Tuiles a la Daring Bakers

Its that time again ladies and gentlemen, that’s right… Daring Bakers Challenge Time! 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.

A tuile is a very light, crisp cookie which can be molded into any shape and filled or drizzled with anything you would like! The tuiles may be shaped prior to baking using a stencil and then shaped while still warm. I made a circular stencil out of a piece of hard plastic, but sadly I was unsuccessful… I don’t know if my stencil was too thin (needed thicker plastic sheet?) or if my batter was too wet (therefore not spreading as well?) but I did not really enjoy this challenge. I became frustrated and ended up using a piping bag to pipe shapes onto the cookie sheet. Good… I thought… seemed to be working…. until I tried to mold them!?!?! ugh… I must have piped the dough too thick because when I tried to mold them using various things (spoon, measuring cup, large spoon handle) they would crack at a certain point (and they were still quite warm so I know that wasn’t the problem). So a few of my tuiles actually turned out well (and those are the ones that I am showing in my pictures hahaha!!). I paired them with some whipped cream and peaches. Hubby and I had them for dessert on night and I must admit I was not really impressed. Maybe because I looooove my sweets, but these just did not cut it for me! I found that they didn’t have much flavour. Disappointing… I thought about attempting these suckers in to see if I would have better luck (with the changes I discussed above) but since I didn’t really like the taste of them this time, I decided not to.

While I didn’t like making the tuiles, many other Daring Bakers were much more successful than I and have made some wonderful creations!!! And I strongly encourage you to check out their blogs here before you decide not to give these a try because I am definitely in the minority on this.

 

Tuiles
From The Chocolate Book by Angélique Schmeinck

Ingredients 

¼ cup softened butter (not melted but soft)
½ cup sifted confectioner’s sugar
dash of vanilla extract
2 large egg whites (slightly whisked with a fork)
1/2 cup all purpose flour
1 table spoon cocoa powder/or food coloring of choice (if you want to add colour to your tuiles)
Butter/spray to grease baking sheet

Instructions

1. Preheat the oven to 350F
2. 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 over mix.
3. 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).
4. 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.
5. 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 tuiles.
6. Bake tuiles in preheated oven for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet 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 baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.
7. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

Chocolate Peanut Butter Heaven

OH MY GOSH….. I think I may have slipped into a cake induced coma for a few days…. wow…. chocolate… peanut butter and cream cheese… together… in one absolutely delicious cake!! Mmmmm Just writing up this post is making my mouth water. Hubby put in a request for this cake for his birthday. It was sooooo good that I made it again for my sister for her birthday and then yet again to bring to a potluck. Everyone loved it! This is a chocolate cake, with peanut butter cream cheese icing and chocolate peanut butter ganache! You have got to try it for yourself because I really can not describe all of its yummy goodness as accurately as it deserves! I will definitely be making this one again. One word of warning, this cake is very rich so make sure you only take a small piece at a time and have a nice big class of cold milk close by!

Chocolate Peanut Butter Cake
(taken from Smitten Kitchen)

Ingredients

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

(look really healthy eh? :S Try not to think of that haha!)

1. Preheat your oven to 350 F. Butter the bottoms of three 8″ cake pans and line with parchment paper.
2. Sift flour, sugar, cocoa powder, baking soda and salt into a large bowl and combine well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in vinegar and vanilla. Whisk in the egs and beat until well mixed. Scrape down the sides of the bowl and divide the mix between the three cake pans.
   
3. Bake 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let the pans cool for about 20 minutes. Invert onto wire racks and cool completely (Deb, from smittenkitchen.com recommended putting the cakes into the freezer for 30 minutes to firm them up since the cakes are very soft. I took this advice and had a much easier time handling the cakes during assembly).
4. To ice the cake (see recipe for Peanut Butter Cream Cheese Icing below), place one cake on platter or cake stand and spread 2/3 cups of icing over the top of the cake. Repeat for the next layer. Place the last cake on top and place a thin coat of icing on the top and sides of the entire cake (this is the crumb coat and is used when you are icing a cake to prevent crumbs from the cake getting into your icing, it makes the final product more attractive).  Put the cake in the fridge for about 10 – 15 minutes to firm up the crumb coat. Remove the cake from the fridge and finish icing the cake. Return to fridge while you make the ganache (see recipe below).
   
5. Pour the ganache over the top of the cake, and spread it evenly with a spatula to the edges of the cake so that the extra ganache drips down over the sides. Return the cake to the fridge for about 30 minutes to allow the ganache to set.
   

Peanut Butter Cream Cheese Icing 

Ingredients

10 oz. cream cheese, at room temperature
1 stick of unsalted butter, at room temperature
5 cups confectioners sugar
2/3 cup smooth peanut butter

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the sugar 1 cup at a time, mixing thoroughly. Scrape down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add peanut butter and beat until smooth.

Chocolate Peanut Butter Ganache

Ingretdients

8 oz. semi-sweet chocolate, coarsly chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half and half

1. In the top of double boiler combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Almond and Apricot Biscotti

I had never made biscotti before… it always seemed like something that would be too hard and time consuming to bother making. But a few days ago I was feeling in the biscotti mood so I thought I would give it a shot.

I was suprised! They were really quite simple to make… and delicious! I made Almond and Apricot Biscotti from the MayoClinic. One word of warning… these suckers are addictive! Once I started eating them I couldn’t stop! Perfect with a nice cup of tea or coffee (especially on those snowy days!)

Almond and Apricot Biscotti
(makes about 24 biscotti)
Recipe from mayoclinic.com

Ingredients

3/4 cup whole-wheat  flour
3/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
2 eggs, lightly beaten
1/4 cup 1 percent milk
2 1/2 tablespoons canola oil
2 tablespoons dark honey
1/2 teaspoon almond extract
2/3 cup chopped dried apricots
1/4 cup coarsely chopped almonds

Instructions

Preheat your oven to 350 F

In a large bowl, combine the flours, brown sugar and baking powder. Mix well. Add the eggs, milk, canola oil, honey and almond extract. Stir with a wooden spoon until the dough just begins to come together. Add the chopped apricots and almonds. With floured hands, mix until the dough is well blended. (I found that the dough would stick to my hands like crazy, floured or not… so I ended up mixing it all with the wooden spoon).

Place the dough on a long sheet of plastic wrap and shape by hand into a flattened log 12 inches long, 3 inches wide and about 1 inch high. Lift the plastic wrap to invert the dough onto a nonstick baking sheet. Bake until lightly browned, 25 to 30 minutes. Transfer to another baking sheet to cool for 10 minutes. Leave the oven set at 350 F.

Place the cooled log on a cutting board. With a serrated knife, cut crosswise on the diagonal into 24 slices 1/2-inch wide. Arrange the slices, cut side down, on the baking sheet. Return to the oven and bake until crisp, 15 to 20 minutes.

Transfer to a wire rack and let cool completely. And enjoy!!

French Yule Log

Wow! December was a crazy busy month and January is starting the same so I am rushing to try and get this posted before its too late! gah!! So here it is… I present to you the Daring Bakers December Challenge…

This month’s challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand.

We were required to make the following six elements:
1)  Dacquoise Biscuit
2)  Mousse
3)  Ganache Insert
4)  Praline (Crisp) Insert
5)  Creme Brulee Insert
6)  Icing
but were free to choose any flavours we wanted. I have posted the instructions for the variations I used .

French Yule Log

1. Dacquoise Biscuit (Almond Cake)

Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper

3/4 cup + 1Tbsp almond meal
1/2 cup confectioner’s sugar
2Tbsp all-purpose flour
3 medium egg whites    
4 Tbsp granulated sugar
   
1.    Finely mix the almond meal and the confectioner’s sugar.
2.    Sift the flour into the mix.
3.    Beat the eggs whites, gradually adding the granulated sugar until stiff.
4.    Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5.    Grease a piece of parchment paper and line your baking pan with it.
6.    Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc…) and to a height of 1/3 inches (8mm).
7.    Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
8.    Let cool and cut to the desired shape.

 

2. Dark Chocolate Mousse

Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula

2.5 sheets gelatin or 1 + 1/4 tsp powdered gelatin                     
3 Tbsp granulated sugar       
1 ½ tsp glucose or thick corn syrup       
0.5 oz water    
3 medium egg yolks
6.2 oz (175g) dark chocolate, coarsely chopped
1.5 cups heavy cream (35% fat content)
               
1.    Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)
2.    Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white). 
2a.  Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.
2b.  Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
2c.  Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3.    In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.
4.    Whip the remainder of the cream until stiff.
5.    Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of Whipped cream to temper. Add the Pate a Bombe.
6.    Add in the rest of the Whipped cream (220g) mixing gently with a spatula.

 

3. Cinnamon-Milk Ganache Insert

Equipment: pan, whisk

4 Tbsp granulated sugar       
2/3 cup – 1 Tbsp heavy cream           
A pinch of cinnamon                   
2.7 oz (75g) milk chocolate, finely chopped
3.2 oz (90g) dark chocolate, finely chopped
3Tbsp + 1/2tsp unsalted butter softened

1.    Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber colour.
2.    Heat the cream with the cinnamon (use the quantity of cinnamon you want to infuse the cream, a pinch is the smallest amount suggested… I used a fair amount) until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3.    Pour the hot caramel-milk mixture over the milk and dark chocolate. Wait 30 seconds and stir until smooth.
4.    Add the softened butter and whip hard and fast. The chocolate should be smooth and shiny.

 

4. Praline Feuillete (Crisp) Insert

Equipment: Small saucepan, baking sheet (if you make lace crepes). Double boiler (or one small saucepan in another), wax paper, rolling pin

To make 2.1oz / 60g of gavottes as needed in the recipe for the praline feuillete insert below (lace crepes – recipe by Ferich Mounia):
1/3 cup  whole milk            
2/3 Tbsp unsalted butter               
1/3 cup – 2tsp all-purpose flour       
1 Tbsp beaten egg
1 tsp granulated sugar
½ tsp vegetable oil

1.    Heat the milk and butter together until butter is completely melted. Remove from the heat.
2.    Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
3.    Grease a baking sheet and spread batter thinly over it.
4.    Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

3.5 oz (100g) milk chocolate       
1 2/3 Tbsp (25g) butter       
2 Tbsp (1 oz / 30g) praline (I used nutella instead)
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K if you do not want to make your own lace crepes. 

1.    Melt the chocolate and butter in a double boiler.
2.    Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3.    Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

 

5. Vanilla Crème Brulée Insert

Equipment: Small saucepan, mixing bowl, baking mold, wax paper

1/2 cup heavy cream (35% fat content)       
½ cup whole milk           
4 medium-sized egg yolks
2 Tbsp granulated sugar
1 vanilla bean

1.    Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2.    Whisk together the sugar and egg yolks (but do not beat until white).
3.    Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4.    Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center. (Use a water bath when cooking the creme brule)
5.    Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

 

6. Dark Chocolate Icing

Equipment: Small bowl, small saucepan

½ Tbsp powdered gelatin or 2 sheets gelatin                
¼ cup heavy cream (35 % fat content) 
5 Tbsp granulated sugar
¼ cup water
1/3 cup unsweetened cocoa powder

1.    Soften the gelatin in cold water for 15 minutes.
2.    Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3.    Add gelatin to the chocolate mixture. Mix well.
4.    Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

 

Assembling The Log

1. Line your pan or mold with plastic wrap.
2. Pipe one third of the Mousse component into the mold.
3. Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
4. Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
5. Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
6. Pipe the last third of the Mousse component on top of the Praline Insert.
7. Freeze for a few hours to set. Take out of the freezer.
8. Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
9. Close with the Dacquoise.
10. The Next Day… Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
    Cover the cake with the icing.
    Let set. Return to the freezer.
    You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc…
    Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.

 

Results: I loved loved loved this yule log!!! The recipe looks very intimidating but its really not that hard if you are well organized. I brought mine to my parents house for dessert one evening and everyone loved it. I will definitely be making this one again!! The only thing I would do differently is to break the praline insert into small pieces and sprinkle it on top of the mousse as it was fairly difficult to cut through this layer and keep the rest of the cake from tumbling.