A Perfect Pair – Tuiles and Strawberry Ice Cream...in time for Valentine’s Day

When the Daring Bakers challenge of Tuiles was announced this month it brought back memories of my trip to Provence. Tuiles are the very thin, crisp, light cookies that resemble the curved French roofing tiles for which they are named..and they are perfect with creamy strawberry ice cream...yum.

Last June, Dan and I rented an apartment in a renovated farmhouse, Ferme de la Platane, just on the outskirts of the village of Ansouis, surrounded by vineyards in the Cote de Luberon. Rosemary and Peter, the owners, were wonderful hosts and were always so helpful with recommendations for things to do and places to eat. It was sooooo beautiful...we visited the markets and explored this beautiful part of France. Here is a picture of me in our bedroom window that Dan took from the vineyard across the road. See the tuiles of the roof...

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.
The recipe is easy but the technique is a little challenging. Traditionally you mold the warm cookies over a rolling pin or arched form, like I did, but you can create different shapes like butterflies or mini cups to hold sorbet or ice cream.

Recipe:Yields:10 tuiles
Preparation time for 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 / 2.1/4 ounces sifted all purpose flour

1 tablespoon cocoa powder/or food coloring of choice ( I used a tiny drop of red coloring for my dots)

Butter/spray to grease baking sheet

Oven 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed)- 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 not to over mix.

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)

Line a baking sheet with parchment paper or grease with either butter/spray.

Mix a small part of the batter with the cocoa or food coloring and a few drops of warm water until evenly colored.

Spread batter on parchment in desired shapes or simple rounds, ovals etc. - thinly spread. You can also transfer the batter into a piping bag fitted with a small plain tip and pipe the desired shapes.

Place the colored batter in a paper piping bag and pipe decorations on the cookie before baking

Bake cookies in a preheated oven (350F) for about 5-10 minutes or until the edges turn golden brown. Watch them!

Immediately release from the baking sheet and proceed to shape/bend the cookies in the desired shape using : a rolling pin, a broom handle, cups, cones….

Note: These cookies have to be shaped while still warm so you might want to bake a small amount at a time.

...Now for the Creamy Strawberry Ice Cream

Makes 10 - ½ cup servings (adapted from the Cuisinart instruction & recipe book)
· 1 pint fresh ripe strawberries, stemmed and sliced
· 3 Tablespoons freshly squeezed lemon juice
· 1 cup sugar (divided in half)
· 1 cup whole milk
· 2 cups heavy cream
· 1 teaspoon pure vanilla extract

1. In a small bowl, combine the strawberries with the lemon juice and ½ cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half the berries.
2. In a medium mixing bowl on low speed, combine the milk and remaining ½ cup sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
3. Pour the mixture into the ice cream maker and let mix until thickened, about 20-25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely.

The ice cream will have a soft, creamy texture. If you would like it firmer, transfer it to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 10 minutes before serving.

Just delicious!

Until we bake again...

Penny

Sadie's Rugelach Filled with Lumps of Delight!

For me, these cookies are full of sweet memories...

Of my mom making them for special occasions...(she didn't really need a special occasion because they were a favorite with the family)... and of her teaching Elliot how to make them ...and finally memories of our most dear and gentle dog, Boomer, complimenting his grandmother, by eating the entire batch that she brought to us on one of her visits to Toronto, before any of us even got to taste one. (He was a Lab! and no - I haven't built up the courage to go to see the movie "Marley and Me" yet)

I found the recipe on a scrap of paper and I don't know what they are called but I would say that they are Rugelachs, because they are rolled like them. I made them and filled in some of the missing details...maybe Elliot will add some when he reads this. After all, this recipe was a favorite of his and he did have a private lesson.
They are quite simple to make, so don't hesitate to try them.

Here is the recipe (makes 64 small cookies) :

Preheat oven to 325 degrees.

• 1/2 pound butter
• 1/2 pound cream cheese
• 2 1/4 cups flour
• 5 or 6 cubes of Turkish Delight
• Powdered sugar for rolling the dough

Mix butter, cream cheese, and flour in food processor just until mixed and gathers together. Do not overmix.

Divide into 8 balls and wrap individually in plastic. Place in the refridgerator overnight.

Roll each ball into a circle on area dusted with powdered sugar (not flour).

Using a pizza cutter, if you have one, divide each circle into 8.
Place a very small piece of Turkish delight in the center and roll from the wide end towards the point.


Place cookies on a parchment lined cookie sheet. I needed 2 cookie sheets for this recipe- 32 cookies on each sheet.



Bake for approximately 20 minutes. Keep checking them as they burn very easily and remove from oven when slightly golden.

Cool completely, then roll in powdered sugar.

Enjoy!

By the way, Dan liked them too!

Until we bake again...

Penny

Happy New Year!

This year instead of thinking about everything I should do, I have thought about things I would like to do!

• Rent a villa in Tuscany with Dan
  


• Take a baking class in Italy (without Dan...)
  


• Go to Bath in the UK to take Richard Bertinet's bread baking class, because even though I have watched the videos and have his cookbook...I just can't knead the dough according to his technique UUUGGGHHHHH!


• Work my way through the Michel Suas book on Advanced Bread and Pastry that Elliot bought me for Christmas....I love it!
  


• Knit Elliot a pair of socks, Dan a hat and scarf, and Sadie (my great niece) a sweater (I am almost finished a sweater for her sister Isabella)
  


• Read a lot


• Volunteer for a good cause


• Make time for my family and friends


• Try not to miss a Daring Baker's challenge


• Go to the gym often so I can continue to
  


• Bake...and Bake...and Bake..

Wishing everyone a wonderful year full of peace, happiness and joy!

Until we Bake again...

Penny