Thursday, January 29, 2009
Daring Bakers - Tuiles
This month's challenge is brought to us by Karen of Baking Soda 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.
Karen and Zorra asked us to choose one of the batters given, shape it, and pair it with something light.
I made the plain tuile recipe, and used it to make flower shaped tuiles and fortune cookies.
I paired the flower shaped tuiles with a passionfruit and white chocolate mousse with raspberries from Nigella Lawson's Forever Summer:
To make this mousse, refer the recipe here. You end up with fluffy white chocolate mousse on the top, and raspberries in a kind of passionfruit syrup underneath.
When eating the mousse, I scooped it into the tuiles, like a little boat. It was a delicious combination.
I paired the fortune cookies with a beef and lemongrass stir fry from Janelle Bloom's Fast, Fresh and Fabulous:
To make this stir fry, you will need:
600g beef strips
2 teaspoons cooking oil
1 finely chopped stick lemongrass, white part only
2 crushed cloves of garlic
1/2 cup cashew nuts
1 1/2 tablespoons cooking oil
1 tablespoon fish sauce
1 tablespoon palm sugar (I used brown sugar)
juice of 1/2 a lime
150g snow peas (I left mine whole for texture, although Janelle recommends slicing them)
cooked jasmine rice to serve
I also added a chopped red capsicum for colour.
Place the beef strips in a bowl and toss with the first quantity of oil in the above list, lemongrass and garlic.
Put the cashews in a cold wok over high heat, and toast, then tip them onto a plate. Heat the wok over high heat, then once is is hot, add the second quantity of oil and use it to coat the wok. Cook the beef in the wok in 4 batches, then remove to a plate.
In a small bowl, stir together the fish sauce, sugar and 1 tablespoon of the lime juice. Place this mxture, the cooked beef, the snow peas (and capsicum, if using) and the toasted cashews in the hot wok, and stir fry for aorund a minute. Serve the meat over cooked rice.
Because the tuile recipe is for a sweet batter, the fortune cookies made out of it were rather odd with the stir fry, but no matter - they were fun to make.
Thanks to Karen and Zorra for hosting this month's Daring Bakers' challenge. To check out what creative ideas other Daring Bakers had for their tuiles, go to the Daring Bakers blogroll.