Recession Dinner Series #4: Tuiles with Butternut Squash Soup

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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 and Savory Tuiles from Thomas Keller.

I am going to start this off by saying this was the hardest Daring Baker’s Challenge I have done and you would never guess it by how they look, would ya?  When I saw the challenge listed I was pretty excited to try these out as I had seen Helen (Tartlette) add them to her Opera Cake , and I love snacking on them when I do buy them … so light and delicate.  I had visions of chocolate tuiles with a cup of espresso.  I also had visions of making them into fortune cookies for Chinese New Year.  Then I read through rest of the challenge and saw that I could also make savory ones and the recipe was from Thomas Keller which was no brain-er for me especially since I have never made any of his recipes and I have not had the honor of dining there – YET!

Basically, you make the batter (which is very easy, flour, egg whites, butter, salt & sugar), spread it on a pan using whatever stencil shape you desire, bake and then shape.  Well, I tried making them into cute little snowflakes, but the cuteness of the shapes ran together.  Then I decided to keep them as circles  and then roll them into little cigarettes.  Well, when your oven is 400 degrees, the items coming out of it are also pretty damn HOT!  I was completely scared!  Visions of third degree blisters all over my fingers were whirling through my mind.  I tried cover my precious little finger tips with paper towels, but by the time I got them (and I only had to walk 3 feet, remember we have a 20 sq. ft kitchen), the tuiles were not hot enough.  I ask you, my fellow Daring Bakers, how did you do it????  Our tuiles became cute little circles, whose edges gently flipped up.

We were suppose to pair it with something light or fruity, but I did not really think “savory” would go with what most would envision as being light and fruity.  So I served them with our 4th Recession/Depression Dinner, a slightly spicy and light butternut squash soup.   The slight sweetness and the saltiness of the Tuiles went really nicely with the spicy and smokey soup as well it gave it a bit of an elegant look.

Would I try this challenge again, most definitely, I just need to know how to prevent the burns, please anyone??  ;)  Please sure to check out all the other fabulous Daring Bakers, I am sure this will be a very creative challenge!

$ 8.21 for 4 servings. Dinner and lunch for the next day, as well, extra Tuiles for snacking.

Comments

  1. Mine were actually done before they looked done, so I just took them out just as they were beginning to brown around the edges. I think yours look fine, and it sounds like a great pair with that soup!

  2. Lovely! Especially with the soup, that’s a great idea to let my kids eat an otherwise scorned soup flavor!
    (I had a constant mantra going while shaping the cones: au.au.au.au)

  3. They look great. Good idea pairing them with the soup. I had trouble forming them as well until I rolled them around a baster right on the baking sheet!

  4. Mmmm, looks great to me! I thought mine were done when I rolled them, but after the additional baking, they were just right. Your pairing with the soup sounds lovely. Very pretty too.

  5. Wow, I love that you made them savory! And what a delicious soup to go along with it! YUMMMM.

  6. Very nice combination. Delicious.
    Well done for this month challenge.
    Cheers,
    Elra

  7. Mmmmm savory tuile combo! Love these DB features.

  8. A great pairing! That soup looks delicious and these tuiles are very pretty! Yummy!

    Cheers,

    Rosa

  9. Great idea to make them with a soup! They;’d be so nice with them and provide such a delicate crunch!

  10. Wonderful idea to have them to accompain soup!

  11. The Keller savory version had way more butter so I can imagine it was hard to keep the perfect shape. Nvertheless, these look perfect paired with the soup.

  12. Love the pairing with soup, and your tuiles look so lovely!

  13. I love the soup pairing! I burned my fingers too- there didnt seem to be any way around it. :)

  14. I love these lovely little tuiles. Great job on this month’s challenge!

  15. What a great idea, serving these with soup. I didn’t have much trouble with my tuiles, but the shape I picked was a pretty easy one to begin with.

    If you undercook them first, they will be easier to roll into a tube, and then you could maybe put them back into the oven to finish browning and crisping. Either that, or if they’ve cooled down too quickly and aren’t roll-able, you can always return them to the oven for a minute or so, to make them malleable again.

  16. Hey! I like your savory ones! I made mine in such a jiffy stuffed with strawberries.

  17. I ended up shaping right there at the oven because my first few were pretty much firm by the time I made it the three steps to the other side of the kitchen. :)

    Your savories look great!

  18. Hi! Thanks for visiting my blog. I would love to meet up for lunch one of these days. Love your blog, it’s very well done!

  19. I love that you paired these with butternut squash soup! That’s a very original idea. Very pretty sesame tuile. Great job!!

  20. Lovely! I love that you paired the tuiles with butternut soup!

  21. What a great idea to pair them with soup. They look really good.

  22. These would be perfect for soup crackers! Great job.

  23. I love the pairing with the butternut squash soup. I wish I had done a savory tuile.

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  1. [...] roast it with a drizzle of olive oil and fresh herbs or chop it up and add it to a stew or make a soup out of it.  Unfortunately, when I did the shopping today, they were out of butternut squash so I [...]

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