This month's challenge is brought to us by Karen of Bake My Day and Zorra of Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
I'm glad that I can manage to finish this challenge although it wasn't a difficult one. I've been burned out from work as we joined the event Dine About Town.
- 65 g softened butter
- 60 g sifted confectioner’s sugar
- 3 g vanilla extract
- 2 egg whites
- 65 g sifted all purpose flour
- 5 g basil seeds
1. Preheat the oven to 350 degrees F.
2. Cream butter, sugar and vanilla to a paste on low speed.
3. Keep stirring while gradually add the egg whites.
4. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not over mix.
5. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up.
6. Press the stencil on the silpat and use an off sided spatula to spread batter. Leave some room in between your shapes. Sprinkle with some basil seeds.
7. Bake for 4-5 minutes or until the edges turn golden brown.