Tuileapalooza – Tuile Cookies, Sweet and Savory | Parsley, Sage and Sweet

Tuileapalooza – Tuile Cookies, Sweet and Savory

January 29, 2009 at 1:00 am | Posted in Appetizers, Cookies, Daring Bakers, Dessert, Fruit, Puddings, Seafood | 78 Comments
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First off, a warning.  This is a really long entry.

Now that I’ve warned you, I’d like to add another little blurb.  In case you were wondering why my blog seems to only contain Daring Bakers entries the past several months, it’s because I cannot cook or bake on anywhere near even a somewhat daily basis due to my injury.  Once I’m all healed up, you’ll be seeing a lot more entries along with the DB  and other challenges.

Not quite the Venus de Milo

With that said, I had to skip last month’s Daring Bakers challenge due to the rec kitchen being used for holiday preparations and services, and the many  steps in preparing the Buche De Noel.  Although I’m quite familiar with the Buche De Noel, and make several of them every Christmas, the layered, frozen version of it would have been extremely difficult to execute in my wheelchair due to the lack of available space.  Add to that the crazy amount of equipment my friends and family would have had to lug over – I didn’t want to burden them during the holiday fracas.

To say I was bummed is an understatement.  I was dying to take part in it, and found myself mentally concocting flavors and decor, even though I knew it was all for naught.  Due to the aforementioned bummer, I went a little crazy with this month’s challenge – Tuile Cookies.

Before I get to this month’s challenge, I’d like to update you all on my medical situation.  I’m home now, due to my insurance running out DUE to the whacky opinion of the first orthopedist and the 1 1/2 months I spent at the center trying to rehab a knee that wasn’t surgically repaired.  I wanted to leave the center using a cane, with the ability to get up my stairs without %$%#ing railings.  Well, you can’t have everything, right?

I have a physical therapist who comes to my home only twice a week, so my progress has definitely slowed down a bit.  However, we’re working on tackling the most important stairs for me, the stairs down to the kitchen, along with 90 degree knee bending, which is the worst, most excruciatingly painful part of this.

Back to the stairs to the kitchen, my favorite place in the world.  There are only two steps, but they’re big and steep, and, as mentioned above, there’s nothing to hold onto to get up or down them.  Even when I do manage to do it with comfort and I guess you could say ease, which still isn’t easy, the ability to cook and bake is null and void . Until I can use both hands to retrieve stuff from the fridge and cupboards and stand for long periods steadily, I’m out of commission en la cucina.

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Because of all of the above, for this month’s challenge I gathered a rotating entourage of friends and family to bring the equipment and ingredients to the breakfast nook right above the Mount Everest of kitchen stairs.  I sit at a table, internally (and sometimes externally) bitching and moaning because I can’t do this stuff myself.  Their duties (heh) also include putting stuff in the oven and taking it out, which posed a slight problem in this month’s tuile challenge since you have such a small window of time to shape them.  Because of that, I didn’t do much shaping and stuck to basic squares, triangles, rectangles, circles.  I rolled one batch into Pirouette like cookies, so that was a ‘move fast’ feat in itself.

Regardless, I’m so thankful for their time and help, more than words could ever convey. Even the leftovers my parents brought me for lunch yesterday was more than appreciated (throw some scraps to the invalid is a running joke we have going).  When it came time to cook the coconut cream and limoncello-lemon curd,  I used an electric fondue pot.  Surprisingly, it worked well.  When you have an injury that prevents you from doing some of the most simple things in life, it’s amazing how resourceful you become.

Nutella - Cinnamon Sticks - Rolled Cinnamon Cookies filled with Nutella

Coconut Cream Bowls with Bruleed Bananas and Coconut Tuiles

Everyone was rewarded  (well, the absolute least I could do for them at this juncture) with a tuile dessert a week, for three weeks.  Although enjoyed, I’m pretty sure they’re sick of them by now.

Finally, onto this month’s Daring Bakers challenge.  As usual, I’d like to thank this month’s hosts; Karen aka Baking Soda of  Bake My Day! and Zorra aka Kochtopf at 1x umruhren bitte  This couldn’t have been a more perfect challenge for me in terms of ease and creativity, due to my current situation.


I decided to go with some sweet tuile batter variations of down home dessert  favorites such as lemon meringue pie, coconut-banana cream pie, and some sort of cinnamon cookie along the lines of a snickerdoodle, all with a twist.  I used the savory tuile recipe to make one of my ‘famous’ party appetizer recipes  The recipe is a version of boursin cheese using mascarpone instead of cream cheese, and served with homemade garlic-chive bread.

This time, I added a relish to it, a tomato – horseradish relish.  It’s not only aesthetically beautiful, but it’s a perfect flavor addition to this preparation.  But, when this month’s challenge was announced, I thought, ‘Why not some garlic-chive tuiles instead?’  They’re delicate and not as sturdy as the bread (so it’s probably better to spread the cheese on them instead of dipping), but they pair beautifully with the cheese.

First layer of  Limoncello Meringue Napoleon, or just serve like this, a pistachio tuile lemon meringue cookie sandwich!

With that said, I did encounter several catastrophes, especially with the Limoncello Meringue Napoleons.  A huge tray of gorgeous corkscrew tuiles crashed to the floor and I was only able to salvage a few corkscrew pieces for presentation.  With all the running back and forth to the oven to keep them pliable, that was an hour of my friend’s time and my asbestos hands, wasted.

Even worse, the fully assembled napoleons had to sit for an hour due to my forgetting to ask someone to bring me the mint and lemon peel for the final presentation.  I didn’t have another someone in the vicinity, so waiting was my only option.  This resulted in droopy, weeping meringue filling, which you can plainly see in the finished napoleon photo below.  I also broke about a million tuile bowls for the coconut cream bowls. Those became edible ART (see the first photo in this entry).

Here are the Daring Bakers master recipes for sweet and savory tuile batter, followed by my recipes.   Please scroll down through all the recipes to view more photos.

Sweet Tuile Recipe
From”The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.

Yields: 20 small butterflies/6 large (butterflies are just an example) Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

  • 65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
  • 60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
  • 1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
  • 2 large egg whites (slightly whisked with a fork)
  • 65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
  • 1 table spoon cocoa powder/or food coloring of choice
  • Butter/spray to grease baking sheet

Oven: 180C / 350F

1. 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 overmix.
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).

2. 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 such as the butterfly. 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 wings and body of the butterfly.

3. Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet 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. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones etc.

Alternative Baking:
Un-glutenize the batter given by substituting the flour for any nut meal or oat flour.

Savory Tuile/Cornet recipe
From Thomas Keller’s  The French Laundry Cookbook

  • 1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour 
  • 1 tablespoon plus 1 teaspoon sugar 
  • 1 teaspoon kosher salt (= 2/3 teaspoon table salt)**
  • 8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch 
  • 2 large egg whites, cold 
  • 2 tablespoons black sesame seeds

Preheat the oven to 400 degrees F.

1. In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.

2.Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets.

3. There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds.

4. Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.

5. Open the oven door and place the baking sheet on the door. This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o’clock on a clock face) of the cornet.

6. Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.

7. When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so.

8. Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container.

Limoncello Meringue – Pistachio Napoleons

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                                      Weepy meringue, tired of sitting! 

Limoncello Lemon Curd

Ingredients

  • Grated zest of one lemon
  • 1/2 cup lemon juice (about 3 to 4 lemons)
  • 6 large egg yolks
  • 3/4 cup sugar
  • 7 tablespoons cold butter, cubed
  • 1/4 cup limoncello liqueur

Swiss Meringue

Ingredients

  • 8 large egg whites
  • 2/3 cup granulated sugar

Pistachio Sugar

Ingredients

  • 1/2 cup shelled pistachios (salted or unsalted, your choice)
  • 1/2 cup granulated sugar

For the Limoncello-Lemon Curd

1.Finely grate the lemon zest. Squeeze enough juice to equal 1/2 cup. Strain juice through a fine, wire-meshed strainer. Set aside.

2. Fill a medium saucepan with enough water to come 1 1/2 inches up the sides of the pan. Bring to a simmer over medium-high heat. In a heat-resistant bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Add the reserved zest and juice and whisk to combine.

3. Set the bowl with the egg mixture over the simmering water and whisk constantly until mixture thickens, 10 to 12 minutes. The mixture will turn a light yellow color and coat the back of a spoon. Remove the bowl from the heat and whisk the diced butter into the curd, 1 tablespoon at a time, allowing each piece to incorporate before adding the next. Stir in the limoncello. Strain the curd through a wire-meshed strainer and place in a clean, non-reactive container. Cover with plastic wrap, pressing the plastic wrap onto the surface of the lemon curd to keep a skin from forming. Chill completely in the fridge.

For the Swiss Meringue

1. Fill a medium saucepan with enough water to come 1 1/2 inches up the sides of the pan. Bring to a simmer over medium-high heat. In a heat-resistant bow, lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

2. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl.

For the Pistachio Sugared Tuile Squares

1. Grind the pistachios with the sugar in a food processor until fine.

2. Using a 2 1/2 to 3-inch square template, spread 18 squares of the above sweet tuile batter recipe on a silpat or parchment lined baking sheet.  Sprinkle each square with pistachio sugar and bake as directed.

Assemble

1. Fill a pastry bag, using any tip you prefer, with the swiss meringue, leaving some extra meringue for the plates and topping.  Fill another pastry bag and tip with the limoncello curd.  OPTIONALLY, you can spoon the lemon curd onto the tuiles if you’d like.

2. Place a small dollop of the swiss meringue on a plate and top with one pistachio tuile square, sugared side up. Pipe dots (or just spoon some on) of the curd on top of the tuile to cover, then decoratively pipe some meringue over the curd.  Using a torch or your oven broiler, brown the meringue (For this preparation, I highly recommend investing in a kitchen or blow torch if you don’t have one.  It’s SO much quicker and VERY easy).  

3. Top the meringue with a dot of limoncello curd (to hold the second tuile in place) and then the second tuile, sugared side up, and repeat the above on the second tuile.  Top with one more tuile square.  Pipe the center of the top tuile with a swirl of meringue (brown if desired) and garnish with candied lemon peel, fresh mint and tuile corkscrews (roll thin, piped lines of baked tuiles around a pencil or wooden spoon).

4. Repeat with 5 more plates so you have 6 individual servings.  Each napoleon should  contain 3 tuile squares.

Camembert – Mascarpone Garlic Cheese Rillettes with Tomato-Horseradish Relish and Garlic-Chive Tuiles

Garlic - Herb Cheese Rounds with Chive Tuiles

Mascarpone-Camembert Garlic Herb Cheese

Ingredients

  • 3/4 cup mascarpone cheese
  • 1/4 cup softened unsalted butter (1/2 stick)
  • 2 clove of garlic, chopped
  • 1/3 cup cubed Camembert cheese
  • 1/4 cup finely chopped red onion
  • 1 to 2 tablespoons finely chopped fresh dill
  • 1 1/2 tablespoons (or more to taste) fresh lemon juice
  • salt and pepper to taste

1 cup chopped chives for assembly

Tomato-Horseradish Relish

Ingredients

  • 1 cup diced grape or cherry tomatoes
  • 1/4 cup finely chopped red onion
  • 1 Tablespoon chopped fresh cilantro
  • 2 teaspoons prepared horseradish
  • 1 Tablespoon extra-virgin olive oil
  • 1 teaspoon red-wine vinegar
  • salt aand pepper to taste

For the Cheese;

1. In a food processor, combine the camembert, mascarpone, butter, cheese and garlic. Mix at full speed, scraping down the sides of the bowl, until uniform. Add the lemon juice, then pulse until combined. Remove the mixture to a bowl and stir in the chopped red onion and dill.

2. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer mixture to a serving bowl or pack into 4-10 (depending on the size you use.  I used eight 3-inch ring molds) individual ring molds and let chill, covered, on a baking sheet until firm.  The longer it sits in the fridge before serving, the more flavorful.

For the Tomato-Horseradish Relish;

1. Combine all ingredients and let marinate at room temperature for at least an hour.  Store any leftover in an airtight container in the fridge.

For the Garlic-Chive Tuiles

1. Follow the  recipe for savory tuiles above, omitting the black sesame seeds.  Add 2 cloves finely chopped garlic to the batter.  Using about a 2 to 3-inch triangle template, spread about 20-30 triangles onto a silpat or parchment lined baking sheet.  Top each triangle with chopped, fresh chives.  Bake as directed.

Assemble

1. Garnish bowl of Garlic – Herb Cheese with tomato relish and serve with the garlic-chive tuiles. If using ring molds for individual servings, dip the outside of the mold in hot water and gently pop out each round of cheese.  Roll the sides of each mini-cheese round in chopped chives and place onto a serving place.  Stick several of the garlic-chive tuiles into each round, around the top, and spoon some tomato-horseradish relish in the middle.

Note - Sometimes I add smoked trout or smoked salmon to the cheese mixture.  Just add last and pulse in the food processor.

Coconut Cream Bowls with Bruleed Bananas and Coconut Tuiles

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Coconut Cream

Ingredients

  • 2 cups coconut milk
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons cornstarch
  • 2 eggs
  • 2 tablespoons butter
  • 1/4 cup coconut oil*
  • fresh or packaged coconut flakes, toasted AND untoasted

Bruleed Bananas

Ingredients

  • 6 bananas, peeled, split vertically, and cut horizontally into thirds – you should have 24 halves of banana
  • 1 1/2 cups granulated sugar
  • melted chocolate of your choice

F6r the Coconut Cream

1. In a medium saucepan over medium heat, bring the coconut milk to a boil.  reduce the heat to low and keep on a slow simmer.

2.  In a medium bowl whisk together the eggs, sugar, salt and cornstarch until combined.  Temper the egg mixture with a little of the hot coconut milk.  Pour the milk-egg mixture back intio the saucepan with the rest of the coconut milk and stir, cooking on low heat until it coats the back of a spoon.

3. Remove from heat, then stir in the butter, vanilla extract and coconut oil.  Strain through a sieve into another bowl, cover the top of the cream with plastic wrap and let cool.  Once cool, refrigerate until ready to use.

For the Bruleed Bananas

1. Place the banana halves on a baking sheet and  sprinkle each half with about  1 Tablespoon sugar.  Either put under the broiler until caramelized or use a kitchen torch on each one. Drizzle with melted chocolate.  Set aside to harden and cool until ready to assemble.

For the Tuile Bowls and Coconut Tuiles

1.  Using the recipe for sweet tuile batter above, spread six 5 to 6-inch circles on a parchment or silpat lined baking sheet.  Also spread 4 or more off kilter triangles (you can use a premade or homemade template for both). Sprinkle the triangles with untoasted coconut flakes.  Bake as directed above.

2.  Immediately mold the circles around upside down 5-inch bowls.  Dip the tops of the bowls in melted chocolate if desired.

Assemble

1.  Fill each tuile bowl with some of the coconut cream.  Place 4 bruleed bananas around each bowl, resting each from the center to the edge (you might want to place each tuile bowl in a regular bowl that fits, since the bananas can weigh down the tuile and crack it).  Drizzle with some melted chocolate and top with toasted coconut.  Place a coconut tuile triangle or two into the coconut cream, in the center of each bowl.  Makes six individual servings.

*Coconut oil is available in Asian or specialty markets

Nutella filled Cinnamon Sticks

Nutella - Cinnamon Sticks - Rolled Cinnamon Cookies filled with Nutella

Directions

1.  Add two teaspoons of cinnamon to the above sweet tuile batter recipe.  Spread about 20 2 by 5-inch rectangles on a parchment or silpat lined baking sheet.  Sprinkle the tops with a little extra cinnamon or cinnamon sugar.  Bake as directed, then while still warm, roll tightly around the handle of a wooden spoon or a pencil.

2.  Fill a pastry bag with a small, plain tip with Nutella (homemade or jarred) and pipe gently into each side of the cinnamon stick until full.  Makes about 20 sticks.

Well, that’s all folks.  Please make sure to visit the Daring Bakers Blogroll to see what luscious creations my fellow Daring Bakers came up with.

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78 Comments »

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  1. Hi :-)
    Oh My God, it’s Amazing !!!
    YOU did a great job ;-)
    Have a nice day LisaMichele.

  2. … and in French :
    Prompt rétablissement !

  3. Wow, you went all out! Your results look fantastic.

  4. Hmm, nice choice in blog layout! ;)

    And I seriously love what you did with the tuiles here, both sweet and savory. Such beautiful presentations on top of all that, too!

  5. OMG, that was worth the long scrolling;)

    beautiful….and beautiful!

  6. Wow, you are sooo creative! Everything looks perfect and delicious! I particularly like the Napoléon…

    Cheers,

    Rosa

  7. OMG – I literally had your blog open when you commented on mine. WOW!!!

    But also shows that girls with good taste know what’s up, right?? :)

    I CANNOT believe you did all that being in a wheelchair. Unfrickinbelievable! You should win an award. I was all “poor me” when I had tendinitis surgery and couldn’t use my right hand for a week!!

    WELL DONE!!!

  8. WOW! Your effort and execution is truly mindblowinga definite Tuileapalooza. I especially love the Limoncello Napoleon. Bravo bravo!

  9. Wow, someone’s had fun here :p I love your first one, and don’t think i could resist the nutella filled sticks!!!

  10. Oh wow, you really out-done yourself. I kept scrolling and scrolling and it was a never ending stream of tuiles. Beautiful!

  11. Wow! You really outdid yourself! Fantastic!

    http://strawberriesinparis.wordpress.com

  12. WOW! You went all out on this one, Lisa!
    I’m not even going to ask if you had fun! LOL
    Everything looks soooo creative, what imagination you have! I’m floored!

  13. Wow, amazing! I need to make the Limoncello Naploleon soon, and the Nutella Sticks, too…

    I wish you all the best for your knee. G

  14. WOW you DID go a little nuts! But I have to say, that lemon napoleon… OMG. I need it, now! I have some homemade limoncello I made for Xmas gifts using meyer lemons and you have given me a great idea on how to use it. Its great you had friends and fam to help you. But seriously, when are you baking for me?!

  15. Good grace, you really done well here. I really like all the dipping, especially the limoncello. Sounds so delicious.
    Cheers,
    Elra

  16. Way to work the savoury! Great use of tuiles here. Dare I say it? I think you’ve hit a home run!

  17. OMG I love the nutella-cigars!! These look so really mouthwatering :-). Anyway all your tuiles came out really pretty :-)! Compliments and hope your knee gets well soon!

  18. Holy cow, Lisa! You more than made up for missing last month’s challenge. It’s incredible that you were able to accomplish all that!!!! It ALL looks wonderful, so creative.

    GO YANKEES! I’m looking forward to the upcoming season. We’ll see how it all pans out. I think it may be a lack of chemistry. They certainly have plenty of talent. I also know that in the past pitching has not been as strong as it could be….I just don’t want Boston to win. I’m okay with us not so long as they don’t either.

    My twin boys though only 12 just made the jump to the “big” fields! Their first tournament is this weekend. GO STING!!

    Thanks for coming by my blog and your thoughtful comment. I kept meaning to email you to find out how it was going especially after you missed last months DB challenge but one of the Twins broke his hand and of course Christmas is crazy especially with three children!

    Take care, hope you’re moving about better soon! We’ll be here waiting to see what you create.
    Sorry so longwinded!
    ~ingrid

  19. I hope you’re feeling better soon. I love all your tuiles. My favourite is the napoleon. I love limoncello! Great job with this month’s challenge.

  20. You were really, really bummed about December’s challenge then? ;) I did miss seeing your entry but figured that there’d be no way you could manage it in a wheelchair.

    But, yay! You caught tuile fever and I think this is your best challenge yet! I love them all, but I especially adore the Nutella-filled cinnamon sticks. Wow!

  21. Everything looks just perfect!

  22. Weepy meringue? Who cares? You had me at “limoncello meringue pistachio napoleons”! They look divine; everything looks divine. What a creative response to the challenge!

  23. Guauu!! Good job!! Looks delicious!

  24. Wow! I love your take on the traditional desserts!!

  25. Wow Lisa you really went to town with this one! I had no idea your injury was giving you so much trouble, hope you recover completely soon! I love all your creations, but my favourite is the napoleon!

  26. Wow– that is really all I can say– Wow! Limoncello Meringue Napoleon look amazing, I want to eat one right now! Bravo!

  27. You are more than amazing!Wow you actually pulled off all these and so perfect!!Congratulations!!I am so into the cinnamon chocolate filled sticks-I will try it very soon!!And the coconut cream with bruleed bananas!!!Oh my goshhhh. Seriously, you mastered it!

  28. You are totally a Daring Baker. Despite of your health issues you did this challenge many time and all of them were successful and look delicious. I am really impressed!

  29. I am so impressed – I found the amount of time overwhelming for just one type of tuiles. Gorgeous!

  30. Wow. Wow. Wow.

    What gorgeous, creative work. You really took the challenge to the next level. I can practically taste the limoncello napoleon – I almost licked the computer screen.

    Can’t wait ’til the next challenge to see what you come up with!

  31. Very very (!) impressive! All of yout tuiles are looking amazing! Great photos!

  32. What an amazing job, from entrée to desert.Great variety of flavours and choices…But my favorite one is the limoncello napelon….
    Take care!

  33. I’m amazed that you could do any of this from a wheelchair. Baking, and esp. tuiles, is not exactly a sit down kind of business! Yay for great family and friends. Your various tuiles look great!

  34. Wow! EVERYTHING looks amazing, good job! The Limoncello Lemon Curd recipe sounds gorgeous, I’ve been looking for something to do with my bottle of limoncello, so I will definitely give this a whirl! Btw, get well soon!

  35. Ooooh, these are all so pretty! You were really creative with all the ideas…they sound SO delicious. :) Yum!

  36. Ahhh they all look great! But the clincher would have to be those nutella cinnamon sticks! Hats off to you for managing to do this, despite your injuries!

  37. Wow… they all look so delicious.
    You did such a wonderful job on this month’s DB Challenge!

  38. You went above and beyond, my goodness. Everything looks great, but I think the napoleons are my favorite (but I’d probably munch the most on the nutella filled ones).

  39. What a great idea. Nutella tuiles! Reminds me of those pirouine cookies you can buy.

  40. ..and you did all of these on a wheelchair??!! Bravo to you, everything looks perfect, the merinugue doesnt look weepy at all from where I’m looking!

  41. OMG! This is awesome!! 5 diff tuiles!? I wish I could sample all of them :-) Impressive job, Lisa!

  42. OMG, you are better than the best. Haven’t seen something as good as this in ages! WOWEEEEEEEEEEE!! Well done; you are a true true DB!! What an amazing array!

  43. Thank you all for your sweet and flattering comments! I just wanted to clarify that I don’t have a wheelchair now that I’m home, just non-mobile chairs, and a walker to get from point A to B, slowly! Truth be told, I miss the wheelchair since I could use BOTH hands and not worry about falling, not to mention I could retrieve things for myself. However, I still wouldn’t be able to get down the stairs to the kitchen, so the healing process plus physical therapy is the only route!

    —-

    Jessica – The Pirouline cookies were exactly what I was thinking of when I decided to pipe (aka overfill) the cinnamon sticks with Nutella ;)

  44. Mmm, your tuiles look beautiful! I love all of the different shapes you used =D!

  45. Um, wow! I am in complete awe of your tuiles. They look fantastic and delicious!

  46. Oh, how I love lemon curd.

    The savory tuiles look lovely. And yummy.

  47. Lisa, you have totally blown me away with this out of this world incredible presentation!! BEAUTIFUL staging and photos, and all those flavours, where do I begin? NUTELLA. Yum. Lemon curd limoncello!! Wow!! It must have all tasted AMAZING :) Bravo to you girl, for pulling this off in your current state! Keep up the healing :) I can’t wait to see what you do next!

  48. Beatiful job!!! amazing!

  49. Your desserts look appetising and bravo for your effort, I’m very impressed. Napoleon is a brilliant idea, as is the cigars with nutella… am also going ga ga over your savoury tuiles and rilletes. Amazing job, I hope you recover soon!

  50. Whoa…talk about going all out! You did a fabulously wonderful job! Very well done! :)

  51. Wow! You had some beautiful creations! My strawberry “chutney” is just crushed strawberries with a little bit of sugar — easy greasy! We’ve had a few local strawberries earlier this month and I can’t wait for them to be in full swing!

  52. Wow I love your ideas and presentation and I really feel for you on the stairs and not being able to cook. I hope you are more able soon because I very much understand the frustration, I got SPD when pregnant with my second son (he is now 10 months) and I only didn’t use a wheelchair because I was basically house bound but I spent several months adding up the time I would have to stand to cook a simple supper and trying to decide if that would mean agony and being bedridden the next day.. I missed three Daring Bakers in a row because they were out of my reach. I ended up getting a barchair which was high enough to sit at the work surface and/or hob which helped a bit but still needed an assistant as getting up and down wasn’t much of a option.

  53. Everything looks fantastic, Lisa!!! I love your m
    napoleon tuiles…

    Ana

  54. OK, add me to the list of people who say WOW! They not only look like they taste amazing, but your photography is fantastic! Great job! I am adding your site to my blogroll for all my fellow foodies to enjoy!

    Thanks!

    The OTHER Lisa…

  55. I just love the Garlic-Chive Tuiles with Smoked Trout – Camembert Rillettes with Tomato-Horseradish Relish photos. Sorry to hear about the accident, good that you are getting better even if it is slow. Thanks for the nice comments on my blog. Also the lemon curd sounds excellent.

  56. Wow! Your results look great! The Napoleon, coconut cream bowl and the cinnamon sticks. However, the smoked trout with garlic and chive tuiles is what I’d be having since I’m a salt-aholic. lol!

  57. Your recipes are truly spectacular, both as salty sweet! Sure that I learn many things from you! Thank you very much for your comment! Kisses

  58. Thanks for your comment on my blog. Your tuiles are amazing — every single one of them! I feel . . . erm, lazy . . . in comparison! (Especially since all of my limbs work properly.)

  59. Clever, clever, clever. The napolean and the savory and the coconut….Wow! Well done!

  60. Let me just say WOW!!!! I’m so impressed with all of your creations. I finally realized that these were like the outside part of a pirouline…which is what you made last! The second version looks SO good…what a great cocktail snack. I’m impressed…and with a bum knee! Hope your knee is better soon.

  61. So many creative variations! I love the Limoncello lemon curd – lucky for me, I’ve got two bottles of Limoncello that I need to use up!

  62. Wow Lisa, you did so many amazing versions! they look great

  63. oh my goodness your tasty recipes make me want to do the tuile challenge and try your variations! congrats on a fantastic challenge and i absolutely love the napoleons, yay! :)

  64. I’m inspired! I must try everything that you posted in this entry. My tuiles didn’t work out so well, but after seeing your tuiles, I’m definitely giving it another try, and limoncello will be involved for sure. Your ability to go above and beyond the requirements of the challenge despite physical difficulty is also truly inspiring. Thanks! and I’ll definitely be checking in here again.

  65. Great job and it was fun reading your post. Hope your knee heals fast so life isn’t so difficult. I love all your tuiles, you’re an inspiration.

  66. Oh my gosh, you really did go mad for this – how fantastic! Such delicious-looking creations… you put my ‘effort’ to shame! Mmmm, nutella-filled cinnamon sticks (heads for the kitchen…)

    PS You’ve inspired me to try a little harder this month!

  67. OMG..I am tired just looking at all the work you have done here!Great job

  68. Esther – WOW, you went through a similar hell, although it was much worse since you were pregnant! To see/hear about others who have conquered much worse situations/injuries is humbling and inspiring. So glad you’re healthy and able to take part in the DB challenges again. Also, a much belated congratulations on the birth of your baby!

    ——–

    LisaD – I would love to link back to you. Thanks so much for adding me to your blogroll, and your kind words :)

    ——–

    claire – The second shot of the nutella-cinnamon stick is the ONLY one that rolled flawlessly – no flap, no cracks etc. This is why I used it for the closeup, while tying some of the others up in string for the first photo of them. I ‘doctored up’ the second stick by brushing lots of extra cinnamon on it, which looked great, but the cinnamon flavor was wayy over the top..NOT as tasty as the others. The things you do for beauty! LOL

  69. WOWOWOWOW! I’m speechless. You went all out. I love, love the limoncello napoleons. Gorgeous!

  70. overachiever.

  71. you surely did go all out!! i’m so impressed!! i love the garlic chive tuiles the best and i can’t wait to try that myself! excellent job on ALL of your tuiles! yipee!! -kk

  72. Lis,

    You rocked it once again, and everything was awesome!!! I can’t wait ’til you open your place!

  73. What an amazing job you’ve done, Lisa! I love them all!
    I wish you the fastest recovery possible! Please, take care!

  74. Smashing job! You are a tru DB my dear!!
    Love them all but I love that Limoncello Napoleon a whole lot!!

  75. omg, you went all out!!! I think the savory one is my favorite :)

  76. i love your Lemoncello Meringue, great unique idea!

  77. Lisa, I was browsing you recipe index and was instantly smitten with the nutella-filled cinnamon stick recipe. Serisouly, I paused for a moment, my pupils dilated. These two are my all-time favourite flavours!!! Thanks for putting it together for me :) (well, I realize it wasn’t “for me”, but you get what I mean!)

  78. [...] 1/4-inch pastry tip for my first sheet of plain Milanos, and ended up with a thin, crisp ‘tuile like’ cookie, which most seemed to strive for in this challenge.  However, if you look at [...]


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