I hadn't made tuiles since I was at Culinary School, so I couldn't be happier about this month's Daring Bakers challenge! Tuiles can be a little tricky to make and they're all about timing. Once you take them out of the oven, you really have to act quickly as they will become too rigid to mold in a matter of seconds. I decided to make mine with a hint of cocoa (mostly for color) and sprinkled the sides of each circle of batter with chopped pistachios. I then rolled them into little cigars and served them alongside a orange white chocolate mousse.
This month’s challenge was brought to us by Karen at Bake My Day! and Zorra aka Kochtopf at 1x umrühren bitteRecipe
Cocoa and Pistachio Tuiles
4 ounces unsalted butter, softened
4 ounces powdered sugar, sifted
1/2 cup egg whites, at room temperature
1 teaspoon vanilla extract
4 ounces all purpose flour, sifted
2 teaspoons of cocoa powder
A handful of pistachios, chopped
Cream the butter and powdered sugar together in a stand mixer fitted with the paddle attachment. Add the egg whites and vanilla and beat until just coming together. Add the flour and cocoa to the butter mixture and mix until incorporated. Do not overmix. Use right away or store in the refrigerator, taking it out 30 minutes before you plan to use it.
Cut out two 4 inch round stencils in a piece of card stock paper and place them on a parchment lined baking sheet. Spread a little of the batter over the stencils, carefully lift the card stock paper, and bake 5-8 minutes at 350F until the edges are just starting to get crispy.
Shape the tuiles as soon as they come out of the over. Roll them and leave to set, sealed side down.
Orange and White Chocolate Mousse
4 large egg yolks
1/4 cup Grand Marnier
2 tablespoons granulated sugar
1 tablespoon grated orange zest
2 cups unsweetened whipped cream
1/2 cup melted white chocolate
Melt the white chocolate and set aside. In a stainless steel bowl set over a saucepan of boiling water, combine the egg yolks, Grand Marnier, sugar, and orange zest, and whisk to incorporate. Whisking constantly and removing from the heat from time to time, cook until the mixture has thickened and coats the back of a spoon into a sabayon, 4 to 5 minutes. Remove from the heat and cool.
Fold the whipped cream into the cooled sabayon, then fold in the melted chocolate.
Leave to set in the fridge for at least 4 hours and serve. Enjoy!
24 comments:
That looks so yummy!
Exellent presentation as always.
Such lovely, perfect tuiles, and that mousse sounds divine!
Yours are so lovely! I can almost taste the buttery goodness.
Yum those look so good. I love pistachios!
OK, food porn alert! Very elegant...brekkie in bed anyone?
Delectable pairing & gorgeous tuiles. Chocolate & pistachios are a fabulous conbination. Your pictures are beautiful too!
Absolutely gorgeous, there's a serenity about the first picture. Lovely!
Sounds like a great combination! Yum yum! Love your pictures.
Beautiful, lovely tuiles! Such a gorgeous presentation and photo too. I love the orange and white chocolate mousse pairing too!
This looks great! This is what I had hoped for ... next time!
Nice looking tuiles! That mousse sounds so good!
All I can say is YUMMO! This looks and sounds so darn good. Fabulous picture.
Sounds absolutely yummy! ;-)
A great combo! The tuiles look very pretty!
Cheers,
Rosa
I love how delicate you got the tuiles and the pistachio on the edges.
Everything is always so very pretty here, Jen! Love the pistachios on the edges!
Hello Chocolate savings:
Delicious recipe. Congratulations winner photographic event. Your foto is very, very wondefurl.
I love the idea of rolling them in crushed pistachios - sounds delicious! And they're beautiful, as usual.
picture perfect
I would dip, then bite.
Beautiful photography, and your tuiles look perfect, too!
These are so pretty and delicate, I like the flavors you chose--the pistachios look great sprinkled on top!
Didn't make the tuiles but I made the mousse for guests last night.
Had a bit of a panic because the recipe doesn't say how/when to incorporate the cream and chocolate but worked it out for myself and served with mandarin segments 'marinated' in orange juice, lemon juice and sugar.
We all loved it! Thnk you very much!
Anonymous: Thanks for pointing that out! I just added the instructions for the whipped cream and melted chocolate (they get folded in to the cooled sabayon).
I'm glad you liked the mousse!
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