieux.
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.