Tuile cups with stewed apples

After the really complicated pick for December's Daring Baker's challenge, I was really excited to see that this month's recipe, which though requires some technique, was decidedly less involved. 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.

With so much choice, I was a little hard pressed as to which one to make, but ultimately decided to go for the plain Tuiles. Now I've made tuiles just once before, so by no means am I an expert in this. It took several batches of tuiles before I was finally happy with the thickness, the crispness, the browning at the edges and the shaping of them. I made both the regular curved shapes by draping the tuiles over my rolling pin, and also made tuile cups by putting them into a scalloped silicone baking mould.

Since the challenge called for something fruity and all I had in my kitchen at the time were apples, I simply stewed some apples and put them in the tuile cups. To finish, I gave them a light dusting of cinnamon.

Tuiles

From The Chocolate Book by Angélique Schmeinck

5 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

Butter/spray to grease baking sheet

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).

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 baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes.

Bake tuiles in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet 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 baking sheet 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….

Yields: 20 small tuiles/6 large

TWD: Fresh Ginger and Chocolate Gingerbread

Its Tuesday again, and that means its time for yet another Tuesday with Dorie post! Out of all the cookbooks that I own, that is without a doubt, hands down, my most used one and its thanks, in no small part, to the efforts of this group. This week, the chosen recipe is Fresh Ginger and Chocolate Gingerbread.

Like so many recipes that I get to make as part of the TWD group, this is probably one that I wouldn't have chosen on my own. Yet, many times after making these recipes, I come to realize what I would have missed out on. This was another one of those.

The chocolate and ginger combination worked really well here, with the sweetness of the chocolate icing helping to tone down the tang of the ginger. I did, however, choose to leave out the crystallized stem ginger as I was afraid it would be too "gingery". I didn't miss it, but fans of ginger may want to throw them in for that added kick!

For recipe, click here.

TWD: Savory Corn and Pepper Muffins

It may be a new year but the TWD-ers are still working through Dorie Greenspan's Baking: From My Home to Yours! This week's pick was Savory Corn and Pepper Muffins.

Now, having had a break for the holidays, which though extremely restful and nice, I was itching to return to my kitchen and my beloved baking equipment. In addition, I was dying to test out some new kitchen gear which I had received as Christmas presents (Thanks guys! You know who you are). 

Since I've only been back in London a week, I still haven't quite gotten my routine down yet, so today saw me rushing home from work to whip up this recipe and put up this post! Thankfully, being a muffin recipe, they were in the oven in no time.

I have to admit, I'm not a huge fan of cornbread. I'm even a lesser fan of Mexican food and related flavours, so today's recipe wasn't really for me. Still, I'm glad I made these for it gave me a chance to use the brand new plates that I received as a belated wedding present from M's aunts and uncles.

For recipe, click here.

TWD: Buttery Jam Cookies

In the run up to the Holiday season, things have just been so hectic and its been two weeks since I participated in TWD. Thankfully, this week's TWD pick - Buttery jam cookies - couldn't have been easier to make. Additionally, the uncomplicated ingredient list meant I didn't even have to step out of my house to pick anything else up.

The original recipe calls for apricot jam but Dorie provides some alternatives that can also be used. I chose to stick with the original and I thought the cookies were absolutely delish! They are small, bite-sized and perfect with a cuppa.

For recipe, click here.

Daring Baker's Caramel Cupcakes

Once again, its time for a Daring Baker's challenge and after several rounds of savoury offerings, I was happy to see that this month's challenge was a sweet one! This time, the pick was a Caramel Cake with Caramelized Butter Frosting by Shuna Fish Lyon.

As I often do, I turned this cake recipe into cupcakes as I always find that makes it easier to share with friends, and in keeping with holiday spirit of this season, I decorated them with some "bling". All of the components of this cake were easy to make and I managed to do them all within about 2 hours. If you are pressed for time, however, the frosting can be made ahead and kept in the fridge and I imagine the caramel sauce can be as well.

The results? Scrumptious, but extremely sweet. Definitely for caramel lovers only.

Caramel Cake with Caramelized Butter Frosting

Recipe by Shuna Fish Lydon of Eggbeater

For the cake:

10 Tablespoons unsalted butter at room temperature

1 1/4 Cups granulated sugar

1/2 teaspoon kosher salt

1/3 Cup Caramel Syrup (see recipe below)

2 each eggs, at room temperature

splash vanilla extract

2 Cups all-purpose flour

1/2 teaspoon baking powder

1 cup milk, at room temperature

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

For the caramel syrup:

2 cups sugar

1/2 cup water

1 cup water (for "stopping" the caramelization process)

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

For the caramelized butter frosting:

12 tablespoons unsalted butter

1 pound confectioner’s sugar, sifted

4-6 tablespoons heavy cream

2 teaspoons vanilla extract

2-4 tablespoons caramel syrup

Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.

To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

For original recipe source, Bay Area Bites, click here.

Daring Bakers hosts this month:

Dolores from Culinary Curiosity

Alex from Blondie and Brownie

Jenny of Foray into Food

Natalie of Gluten-a-Go-Go