January Challenge: Tuiles

This month for the Daring Bakers challenge, the hosts, Karen aka Baking Soda at Bake My Day!  (from the Netherlands) and Zorra aka Kochtopf at 1x umrühren bitte decided to lighten things up with a selection of tuile recipes from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux, allowing everyone to use a little creativity to come up with their dish incorporating one of the tuiles.

“Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they’re named. The Dutch angle: traditionally this batter was used to bake flat round cookies on 31st December, representing the year unfold. On New Years day however, the same batter was used but this day they were presented to well-wishers shaped as cigars and filled with whipped cream, symbolizing the New Year that’s about to roll on. And of course the batter is sometimes called tulip-paste….”

——>DOMESTIKATE<——

tuiles rolled up “cigarette” style and dipped in white chocolate and chopped pistachios

and now for the final dish…

passion fruit mousse glacée (that means frozen;-) with a chocolate tuile, a couple cigarette tuiles, and a passion fruit coulis and some chopped pistachios (i wish i had white plates, all of the detail would have shown up much better.)

Thanks for checking out all the photos, and as always check out the other bloggers results from this month’s challenge by heading on over to the daring bakers blog roll!