I was really excited about this month's Daring Bakers challenge...Tuiles, those delicate buttery thin crispy biscuits (ones that caused me so much drama when I was making the Gordon Ramsay RHR dessert). I was excited as I had a clear idea as to what I wanted to make and how I wanted to style it so when it came to the Australia Day weekend coming up in which we would eat it, my excitement grew. For those of you that read this blog, first of all thankyou for doing so and secondly, you would also know that I have a leaning towards desserts and sweets. This is mainly because I can use a colour palette that I like more with pinks and all sorts of pastels so it's probably a surprise that when give a choice of sweet or savoury, I've chosen savoury.
The reason why I wanted to do a savoury tuile was that I wanted to pair this with Taramasalata, that deliciously creamy Greek caviar dip in a delicate pink hue. I liked the idea that people may have thought that this was a sweet item but once they tried it, they'd know it was savoury. I was also taken with how it would look, almost like a Paul & Joe Powder container I had many moons ago and how I'd love to sit that on my makeup table as it looked so gloriously art deco and pretty. Hence the jewelry and other dressing table acoutrements that feature in the images.
I don't like buying new equipment for just one use as my cupboards are already bursting to full but when I saw some Tuile Silpats on sale I eagerly snatched them up. It occurred as serendipity often does, I saw them a few days after I read the recipe so I was grateful for the help as I was needing all the reinforcements after having a hard time with the December Ispahan Yule Log challenge. I needn't have worried, the tuiles themselves are incredibly easy and the recipe is very straightforward which I was very relieved to see. The only thing that may pose a challenge is shaping them. Also, it was 31C the day that I made them. There I was, standing in front of the very hot 200C oven in a bikini and apron and I felt like I was melting but madness spurred me on. I don't think I'm the only person that bakes in a bikini-or am I?
This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They chose Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux and Savoury Tuiles from Thomas Keller "The French Laundry Cookbook".
From Thomas Keller "The French Laundry Cookbook"
Makes 22 tuiles
1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon super fine salt (do not use Maldon or another coarse salt or flakes)
8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds
Wafer silpats in the desired shape (I used a Curtis Stone one)
Cardboard folded to rest shapes on so that they curve.
Step 1 - Made cardboard cut out to partially bake tuiles on. Make them by cutting out a rectangle of about 7cms x 10cms and then fold in half to make a rectangle and staple one end.
Step 2 - Then, in a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.
Step 2 - Preheat the oven to 400 degrees F/200C
If you are making your own stencils:
Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets.
There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each tuile with a pinch of black sesame seeds.
The slightly uneven areas on the hearts are from the Maldon salt flakes-use superfine salt instead
Step 3 - If you have a bought Silpat stencil (I used 2 Silpat heart stencils, each with 4 hearts on them). Fill shapes with cool batter (in between using the batter keep it in the fridge). With a palette knife run it evenly across the surface to collect the excess batter (this can be returned to the bowl of batter and reused).
Step 4 - Place the Silpat on a heavy baking sheet and bake for 5 minutes, or until the batter is set and you see it rippling from the heat. Try to do this before there is any browning on the edges as they may be too cooked to shape.
Step 5 - Open the oven door and slide out the rack. With a knife slide the tuile onto the cardboard and repeat with the others. Carefully push the rack back into place and bake for another 4-5 minutes.
Step 6 - Rest for a few minutes to cool. Gently remove the tuiles from the cardboard and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wash and dry it, and allow it to cool down before spreading the next batch. Store the tuiles for up to 2 days (for maximum flavor) in an airtight container.
4 (about 130g)/4.5ozs slices white bread, crusts removed, cut into cubes
2 tbs fresh lemon juice
1 x 50g/1.7oz jar red lumpfish caviar
1/4 onion finely chopped
1 garlic clove, crushed
165ml/6ozs olive oil
Place the bread in the bowl of a food processor. Add the lemon juice and stand for 1 minute. Add the caviar, onion and garlic and process, stopping occasionally to scrape down the side of the bowl, until the mixture is combined.
With the motor running, gradually add the olive oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until the mixture begins to thicken and becomes smooth, creamy and a deep pink colour.
Spoon the taramasalata into a small serving bowl. Cover with plastic wrap and place in the fridge for 1 hour or until chilled. Serve with tuiles
This taramasalata will keep in an airtight container in the fridge for up to 2 days.
Recipe from Taste.com.au