GBBO Bake Along: Tuiles

So I've fallen behind drastically on these Bake Off posts. I've moved back to university, so only just managed to get some baking done.

I started off with tuiles. They were really easy to make however I'm going to warn you now, your fingers will hurt having to touch the biscuits straight out of the oven.

Sorry for the lack of pictures, didn't have enough time to take pictures in between taking each batch out of the oven and crying from the heat as I shaped them.

I finished by dipping the ends of the cigars in Tesco's Finest Ecuadorian Dark Chocolate*. This definitely makes these biscuits even nicer, definitely recommend this chocolate!

I used Mary Berry's recipe from the GBBO website which can be found here.

You will need: 1 baking sheet, lined with baking paper; a silicone sheet 

For the tuiles:
200g unsalted butter, softened
180g icing sugar, sifted
1 teaspoon vanilla extract
6 large egg whites, at room temperature, lightly beaten
200g plain flour
3 teaspoons cocoa powder
50g dark chocolate (your favourite), broken into even pieces

1. Heat your oven to 180C/350F/gas 4. To make the tuile mixture, put the soft butter, icing sugar and vanilla into a mixing bowl and whisk together with an electric mixer to make a paste. Gradually add the egg whites, whisking constantly. Fold in the flour, a little at a time, stirring between each addition. Cover bowl with clingfilm and leave to rest at room temperature for 30 minutes.

5. Make a template for the round tuiles using a plastic sheet or the lid of an old ice cream carton. Cut out holes 7cm in diameter. Set the template on the lined baking sheet. Spread plain tuile mixture over the cutout shapes using a palette knife, then draw the blade across the template to scrape off the surplus tuile mixture. Carefully remove the template by peeling it away from the sheet.

6. Place in the heated oven and bake for 5-6 minutes until the tuiles are just turning golden around the edges. Remove the sheet from the oven and, working very quickly, lift each warm tuile off the baking sheet with a palette knife and drape over a rolling pin so the tuile cools in a curved shape. Leave to cool and set.

7. While the tuiles are baking, gently melt the 50g dark chocolate. Remove the sheet from the oven and, working quickly, lift the warm tuiles off the sheet and gently curl them around wooden spoon handles to make neat cigar shapes. Leave to cool and set, then slide them off the spoon handles and dip both ends in the melted chocolate. Leave to set on a sheet of baking paper. (The baked tuiles – both curved and cigars – can be frozen or kept in an airtight tin for 3-4 days.)

Overall they're pretty tasty and a lovely accompaniment to a cup of tea.

* This chocolate was provided free by BzzAgent.

1 comment:

  1. Prepare the work area with a plastic sheet and put on the aprons. A flat surface is better that an easel.