Tuiles, an adventure in finger burning - January Daring Baker Challenge

First let's get the important info out of the way...

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 Challenge :

What we would like you to do is:

- use one of the batters given,
- shape it either prior (using a stencil) or right after baking and
- pair it with something light; fruit, sorbet, a mousse, or maybe even a fruit soup, think glazes or dips…..

Bend it, shape it, anyway you want it!

Ingredients :


1/4 cup softened butter
1/2 cup icing sugar
Few drops of vanilla extract
2 egg whites
1/2 cup flour

Method :

01. Seperate the eggs.


02. Put butter, icing sugar and vanilla in a bowl.


03. Beat until a smooth paste.

04. Beat in the eggs whites slowly.

05. Slowly beat in the flour until you have a smooth paste.

06. Refridgerate for a half hour.

07. Cut out some stencils from cardboard, use precut stencils or use free hand to shape tuiles.

08. Spread the batter about 2 mm thick.

09. Take this picture as a warning, these tuiles were too well done to shape!

10. Bake the tuiles at 180 degrees Celsius until just browning at the edges.

11. Shape the tuiles when straight out of the oven.

Serving :

I served my spoons and hearts with a ball of peanut butter, or Nutella.