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”.
Savory Tuiles
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.
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.
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.
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
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).
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.
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.
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.
Taramasalata
- 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
If you enjoyed this post, why not share it with your friends?
What is NQN up to now? 
NQN on Facebook
RSS
53 Comments | Add your own
Oooooh, these are so pretty! Love the hearts.
It is the first time I’ve seen those tuile silpads! They’re quite cool and so are your tuiles. The whole thing looks like a flower!
I’m making my challenge this afternoon! Thanks for including all of your tips in your post! I still have a day to complete the challenge on this side of the world!
How cute. Ilove these heart shaped tuiles. Soon is vlentine’s day. You can use these again. I love how you matched the pink of the taramasalat yummy.
Your venture into the savoury sphere looks so delicious and elegant – your food styling skills are da bomb. Taramsalata is my favourite dip – it tastes delicious and it’s my favourite colour, pink! I usually buy mine from Cleos at Prahran market – love it.
Your tuiles look amazing! I didnt know you could buy special tuile moulds!
Your tuiles and the photos of them are extremely beautiful! Not to mention, Taramasalata..YUM! Very nice job!
Really wonderful! A great idea! You did a great job…
Cheers,
Rosa
MMM your heart tuiles look amazing!
Wonderful! Love the pairing with taramasalata. Oh I’m jealous of your stencils, great find!
So delicately beautiful & elegant.feels like i could just bite into them. Love the shape.
A stencil would have been a life saver for me! I didn’t know they existed really. Your tuiles look fantastic! And re your comment on my blog- I remember you doing Gordon’s recipe and you did such a great job on that. Much braver than I.
You had me fooled into thinking it was sweet. I guess not many savoury things look so pretty.
Very pretty, a clever idea to make a savoury version. And made by someone dressed in a bikini and apron, even more interesting! I’d be doing that too if I had the body for it ;o)
Very cute! I “heart” taramasalata too
Tuile silpats?!? So cool! My cardboard stencil got a little soggy by the last couple tuiles
Taramasalata sounds wonderful!
Oh yum and how cute! I didn’t know Tulle silpats even existed
I love the cup and your whisk too!
yumm, I’ve always loved taramasalata, but never bothered to make it myself. Now with your recipe I have no excuse to not have fresh dip always handy!
By the way, you’re not mad….its 43C in melbourne today, I was thinking of baking a chocolate cake tonight, your bikini idea sounds perfect!
Beautiful pairing, envious flavours & stencils that rock. How wonderful! I love the way you brought the challenge together! Tuiles silpats are new to me too!
I love those silpat stencil matts. That would of made this challenge so much funner!
Your tuiles are so pretty! And I love your idea to combine them with taramasalata, which is so yummy
Heart shaped tuiles, such a great idea for Valentine’s day !
OMG, this is utterly beautiful. Love the caviar!
Cheers,
Elra
That looks beautiful! Great job!
Hi sara-Thankyou so very much!
Hi clumbsycookie-Thankyou, I’m so glad that you said that, I wanted it to look like a flower
Hi Barbara-You’re welcome! The main thing was the salt, just don’t use a flaked salt. That drove me a bit nuts
Can’t wait to see yours!
Hi snoookydoodle-Yes it’s perfect for Valentines Day I think, especially with the pink dip
Hi Cakelaw-Thanks so much!
Me too, it’s so divine isn’t it! I can eat a whole tub easily 
Hi tammy-Thankyou! I didn’t realise that either to be honest!
Hi Lisa-Thankyou so much! I loved this challenge and the creative freedom we got
Hi Rosa-Thanks so much!
Hi Jen-Thanks! I really liked your idea
Hi Baking Soda-They were an amazing find-literally just a few days after I read the challenge and they were on sale from $14 to $2! I think it was meant to be. Thanks for hosting
Hi Soma-I loved the crunchiness of them I have to say
Hi Bria-Definitely! I was relieved to have pro tools to hand
Haha yes that gave me PTSD-when I first saw Tuile I gasped!
Hi Arwen-Cool! I wanted it to look sweet like a dessert or a flower
Hi arista-I’m usually such a sweet lover but I just knew that i wanted to do Taramasalata,more out of greed than anything
Hi Y-The nicest one I had was at Omega, that was a fabulous dish with scallops and eggplant!
Hi Caitlin-I can definitely imagine that as my cardboard rests got a bit soggy too! Thanks!
Hi Karen-Thanks! The cup was part of a vintage set and the whisk was a gift from a friend who asked me to test it out for her company!
Hi Maria-It’s incredibly easy I found (although truth be told, it’s actually more cost effective to buy it as the caviar is over $5 a pot). But it would be better to have it home made I think
Oh you poor thing! Yes using an oven in that weather is cruel and unusual punishment!
Hi deeba-Thankyou! It was a change from my utter confusion of the previous month’s effort
Hi megan-I breathed a BIG sigh of relief when I bought them
Hi yaelin-Thanks so much! I’m so glad that it turned out as I envisaged it
Hi Foodie Froggy-You’re right! It totally is
Hi elra-Thankyou very much! That’s so lovely of you to say
Hi Anne-Thankyou! You are too kind!
Oh wow, absolutely gorgeous. Simply great job, well done.
Those little chip things look like little flowers! I’d be too scared to eat this–it’s so pretty!
Lovely dish, the tuiles are beautiful! I love those molds you used to get the heart shapes. Where did you get them from?
A bikini and apron!!!! I should of thought of that I’m in Sydney and it was hot hot hot when I did mine though in my case it would be speedos and an apron. I just love taramasalata (the colour and the flavour) and tuiles would go so well with this. You have done a great job on this challenge.
those are so lovely! i love the shape, and the presentation that you’ve done. gorgeous.
Your heart shaped tuiles are lovely! So perfect with the color of that delicous sounding dip. Your creations looks like a beautiful blossom!
I have total silpat envy. They are so cool!!! Love the hearts and I’m so glad that you finally got to make something savoury and pink! (Can’t believe how pink the roe were. Beautiful!)
I love the name of your blog!
I wish I found thsoe silpats –it must make it so easy to make the tuiles!
Mine came out small but they did taste good in the sweet version. I’ll have to try the savory next.
Nice job!
These are gorgeous! I got the French Laundry cookbook for Christmas. Haven’t opened it yet – but obviously need to! Will be making those tuiles very soon. Beautiful work!
oh i do like those silpats! lovely looking tuiles! nice job!
This is beautiful. Just looking at it I thought it was a dessert but I love that its savory!
I thought about doing hearts, too, but then didn’t! I love the stencil pads – I have to find them so I can try this challenge over! I love your combination – sounds so very Nigella!
What a pretty dish!! Just in time for valentine’s =)
So cute! I love the hearts – they’re beautiful. Great job!
Beautiful tuiles, and I love your flavor combo! That Greek dip is so delicious and rich – your tuiles are the perfect accompaniment.
Perfect heart tuiles! Great job.
Great looking tuiles!
Gorgeous tuiles!!
As a Greek, thank you very much for this amazing idea! I will certainly impress my friends and family!
Hi jo-Thankyou so much! I really liked your tuiles too, so pretty!
I tried to leave a comment but it wouldn’t let me as I don’t have a blogger account 
Hi Blond Duck-They do, that was intentional
Hi Chocolate Shavings-Thankyou! I bought them from a shop called House here but they were closing down (hence why I managed to get them on sale)
Hi Audax Artifex-Haha I was jumping in an out of the shower and thinking how cooling it was and thought it was now or never to make them! Thanks, your varieties are really pretty
Hi grace-Thanks so much
It was all worth it I thought.
Hi lisa-Thankyou so much-that’s exactly what I wanted it to look like!
yours were divine!
Hi Angela-Hehe silpat envy is a new one!
I wasn’t sure how pink it would turn out with the red roe but it was a perfect pink in the end (major phew)
Hi Pat-Why thankyou! The silpats helped a lot. I should really do the opposite and try out the sweet version
Hi Adriene-I have to say that this recipe was spot on and I liked the way it was described so perhaps I’ll be lucky enough to get one for Christmas
Hi Meeta-Thanks so much! Yours looked great
Hi Jillian-Thanks so much, that’s exactly the reaction I wanted people to have
Loved your mango hearts!
Hi Chez Us-Hehe cool! That’s only a good thing isn’t it sounding like Nigella!
Hi pigpigscorner-You know what? It didn’t even occur to me when I made them about Valentines Day but you’re right
Hi Jen Yu-Thankyou so much!
Yours were really beautiful!
Hi Cookie Pie-Thanks so much, I was so happy that they paired well together
Yours looked so welcoming as it’s hot here right now!
Hi Jenny-Thanks so much!
Hi Kevin-Thankyou!
Hi chef-D-Thanks alot!
Hi Dimittra-Aww thanks, what a lovely compliment! I adore Greek food so I’ll use any excuse to make or eat it
This is lovely, just lovely. Your styling in the finished photos is striking as well. (Is that a beaded necklace? It’s so pretty.)
Mmm, your tuiles look amazing! I love the heart shapes =D!
Your tuiles look lovely and I love your pics!!Your dips look delicious
Beautiful!
Hi Sandie-Thanks! Yes it is, it’s a necklace a friend made for me which I adore
Hi Lauren-Thankyou so much!
Hi Ruth-Thanks, I was really happy at how well they went together
Hi Michelle-Thankyou!
You certainly are not quite Nigella– you’re far more advanced!
Yours came out so pretty. And those stencils you got look really handy for this challenge.
Beautiful tuiles! And the presentation is gorgeous!
Hi leanne-Awww thankyou so much!
They were such a find I agree!
Hi Vera-Thankyou so much! That;s very kind of you to say
Post a Comment