Tuiles – Daring Bakers Challenge

I haven’t blogged for quite some time and it feels great to be back in the blogosphere! There is a lot of catching up to do including reading the many delicious posts of my fellow bloggers I have missed so far.

My first post in the new year is going to be the Daring Bakers January challenge. 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. I chose to make sweet tuiles out of the three suggested recipes.

Tuiles (read as tweel) are light crisp cookies that come in a variety of shapes, sizes and flavors that can be filled with anything from ice cream to mousse, pastry cream or fruit soups. In French, “tuile” means “tile” referring to the shape of the classic tuile, which is baked and then molded around a rolling pin while it is still warm. When cooled off, tuiles look like roof tiles from which they take their name.  You can shape them into any shape you want, using cups, bottles or any objects that you think could work as a mold. Here’s my experience making tuiles.

1. I shaped my tuiles into cones with my hands. Initially, I was planning to use cups as molds to shape the  tuiles, but  for some reason  my baked tuiles were not very pliable  – once  I took them out of the oven there were already somewhat crisp, so the only thing left to do was to shape them into cones as fast as I could, which I did. I suspect I baked the tuiles too long – they were a little brownish in the middle too.

2. The recipe yielded  5 large (5 inch) round tuiles. I think I could have gotten 6 if I hade made my tuiles thinner, although I was very happy with the thickness of the baked tuiles.

3. I didn’t use any stencil or cardboard to spread the batter on a baking sheet. I simply spread the batter into circles and I found it quite easy to do.

4. I stuffed my tuiles with pastry cream and fresh strawberries. It was delicious. I think chocolate pastry cream or mousse and bananas would make a great stuffing too.

So, overall I enjoyed this challenge a lot and have already filed the recipe into my keeper file. Thank you, Karen and Zorra, for a great recipe! To see how my fellow daring bakers made, shaped, stuffed their tuiles, visit the Daring Bakers blogroll.


“The Chocolate Book” by Angélique Schmeinck

Yields 5 large (5 inch) tuiles
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
Butter/spray to grease baking sheet

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.

2. 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).

3. Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. Press the stencil or a carboard on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. If you don’t have a stencil or a cardboard, simply spread about 1 tablespoon of the batter into a circle. Bake in batches, 2 or 3 tuiles at a time.

4. 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: place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

    Pastry Cream (Crème Patisserie)
    adapted from

    Makes about 1  1/4 cups – enough for 5-6 tuiles

    1 cup milk (whole or reduced fat)
    1/4 cup sugar

    1 teaspoons vanilla extract

    Pinch of salt

    2 large eggs (yolks only)

    1/4 cup cornstarch

    1 tablespoons unsalted butter, cut into small pieces

1) In a meidum saucepan, combine milk, half of the sugar, vanilla extract and salt. Cook over medium heat until mixture comes to a simmer.

2) In a medium bowl, whisk together egg yolks, cornstarch, and remaining sugar. Whisking constantly, slowly pour the hot-milk mixture into the egg-yolk mixture, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens, about 2-4 minutes.

3) Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.

4) Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).


Leave a Reply

  1. They look great! I love the strawberry’s ‘n cream factor. 🙂

  2. Yaaay! I missed you so much!

    That is so great, you shaped them with your hands! Love the strawberries with pastry cream!

  3. Nice to see to back sweetie:).Pretty tuiles,the fresh strawberries look awesome as the stuffing.

  4. An absolutely great way to get back to bloggin, I agree. And Farida, your tuile cornets with the strawberries peeping out are very tempting. More so because its strawberry season for me.:)

  5. So pretty and elegant. Nice 2009 beginning.

  6. Olá querida! Essa receita é muito deliciosa.
    Um beijo

  7. woow..F, they look so yumm! I just fell in love with them. Happy New Year to you 🙂

  8. Wow looks awesome. Nice to see you back dear.

  9. Nice to have you back, dear Farida..was beginning to wonder where you’d disappeared 😉

    And what a wonderful way to come back…your tuiles look gorgeous 🙂

  10. Hi farida
    greetings for this year again…what a way to start ..the tuiles looks great and has that subtle nice effect.

  11. Looks yummy Farida, I especially like the pastry cream and will try it soon:-)

    X Matin

  12. Glad to have u back dear…n love those cornettos. 😛

  13. Beautiful tuiles! I’m impressed by your freehand.

  14. I thought I would get tired of seeing these but I haven’t. Each post is different from the next! I love how you filled yours with pastry cream and strawberries! So tempting 🙂

  15. Great looking tuiles!

  16. Farida Honey, I am sending you a url of my blog in English. If you do not understand something, just let me know that I would respond.

    A big kiss|en

  17. Farida Honey, I am sending you a url of my blog in English. If you do not understand something, just let me know that I would respond.

    A big kiss

    You must paste the url in the address bar of your computer and click ENTER.|en

  18. MELISSA: Thank you. I love strawberry factor in many desserts:)

    MARIJA: I missed you, too! Your tuiles are a piece of art compared to mine, dear:)

    YASMEEN: Thank you. It’s great to be back among the friends again

    APARNA: Thank you.

    LAKSHMI: Thank you, dear. Happy NY to you too!

    MARGARET: DB did a great selection this time – sweet beginning of the year.

    EU MUJER: Muchas gracias! Saludos a Brazil (sorry, it’s in Spanish, but you’ll understand:)

    LUBNA: Nice to be back too.

    SUNITA: Thank you. I promise I won’t disappear for this long again:)

    ANAMIKA: To hear this from an expert feel great:)

    MATIN: So glad you like it. They are super easy to make. I am sure you’ll handle them just fine.

    NAVITA: Thank you. I am happy to be blogging again

    MAGGIE: Thank you.

    MARYANN: Glad you like it. It was such a fun challenge.

    KEVIN: Thank you.

  19. Farda, the tuiles look great! I did something very similar too. Was in a jffy and simply stuffed them with strawberries!

  20. Welcome Back!!!

    Good to see you back Farida. How are things at your end? Love these tuiles, I will try it. It seems like an easy recipe.

  21. Oh la la!!!!!!!!!!! Very yummyyyyyyyyyyy!!! I love the photo too and the colors 🙂 By the way, yes I ate the oysters raw with a squeeze of lemon juice :)))

  22. Farida welcome again!!! Im so happy you come back I missed you a lot!! Gloria

    Querida Farida que bueno que está de nuevo haciendo posts, te venía a dar una vueltecita de vez en cuando pero no estabas, pero ahora sí, gracias por irme a ver a mi blog. xxxx Gloria

  23. Perdón con la cháchara se me olvidó decirte que tus tulips están preciosas!!!! Gloria

  24. Hi Farida! Thanks for commenting in my blog 😀

    You’ve a beautiful blog and your tuiles look beautiful and yummy!!! Great job 😀

  25. welcome back to blogging farida!! BIG HUG. i have missed you so much. these tuiles are tres beautiful..what a great comeback.

  26. Your tuiles are beautiful – you did a wonderful job of shaping them. Well done and welcome back.

  27. The Tuiles look BEAUTIFUL! I would be afraid to eat them because they look so beautiful!
    Welcome back…missed you!

  28. Great job there abla! Everything is done with your nifty hands!

  29. Welcome back sweetie 🙂 You’ve done an excellent job here, well done!

    Rosie x

  30. Farida!!!! these look delicious. I love finding a quick tasty dessert to make. Perfect for the summer.

  31. What a stunning photo! Your tuile cornets are gorgeous… very, very tempting and summery.

  32. So beautiful Farida! Very delicate!

  33. OOh yummy!! the pastry cream and strawberries sound so good with the delicate tuile!! great job!! -kk

  34. It sounds great and the photo is so cute. Watching them is as nice as eating. Great job! Thanks for sharing.

  35. EU MUHER: Thank you. I got the link. Will be there.

    THE PURPLE FOODIE: Thank you. I saw yours and loved delicate look!

    MY COMFORT FOOD: Thank you for welcoming me back. I’ve been busy with kids and the cookbook and needed some time off. But I am happy to be back blogging.

    MAG: Thank you, dear.

    GLORIA: Muchas gracias, amiga. Ahora estoy aqui y no voy a desaparecer de nuevo. Lo te prometo?

    NIRIA: Thank you so much.

    DIVA: I have missed you too, diva girl. Big hug to you too.

    MARY: Thanks a lot.

    AYSEGUL: I think they get more beautiful if they are shared with friends. Wish I could share with you.

    MRS ERGUL: Cok tesekkur ederim.

    ROSIE: Thanks a lot.

    CHUCK: Glad you like it. To hear this from an expert like you is really nice.

    ANGELA: Thank you and welcome to my blog!

    CLUMBSYCOOKIE: Thanks a lot.

    KK: Glad you like them. I think next time I am going to try something chocolaty for the filling.

    ZERRIN: Welcome to my blog! Thanks for your nice words. Please visit again.

  36. They look lovely Farida! So glad to see you “back!”

  37. Your Recipes site is really great. So I’ve
    added your site into my blogsite: & I hope you will add my
    blog into your site too.

    Free Online Recipes


  38. You have just received the Lemonade Award. Stop by my blog to pick it up by copying the picture, picking ten blogs you like and posting it on your blog. I received mine this morning for posting the cornbread recipe. We are supposed to share.

    BTW, I love this recipe and will try it asap. The pictures truly make me hungry!

  39. These look fantastic! I love your site and the pics are gorgeous

  40. Hey,
    what a beautiful pic that is. Looks just lovely. Good to see ya back

  41. GRETCHEN: Thank you. I will try not to disappear again:)

    ETHEL: Thank you for your lovely award. It made my day:) I wll proudly display it on my awards page.

    NIRVANA: Welcome to my blog. Glad you like it here. I am will be off to check your blog soon:)

    DEESHA: Thank you very much. I am glad to be back too:)

  42. Hey querida Farida (I’m feeling poetic today), from one busy blogger to another, I must add I’m very happy to see you back, sharing your creative flair with all of us, once again.

    I love your tuile cornettes – too darn cute!


  43. Farida, your little cornets are so pretty! Love the filling; feels like summer!

  44. Oooh, the first picture is beautiful! They look perfect and delicious too.

    Welcome back!

  45. These look perfect! I’m very impressed and wish I could eat one right now!!!!

  46. Hi Farida, Love ur blog! I wld just like to tell u that I tried ur zebra cake and it was very successful. So successful that I could nt resist posting it on my blog with credit to u of course. I hope u dont mind. I shd have asked u fist but I was so excited that it ddnt cross my mind until after! I wld like to thank u for a lovely and beautiful recipe.

  47. MARYSOL: Gracias, amiga for your nice words:)

    VERA: Thank you. Glad to hear it from such a talented baker like yourself.

    JACQUE: Thank you.

    AVESTA: Thans a lot.

    ZURIN: Welcome to my blog. I am so glad you tried zebra cake recipe. Don’t worry about not asking beforehand. I am very flattered that you used a recipe from my blog, so no worries:) Just saw your cake, it looks great! I wasn’t able to leave a comment as your Name/URL option in the comment window is disabled:( Cheers and thanks again!

  48. Good to have you back Farida!! I missed your mouth watering posts… Nice tuiles!

  49. Wow Farida! This looks beautiful! What a great way to come back to the blogosphere! Love the new layout! It is nice to have you back!

  50. Your tuiles are lovely. They look so elegant.

  51. I love your tuile cones!

  52. beautiful!

  53. gre8 blog really tasty all reacipes

  54. very very tasty

  55. can we come to try it? :)))
    It looks sooo very yam :))

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