Twirling Tuiles

Daring bakers are twirling tuiles in January and from what I've seen, the results will make your head spin in amazement! 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.

Though relatively easy to make, one would think, it was a little tricky.  I opted to make the savory tuiles (from "the French Laundry Cookbook" by Thomas Keller)  flavored with cracked black pepper and topped with smoked salmon and avocado to serve as appetizers for a dinner i was hosting. I also served an olive oil ice cream so I had spare egg whites around the kitchen. First No-No! I don't think day old egg really work, perhaps with the exception of the macarron which I've not dared to try yet...

The first batch I made already had a texture that didn't spread very well. Though it didn't, I felt it was separating or liquefying and needed some 'kelvinating' 911. Then every single piece broke as I tried to roll it over a makeshift tin foil cornet mould. Figuring on the eggs as the culprit, I cracked another two eggs and whipped up a second batch. These tuiles came out much better, formed easily and were devoured easily too! 

Thank you to Karen and Zorra for a great spin!

SAVORY TUILES  adapted from Thomas Keller

1/4 Cup + 3 tablespoons (65 g) all purpose flour

1 tablespoon plus 1 teaspoon sugar

1 teaspoon kosher salt (2/3 teaspoon table salt)

8 tablespoons unsalted butter, softened but cool to the touch

2 large egg whites, cold

cracked black pepper

In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the butter until it is completely smooth and mayonnaise like in texture. Using a spatula, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, until batter is creamy.

Preheat oven to 400 degrees F.

Make a 4" hollow circular stencil. Place the stencil on the silpat and spread batter in an even layer. There should be no holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have moulds or to fill the silpat. Sprinkle with  freshly cracked black pepper.

Place silpat on a heavy baking sheet and bake for about 4 minutes until batter is set and you see it ripling from the heat. The cornets may have browned in some areas but they will not be evenly browned. 

Open the oven door and place the baking sheet on the door.***This will help keep the cornets warm as you roll them to prevent them from becoming too stiff to roll. Flip a cornet over the sheet pan and place a 4 1/2 inch cornet mould at the bottom of the round. If you are right handed, you will want the narrow side to your left. The tip of the mould should touch the lower left edge (7 o'clock) of the cornet.

Fold the bottom of the cornet and around the mould. Arrange the cornets, seam side down on the pan so they lean against each other to prevent rolling. Bake for another 2-3 minutes until cornets are golden brown. Remove from oven and cool for 30 seconds or so.

Gently remove the cornets from the moulds and cool for several minutes on a paper towel. Stores up to 2 days in an airtight container.

SMOKED SALMON AND AVOCADO FILLING

100g finely diced smoked salmon

1 small ripe avocado

olive oil

lemon juice

salt 

pepper

combine all ingredients just before serving and scoop into the cornets. Garnish with chives.  I served my cornets in little glasses on a bright plate. Enjoy!