What a fun and easy challenge! I loved it! The Daring Bakers were baking Tuile (pronounced tweel) this month and it was pure joy!
I’d bookmarked Vegan Yum Yum‘s recipe for Tuile Cookies back in April, but never got around to making them. What a sillyfish I was! These cookies came out perfectly : light, crisp with a hint of chew…I served these with a luscious maple-lemon custard (and of course with sprinkles, because that’s Guppy’s signature touch) and they were just heavenly. Vegan Yum Yum’s recipe is a slam-dunk, her directions clear and her style impeccable, so really I cannot take much credit for this culinary success – it’s thanks to Vegan Yum Yum!
Here’s what I did (per VYY’s instructions ) :
I traced three circles in some cardboard. She’d suggested not baking more than three at a time because they cool quickly and shaping would be tricky. I followed her advice and had no problems.
Using my lil’ knife and self-healing mat I cut out the circles.
I put a few dollops of dough in each circle, then using a butter knife I leveled things out.
For a more traditional shape, I used my rolling pin. But the their traditional shape doesn’t lend itself well to filling, so I decided to use espresso cups.
Right out of the oven I would slide them onto the outside of the cup, then one by one I would pinch them into a taco shape and slide them into the cup. They retained their shape as they cooled.
Here’s a cooled tuile just waiting for some maple-lemon custard…
Notice how the custard opened the taco just a smidge? The key is not to fill them before you’ll be eating them as the filling can lead to soggy tuiles…
Notice how the ones on the left are all perdy and the one on the right is creeping open…it was filled about a half hour before the picture was taken. So, be sure and wait until just before serving to fill your tuiles!
This month’s challenge is brought to us by Karen of Bake My Day 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. Thank you both for a great challenge!
Be sure and visit the Daring Baker’s Blogroll to see all the tuile-y goodness!
Ciao ! These are great !They are so beautiful and the filling sounds very good !! I would like to try your recipe probably it is better than the other !!
So pretty! They look really crispy, and I am a crispy-cookieholic! Of course Guppy’s sprinkles elevate them to a whole new level!
maple lemon custard sounds amazing! glad it turned out so well
Beautiful! Vegan Yum Yum is awesome- i need to add her to my blogroll. Looks like a wonderful recipes and I bet it would be good gluten-free as well.
-Sea
Gorgeous! What a cool idea, I love it.
What cute dessert “tacos!” I like that idea too… I could definitely play with that a bit.
That’s hilarious about our titles! I definitely prefer to think of it as the creative genius great minds
Great job on the tuiles, and your colourful cups are so pretty – and that custard sounds so delish, I want a bite!!
these might be the best tuiles i’ve seen come out of this challenge! i love how you shaped them
The espresso cup thing is such a good idea. Perfect little tacos!
Those tuiles look delicious and the step-by-step is super helpful. Thanks so much for sharing!
The custard filled and decorated tuiles look great. I used the same recipe and when I finally got it right, an accident happened.
So many interesting variations from the Daring Bakers this month and yours is the first vegan version. Great job, they look great with the sprinkles on top.
most excellent! I have fond memories of eating tuiles, as a kid. we used to have them with mousse au citron. miam.
Sprinkles are a must.
These look like the perfect tea accompaniment. I had never heard of tuiles before reading about this challenge.
Lovely sprinkles, too.