January Daring Baker’s Challenge: Tuiles

January 29, 2009 at 8:12 am | Posted in Daring Bakers, Dessert | 21 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 paired this with my favorite sweet from Florence, Italy – pine nut gelato with a recipe I adapted from Clotilde!

The 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


¼ cup softened butter (not melted but soft)
½ cup sifted confectioner’s sugar
a dash of vanilla extract
2 large egg whites (slightly whisked with a fork)
¼ cup sifted all purpose flour (actually 1/2 cup)
1 table spoon melted chocolate for decorating
Butter/spray to grease baking sheet


Oven: 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.

Pine Nut Gelato


1 cup pine nuts
2 cups whole milk
2 tbsp cornstarch
2 tbsp honey
1/3 cup raw sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt


Preheat the oven to 350F. Spread the pine nuts evenly across a large baking sheet and toast them in the oven until lightly browned and fragrant, stirring often, about 12 minutes. Cool for 5 minutes.

In the bowl of a food processor (or blender, or mini-chopper), combine the pistachios and sugar, and process in short pulses until the mixture is reduced to a fine powder. Set aside.

In a small bowl, combine 1/4 cup of the milk with the cornstarch, and stir with a spoon to dissolve. Set aside.

Combine the rest of the milk with the pignoli mixture in a medium saucepan. Set over medium heat and bring just to a simmer, stirring regularly with a wooden spoon. Add the cornstarch mixture and cook for 3 more minutes, stirring continuously as the mixture thickens. The custard is ready when it coats the wooden spoon, and you can trace a neat path on the back of said spoon with your finger.

Remove from the heat and let cool for a few minutes. (At this point, you can opt to strain the custard through a fine-mesh sieve if you’d prefer a smooth texture; I myself like the tiny chunks of pignoli.)

Stir in the vanilla extract, honey and salt, whisk to blend. Let cool to room temperature on the counter, whisking from time to time to prevent the formation of a skin, then cover and refrigerate until completely chilled (I usually prepare the custard the day before and refrigerate it overnight).

Whisk the chilled mixture, and churn in your ice cream maker following the manufacturer’s instructions.

** Now I would have to say that I cheated on this challenge – one because I was only able to force myself to make one butterfly (which was cut into its shape 😳 ) and the pairing that I did is not necessarily “light” but it sure is delicious! I would like to think that gelato is lighter than ice cream… And it only uses whole milk, not heavy cream or anything!

So I definitely made a stencil (out of a ginger ale soda bottle) and when I stuck the batter into the oven it was definitely a butterfly shape, but when I took those babies out they turned into a square (probably from using the wrong flour amount?)! Alas the pastry wheel was swell and Laurita’s artistic abilities came to the rescue. Overall it was a very fun challenge and definitely tasty!

Check out the rest of my daring bakers!



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  1. A great combination! Your tuiles look very pretty!



  2. Is this picture taken in the snow? The butterfly is lovely.

  3. Love your butterfly!

  4. Your butterfly is very pretty. The pine nut gelato sounds delcious too!

  5. Love the butterfly. I really want to try the pine nut gelato.

  6. You TOTALLY took your outside for pics huh? Meeee toooo! The pine nut gelato sounds yummy!

  7. What a pretty presentation, along with the pine nut gelato, which sounds divine! Wonderful job all around!

    BTW, who did your header, and what WP theme do you use? Your blog is so gorgeous!

  8. Very pretty, well done for this month challenge.

  9. Ooo, your tuiles look beautiful! I love the idea of pine nut gelato to go with it =D.

  10. Pine nut gelato sounds so delish, sometime we need to have ice cream too in the winter time, aren’t we? 😉
    your tuiles look lovely 🙂

  11. Your butterfly looks so cute, and that gelato sounds really delicious!

  12. Lovely butterfly! I was tempted to go a similar route, but decided on a different winged creature instead. 😉

  13. What a beautiful butterfly. And pine nut gelato – mmmm, mmm – I need some of that.

  14. Pine nut gelatto sounds like the best thing to have with tuilles!

  15. Mmmmm pine nut gelato. Yum! Great job on this month’s challenge.

  16. Great job! The gelato sounds divine!

  17. I love the butterflies!

  18. I love the butterfly idea. Very nice presentation. You and Laurita make a wonderful team. 🙂

  19. I love your butterfly…the gelato recipe also looks great!

  20. Gelato sounds wonderful. Cute butterflies.

  21. Cute stuff.. The pine nut gelato sounds perfect with it.

Leave me something sweet!

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