Another month comes to a close and that means it’s time to reveal the Daring Baker Challenge. 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.  These are not something considered “everyday” or “ordinary” but I was really surprised at how easy they are to make… which means they might just become more everyday in our household :) {continued}

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. They can be savory or sweet, topped with seeds or flavored with extracts, made into various shapes or curved into somewhat functional bowls.  

The ingredients are simple and these are very easy to make. The difficult part is timing the baking so the tuiles are just starting to brown around the edges but not so brown that it’s hard to shape them.  It’s important to make only 2-3 at a time since when they come out of the oven they start to cool immediately and the only way to properly shape them is when they’re very hot and malleable. Tuiles can be used as decorative elements on a plated dessert or shaped into scalloped-edge bowls and filled with sorbets, gelatos, fresh fruit, salsas… or berry yogurt and chocolate pudding as I did here :)

If you’d like the recipes, please head over to the blogs of either hostess Karen or hostess Zorra.  Also please check out the tuiles made by the other Daring Bakers – there are some incredible creations!

Have a delicious day :)

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