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Monday, November 4, 2013

Cocoa Tuiles

It's been a long long while since I last joined the Bake Along. I have meant to join in the past few Bake Along(s) but didn't manage to join in time. Never mind, today is an exception :)

When I saw the topic 'Tuiles', it got me intrigued. I remember seeing tuiles in this Parisian cafe before. That was really long ago. Come to think of it, I feel pretty bummed about not even trying those tuiles. As you can see where this is coming already, it is definitely my first time baking tuiles.

Tuiles are pronounced as 'tweel'. Note that the 's' is silent. Yes, indeed it is very French ;P According to Alice Medrich, these tuiles is a quintessential cookie experience in a world of its own - ultrathin, elegant, addictive, very flavourful and infinitely flexible once you get the hang of them. You can even roll them into little cigarettes or shaped as tiny ice cream cones for a fancy party.

An important point to note is timing of the bake. Remember these cookies are ultrathin so you need to be very careful with the timing that you bake them so they don't burn.

This recipe is from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-your-mouth cookies.

Ingredients:

56g butter, melted and still very warm
112g caster sugar
29g cocoa powder, sieved after measuring
1/8 tsp salt
2 large egg whites
10g plain flour

Method:

  1. Preheat oven to 170 degrees celsius. 
  2. Cover baking sheet with aluminium foil and smoothen it to remove any wrinkles.
  3. Grease the aluminium foil with baking spray and use a brush to ensure that the baking spray is spread evenly throughout the baking sheet.
  4. In a small bowl, whisk together the melted butter, sugar, cocoa and salt.
  5. Whisk in the egg whites.
  6. Add the flour and whisk fold in only until combined.
  7. Let rest for at least 10 minutes or cover and refrigerate for up to 3 days. I refrigerated the batter for about a day.
  8. Allow batter to return to room temperature.
  9. Drop level teaspoons of the batter about 3 inches apart onto cookie sheets.
  10. Using a small offset spatula or the back of a spoon and in a circular motion, spread the batter evenly into 3-inch rounds or ovals or other shapes to about 1/16 inch thick.
  11. Bake (watch it carefully) for about 1o to 12 minutes (I used 9 minutes only) until the edges are slightly darker than the rest of the cookie.
  12. Shape and roll your cookies while hot from oven and be gentle with them. To retain the crispness, put the cookies in an airtight container once they are cool. They can keep for at least 1 month. Trust me, it won't be a week before they are gone ;)




After much 'coercing', I managed to grasp the technique of trying the curve the cookie like potato chips. The trick here is to do it fast. With an injured finger already, trying to curl the hot cookie can be pretty daunting. But nevertheless, I still managed to roll the cookies over a rolling pin but only a few managed to be curved. The rest just broke with a loud crisp CRACK!! Erm, epic fail right? Haha Those that broke ended up in my mouth anyway ;P

To be honest, the tuiles tasted so good that they were truly very addictive! One is just not enough and before you know it, you'll probably had more than 3 in your tummy. Alice Medrich, your cocoa tuiles is definitely genius!!



Can you literally see how ultrathin these beauties are? I love them and the crackling sounds they make when you bite into them.

I'm submitting this post to Bake Along #54 organized by Joyce, Lena and Zoe.



I'm also submitting this post to We Should Cocoa #39 hosted by Rebecca of BakeNQuilt.com for this month and organized by Choclette of Chocolate Log Book.



I'm also submitting this post to The Biscuit Barrel by I'd Much Rather Bake Than...


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