January DB: Light and Easy Tuiles


Compared to last month, this month’s DBers challenge was a breeze. Hands down I will be making these again. Possibly in cigar format with mousse in the middle.



I made these tuiles for some friends and tried my hand at making a sweet little star cup. While the plastic placemat worked perfectly as a pattern, the original star pattern I made was just a little too detailed for the recipe. Now I know what to do next time. Not only was the tuile just downright tasty, the ice cream complimented it nicely.


Tuile Recipe:

Yields: 20 small butterflies/6 large (butterflies are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

¼ cup softened butter (not melted but soft)
½ cup sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
1/2 cup sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Oven: 350ºF

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

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

Bake butterflies in a preheated oven (350ºF) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a 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 shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

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.
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    1. Brooke says:

      I am such a flake and decided not to do this challenge. My month has been crazy. Your tuiles turned out amazing!

    2. Brooke says:

      No, I’m not really all that sick which is a huge relief because my sister (who is pregnant as well) has been sick since the date of conception… I swear it is crazy. I still want all the same things I typically want. I go through long periods of time where I will only crazy one thing for months and only eat that. Right now, I only want romaine lettuce and peanut sauce. I’ve been on that kick for the last 11 months. Before that it was yogurt covered pretzels… will, not the pretzel… just the yogurt on the pretzel. Dried ginger though? That actually sounds really good.

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