my second foray into the realm of daring baking involved a confection i had never experienced: tuiles! pronounced "tweel," "tuile" is the french word for tile, and the corresponding cookie, lacey and buttery and shaped while still hot from the oven, is supposed to resemble a roofing tile, only much tastier.
the necessary information:
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.
instead of veganizing the original selected recipe, i tried out an already-vegan tuile recipe at VeganYumYum. complete with a photo tutorial, this recipe was remarkably easy. even shaping the tuiles was surprisingly easy to do. i was warned that the cookies would firm up right after coming out of the oven, but i found that they were pliable for several minutes, plenty of time to shape them.
my plan was to make cone-shaped cookies and fill them with a mousse. i used a piece of cardboard to make round stencils for the batter, tracing inverted small bowls on the cardboard and then cutting out the circles. VeganYumYum's photos illustrate this well—i neglected to get pictures of my own tuile-ing process. i whipped up the batter and spread it thinly inside the stencil, then removed the cardboard to bake the perfectly round circles of batter. i baked 6 cookies at a time and had max help me shape them once they were baked, which was a manageable number.
to shape the tuiles, i made little model cones out of paper and stuffed some crumpled paper inside to prevent collapse. the hot cookies rolled nicely around the paper and, once cooled, were indeed pretty little cones! i fully intend to make ice cream cones out of this recipe in the very near future.
i took these to a dinner party, where there was much oohing and aahing about them. they were indeed incredibly delicious: delicate in flavor, buttery, crisp but not crunchy, and so fancy!
i filled half with a mango mousse (this recipe somewhat simplified) and half with a pistachio mousse (half a box of silken tofu blended with 1/2 cup pistachios, a pinch of cardamom, a pinch of salt, and 1/4 cup powdered sugar). both were good but i loved the pistachio. yum.