Thursday, January 29, 2009
Orange and White Chocolate Mousse with Cocoa and Pistachio Tuiles
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!