Daring Bakers Challenge: Tuiles


It’s that time of the month again when Daring Bakers all over the world take on one recipe and unleash all their talents and creativity to showcase yet another mouth-watering concoction.

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.

For those of us who opted for non-sweet tuiles, they provided a recipe for savory tuiles or cornets by Thomas Keller from  the French Laundry Cookbook. The ingredients and recipes are simple: flour, sugar, butter and whatever flavor you want to use. The challenge is in the technique. And you can bet that I had to dig deep into my meager supply of creative juices to come up with something worth bragging about.  Oh well.. at the end of the day, my taste-tester husband didn’t complain. I didn’t even hear his usual  “This is interesting.” which normally means “Hmm..maybe you shouldn’t do this again…!”.  I enjoyed and had fun with the challenge and the hard work that went with it.

tuilebasket tuile6


Seriously, it was a lot of work trying to make anything near those great looking works of art my fellow Daring Bakers did!  All I could come up with is a few odd looking shapes: long triangle, oblong, circle and something that is trying to look like a basket!


I started with  the savory recipe and made mock nori cones using black sesame powder.  I wanted to make something Asian in light of the Chinese Lunar New Year on Jan 26  but ….did I mention how much work it is to shape these things? After 2 tries, I was finally able to shape 6 cones (hurray!) and dropped them on my cone holder (I really don’t know what they are called) to cool.  These savory cornets kept well even after 3 days. It was still crunchy paired with crab salad and lettuce. It wasn’t so bad. It actually tasted wonderful and nutty.

So I decided to try the sweet version. I used orange flavor by adding 2 tbs of grated orange rind.  I made simple shapes using my Friskar scrapbooking templates: circle, oval, triangle.  Even these shapes were hard to make! They  break easily if you don’t get the right thickness of batter. 



And the savory cornets? I made them again, this time adding dill weed (instead of black sesame seeds) to pair with  the Gravlax I just made.


Interested in making them yourself? Here are the recipes:

Tuiles taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck

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

65 grams / 2.3 ounces softened butter (not melted but soft)
60 grams / 2.1 ounces 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)
65 grams /  2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Oven: 180C / 350F

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 (180C/350F) 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.  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….

Savory tuiles/cornet recipe
From Thomas Keller “the French Laundry Cookbook”

1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon kosher salt (= 2/3 teaspoon table salt)**
8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds

In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.

Preheat the oven to 400 degrees F.  Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets.

There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds. (In my cornets, I used 4 tbs of black sesame powder).  Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.

Open the oven door and place the baking sheet on the door. This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o’clock on a clock face) of the cornet. Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.

When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so. Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container. (Mine kept okay at room temperature for 3 days.)

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» jo said: { Jan 29, 2009 - 06:01 }

Absolutely creative and I simply love the “hand roll” version.

» Zita said: { Jan 29, 2009 - 08:01 }

Wow, a lot of shapes, fabulous ;)

» lisaiscooking said: { Jan 29, 2009 - 09:01 }

Your black sesame tuiles look fantastic! Great job.

» JennyBakes said: { Jan 29, 2009 - 10:01 }

I’m glad to hear the Keller recipe worked out for someone – mine were so far from crispy. I really must have done something wrong. But I love the variations you made with them, and they look fantastic.

» Tangled Noodle said: { Jan 29, 2009 - 10:01 }

Those black sesame tuiles are incredible! What is that gelatin/pudding that’s paired with your orange version? I’ve been drooling over the gravlax since you first posted it. Looks great here too!

» Mary said: { Jan 29, 2009 - 10:01 }

These are gorgeous. I am so stealing the mock nori idea for my dishes! :-)

Ooh, what about a mock mock sushi roll? Mock nori tuiles, rice pudding filling and pomegranate seeds masquerading as salmon roe.

» virtual chef said: { Jan 29, 2009 - 10:01 }

Hi tangled noodle: that is mango pudding. let me know when you make the gravlax.

» virtual chef said: { Jan 29, 2009 - 10:01 }

hi mary: i tried to shape some sushi but they kept breaking! i was going to put some pomengranate seeds (my mock caviar?) and maybe cucumber strips. pls let me know when you make them… i would love to see them.

» virtual chef said: { Jan 29, 2009 - 10:01 }

hi jennybakes: mine started soft. perhaps the amount of black sesame powder helped harden it. i just made them thicker for the dill version.

» Baking Soda said: { Jan 29, 2009 - 10:01 }

You blow me away! What a novel and fun idea to make them all black! Stunningly beautiful! (Did you grind it yourslef or is it for sale where you live?

» Rosa said: { Jan 29, 2009 - 10:01 }

what pretty tuiles! I love each of these versions! Very well done…



» Veggie Wedgie said: { Jan 29, 2009 - 11:01 }

I love the black sesame idea!

» Sweetcharity said: { Jan 29, 2009 - 11:01 }

I love how the black sesame tuilles turned out!! Read a recipe on Delicious:days about a week ago for black grissini, but they were colored and flavored with squid ink… I think I’d like the black sesame better!
Also awesome gravlax! I love making it as much as I like eating it. I love curing it unwrapped with a weight on top of it to help squeeze out liquid.

» virtual chef said: { Jan 29, 2009 - 11:01 }

rosa: thanks! it was a fun challenge

Baking Soda: You can buy black sesame powder at asian stores. I have them as staple in my pantry and love eating them as snack mixed with hot water and some sweetener. You can also grind the black sesame seeds.

veggie wedgie: thank you.

sweet charity: love them gravlax! i sometimes put things in my fridge on top of the curing salmon like a carton of milk, containers of leftover, etc. great idea!

» Renee said: { Jan 29, 2009 - 11:01 }

Well done. I love the addition of the black sesame powder. So creative!

» Rachel 'Tha Pizza Cutta' Joyce said: { Jan 29, 2009 - 11:01 }

What a ton of work you put into these – bravo! The black basket-cones are stunning. Next challenge you’ve inspired me to work harder!! :)

» Lauren said: { Jan 29, 2009 - 12:01 }

All of your tuiles look beautiful! I love all of your designs =D!

» Lisa said: { Jan 29, 2009 - 12:01 }

I LOVE crab salad, and your take on it with the tuile is drool inducing! EVERYTHING you made looks wonderful! Nicely done!

» Rebecca said: { Jan 29, 2009 - 01:01 }

I absolutely love your “nori” rolls! You did a wonderfully creative response to the challenge–just like a real Daring Baker! And how was that gravlax? I made it once before, for a New Year’s Eve party, and it wasn’t very good. Just like my Daring Bakers’ challenge, I know I did something wrong.

» Marija said: { Jan 29, 2009 - 02:01 }

Wonderful idea! Very effective.

» Linsey said: { Jan 29, 2009 - 02:01 }

Love your gorgeous execution of this challenge. Great work – very creative, and delicious-looking to boot!

Definitely give the nougatine a try. You can make a take-out box, but rather than folding, you can cut and paste – keep a hot flat pan handy for bonding seams(or a hot oven or a hot pan of caramelized sugar. It is a VERY forgiving recipe and can be warmed and re-warmed.

» Ruth said: { Jan 29, 2009 - 03:01 }

Your tuiles are a work of art. I love the ones with the crab salad. All of your shapes are lovely!

» David Niemann said: { Jan 29, 2009 - 05:01 }

Great post! I work garde-manger at a restaurant in New York, next to a pastry cook who tops off desserts with elaborate tuiles like these… I was wondering how on earth to make them. I’ll give it a try when I have a lot of free time to mess some up.

» elra said: { Jan 29, 2009 - 05:01 }

Gosh, these are so beautiful. You really creative and love that you pair them crab salad too.

» Chez Us said: { Jan 29, 2009 - 05:01 }

I have never heard of black sesame powder. They are so creative & beautiful – I love your combinations! I am so inspired to remake mine!

» Angela @ A Spoonful of Sugar said: { Jan 29, 2009 - 05:01 }

Wow, the black sesame tuiles look amazing! What a gorgeous presentation.

» Janet said: { Jan 29, 2009 - 05:01 }

Dill tuiles for gravlax- wonderful!!!
I may copy your idea the next time I make gravlax.
Very nice photos.

» virtual chef said: { Jan 29, 2009 - 06:01 }

thanks, renee, lisa, marija, ruth, elra and angela!

rachel: thank you. these black sesame cornets were the only ones that survive and still looked good! :)

rebecca: that gravlax was great! it took many many tries when I first started making them before it got the seal of approval from my swedish husband!

linsey: thanks! i will definitely try making the nougatine. glad you told me they are very forgiving. i hate to start something that will end up like praline pieces!

David: you should check out the other daring bakers’ masterpieces. talk about works of art!

chez: you can use black sesame seeds and grind them. might take longer but works as well.

janet: i originally thought of using mustard but i didn’t have mustard powder and wasn’t sure how it will turn out. i played safe with dill weed. but if you do try it with gravlax, experiment with mustard powder. oh…everything here is for sharing so go for it! thanks!

» Dragon said: { Jan 29, 2009 - 06:01 }

I’m starting to wish I had done the savoury tuiles. :) Great job on this month’s challenge.

» Robert-Gilles Martineau said: { Jan 29, 2009 - 06:01 }

My, my, the pics are great!
Love the Smoked salmon on the tiles!
The seafood cone/basket now is a discovery!
You are very japanese in presentation!
One day I shall have to run an article on French expression!
“Tuiles” mean tiles in French, but did you know “tuile”, especially “grosse tuile” means a sudden unexpected mishappenning! I will spare all the cheap jokes you might expect from failed tiles! LOL
Great work!

» sara said: { Jan 29, 2009 - 07:01 }

Mmmmmm, these look SO tasty! I especially like the black tuiles…so dramatic!

» Jillian said: { Jan 29, 2009 - 07:01 }

Wow, tuiles with homemade gravlax sound amazing!

» virtual chef said: { Jan 29, 2009 - 07:01 }

R-G: OMG! I think i found all instances of “tuile” in this post. thanks for letting me know R-G. :) :):) Would love to hear those jokes some day…:) Thanks for stopping by.

thanks, sara and Jillian.

» The Duo Dishes said: { Jan 29, 2009 - 08:01 }

If this isn’t fancy, what is? :) Great tuiles! Nice play on flavors too.

» Jen Yu said: { Jan 29, 2009 - 08:01 }

Kudos on all of your tuiles. They are lovely! I am really loving the black sesame powder tuiles – awesome :)

» Nichole said: { Jan 29, 2009 - 08:01 }

I love the black sesame tuile, so original! You are a true daring baker!

» lisa (dandysugar) said: { Jan 29, 2009 - 09:01 }

Wow, gorgeous tuiles! I love all of your variations, especially your black sesame tuiles. Very unique and beautiful!

» Namratha said: { Jan 29, 2009 - 09:01 }

The basket is a neat idea…well done! :)

» Audax Artifex said: { Jan 29, 2009 - 09:01 }

I think this is one of the best interpretation of the tuile recipe I have seen so far on the DBers Blog roll. A perfect 10/10 from me. The nori cones are a masterpiece keep up the excellent job.

» Manang said: { Jan 30, 2009 - 12:01 }

kaya hindi ako maka-dare sumali sa DB eh…parang ang hirap gawin talaga…super challenge! Bilib ako sa inyong members!

Galing ng pagkagawa mo. lalo na yung nori cups! Sarap siguro nung totality nung salad mo.

» Robert=gilles Martineau said: { Jan 30, 2009 - 12:01 }

Dear Rachel!
Greetings again!
Actually, the extra French “Tuile/accident” expression has its root in “true” history:
Pyrrhus died when a roof tile fell on his head as he was parading in narrow streets on a horse after a celebrated victory!
Incidentally, I think you ought to apply for the next Foodbuzz 24, 24, 24 with a posting based on 24 different tuiles recipes and pics that you could title “24 Tiles to Pave the Way”!
Very serious!
Cheers and all that!

» chef_d said: { Jan 30, 2009 - 02:01 }

Your savory cornets with the black sesame powder is very impressive, bravo!

» pigpigscorner said: { Jan 30, 2009 - 08:01 }

Love how you used your tuile! Great presentation.

» Nicole said: { Jan 30, 2009 - 11:01 }

wow! your tuiles look fantastic!!

» Leanne said: { Jan 30, 2009 - 11:01 }

Wow. Impressive. The mock nori cones are awesome.

» Mary said: { Jan 30, 2009 - 02:01 }

I was so inspired! Here’s my sweet version of “tuile sushi”.


» virtual chef said: { Jan 30, 2009 - 02:01 }

Mary, that is awesome! They both look so yummy!!! This is the spirit on which I joined Daring Bakers: sharing getting inspiration from one another….and of course our love of baking (and food!). LOVE IT!!!!

» Madeleine said: { Jan 30, 2009 - 03:01 }

Wow!!! it’s so beatiful!!!!!

Great job!

» Maggie said: { Jan 30, 2009 - 11:01 }

Everything looks wonderful but the black sesame tuiles are just stunning! Great idea!

» Ivy said: { Jan 31, 2009 - 12:01 }

Hi Raquel. You have a lovely blog and you did a great job with the Daring Bakers’ challenge. Your tuilles look so crispy and light. I invite you to come and join us at BloggerAid http://bloggeraid.ning.com

» kk said: { Jan 31, 2009 - 01:01 }

WOW!! All of your tuiles look absolutely wonderful!! I especially love the “nori” cones!! how clever and they look so great, I will have to try that myself. Great job!! -kk

» John (Eat4Fun) said: { Jan 31, 2009 - 08:01 }

Your mock nori cones look stunning and delicious. You definitely unleashed your creativity and talents on the DB Challenge. :-)

» Michelle said: { Jan 31, 2009 - 09:01 }

Love your mock nori savories! Brilliant! My husband didn’t compain, either. :)

» virtual chef said: { Jan 31, 2009 - 11:01 }

madeleine, maggie, kk, john: thank you! it was a fun challenge, even though it was a lot of work!

ivy: thanks for stopping by. i will definitely take a look at bloggeraid. btw, you nailed the greek dessert i was looking for. i believe it is the halva. your photos look exactly like the ones i had in athens and when i saw semolina and raisins, i knew that was it. i wll definitely try to make it one of these days. maybe for lent?

michelle: isn’t it great when “official taste-testers” don’t complain? at least not much? :)

» virtual chef said: { Jan 31, 2009 - 11:01 }

manang: salamat! hindi naman mahirap. matrabaho lang minsan. but it’s fun! kaya nga ako sumali dahil hindi ako marunong mag-bake. hindi ko ma-imagine na magawa ko ‘to! pati si husband, impressed! :)

R-G: 24 tiles to pave the way? very catchy title. but i will probably get lost and ran out of ideas after the first two!! i have seen the 24, 24, 24 posts of others and they were all amazing. btw, i am still trying to find a way to make “crunchy wasabi flavored soba”. have not found anything on the internet yet and i hesitate to waste my soba noodles to experiment.

» pixie o said: { Feb 1, 2009 - 01:02 }

truly inspired, your temaki tuile!!!!

» Lynne said: { Feb 1, 2009 - 06:02 }

Amazing tuiles!They all look scrumptious.

» virtual chef said: { Feb 1, 2009 - 08:02 }

thanks, Lynne and pixie o!

» Kitarra said: { Feb 2, 2009 - 04:02 }

I love the look of the black sesame cones. They are so pretty!

» Diana said: { Feb 4, 2009 - 03:02 }

What a great idea! I did a handroll crab filling too, but I love how you used sesame powder to make them black. I thought about doing the same thing with food coloring but decided it might not be worth the mess. I didn’t think about sesame powder. Brilliant!

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