The Daring Bakers make tuiles

This months challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitten aka Kochtopf.
They have chosen Tuiles from The Chocolate Book by Angelique Schmeink and Nougatine and Chocolate tuiles from Michel Roux.

The Daring Bakers decided that after a long December of indulging in the delicious christmas dishes and sweet of course, that it was time for something light. Tuiles are a wonderfully delicate buiscuit that when hot can be shaped into any desirable shape. I went for the basic. Curling it around a rolling pin. They didn't retain their shape completely, I might have spread them slightly too thick, but that didn't alter the taste one bit. These were absolutely delicious and delicate. They would pair up well with almost anything.

I paired my tuile "envelope" with a slice of nougat ice-cream and some strawberries (only had frozen ones, but I need the color).

Recipe:

Yields: 20 butterflies/6 large (butterflies are just an example)

Preparation time batter 10 minutes, waiting time 30 minutes, baking time 5-10 minutes per batch.

65 grams/ 1/4 cup/ 2.3 ounces softened butter (not melted but soft)

60 grams/1/4 cup/ 2.1 ounces sifted confectioners sugar

1 sachet vanilla sugar/ (7 grams or substiture with a dash of vanilla extract)

2 large egg whites (slightly whisked with a fork)

65 grams / 1/2 cup/ 2.3 ounces all purpose flour

1 tbsp cocoa powder/ or food coloring of choice
butter/spray to grease baking sheet, or baking sheet

Oven: 180C/350F

Using a hand mixer or a stand mixer with a paddle attachement (at low speed) cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the batter in small batches until you reach a homogeneous and smooth batter/paste. Be careful to not overmix.

Cover the bowl with plastic wrap and place in the fridge for about 30 minutes to firm up. ( This batter will keep in the fridge for up to a week, take it out 30 mins. before you plan to use it).

Line a baking sheet with parchment paper or grease with butter and chill in the fridge for at least 15 minutes. This will help the batter spread more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off side spatula to spread batter. Leave some space between the shape. Mix a small part of the batter with the cocoa powder and a few drops of warm water until evenly colored. Use this batter in a paper piping bag and proceed to pipe decorations on the wing and body of the butterfly.

Bake the butterflies in a medium oven (180/350) for about 5-10 minutes or until the edges are golden brown. Immediately release from bakingsheet and proceed to shape or bend the cookies to your desired shape. These cookies have to shaped while still warm so you might want to make a small amount at a time or put them in the oven to warm up again. (Haven't tried that). Or: place the bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

If you don't want to do stencil then you may want to stranfer the batter into a piping bag fitted with a small plain tip. Bake the desired shape and bake. Shape immediately after baking using for instance a rolling pink, handle of a broom stick, cone, cups...