{DB} Tuiles


After the complexity of December’s Daring Bakers challenge, I was excited about the relative simplicity of the January challenge.

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. Please visit the hosts’ blogs for the recipe.


Tuiles are light wafer cookies that can be shaped immediately after removing them from the oven. And immediate means immediate. The cookies start to harden within seconds. I took the easy route this month and didn’t make complex shapes or use stencils. I just used the back of a spoon to thinly spread the batter onto my Silpat, making only two to four cookies at a time.

In addition to the tuiles we were also challenged to make something light and fruity to pair with the cookies. I made a Blood Orange and Cranberry Sorbet using a recipe from David Lebovitz’s The Perfect Scoop.


In making the Tuiles, I used orange zest to a little bit of color and to complement the sorbet. Both the tuiles and the sorbet were abosulutely delicious. I loved the flavor of the zest. It added a nice zing.


I also went back and completed the Daring Bakers February 2007 challenge of the Chocolate Intensity, a flourless chocolate cake from Tish Boyle’s The Cake Book. You can get the recipe here. This cake was out of this world and a big hit at work. People could not stop talking about it.