Thursday, January 29, 2009

Starting the Year off Light (Daring Baker’s January Challenge)

After last month’s rich, heavy, and decadent challenge (though mine was lighter than others), the DBers decided to lighten things up for the new year. This months challenge surrounded the light and crispy Danish cookies tuiles. We had to 1) shape the tuiles and 2) file them with something light.

So here is a little history lesson: Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they're named. The Dutch angle: traditionally this batter was used to bake flat round cookies on 31st December, representing the year unfold. On New Years day however, the same batter was used but this day they were presented to well-wishers shaped as cigars and filled with whipped cream, symbolizing the New Year that's about to roll on.

So on to what I did. Since this was a new challenge for a new year, I decided to make the cookies and filling New Years resolution friendly. This recipe has whole grains and no refined sugar. Personally, I really did not like the results but they tasted good, just not for me. My mommy pointed out that not everything will be to my taste and liking. So, I will chalk it up to that.
Anyway, Here are the recipes I used:

My Tuiles Recipe
1/4 cup Softened Butter
1/2 cup Agave nectar
Dash of Vanilla
1 Egg Whites (Lightly Beaten)
1/2 cup Whole Wheat Flour

Beat together butter, agave, and vanilla to make a homogenous mixture. Then added beaten egg white. Add the flour in 2-3 installments.

Let the batter sit in the fridge for at least 30 minutes to firm up.

Spread batter very thinly (believe me, it cannot be too thin, as long as there are no holes) in stencils or in circles on to parchment paper and cool baking sheet.

Bake in a 375 degree oven for about 8 minutes.

Immediately remove tuiles from cookie sheet and place on object you would like to form cookies around. Let cool completely before removal.

Blackberry Whipped Filling
Blackberries (pureed in a food processor and stained through a sieve)
1/2 cup Agave nectar
1 tsp vanilla
1 1/3 cup whipping cream

Stir together all the ingredients until homogenous. Whip with hand mixer until desired texture for whipped cream. Refrigerate until ready to fill cups right before serving.
This month's challenge is brought to us by Karen of Baking Soda 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.