Vote: A formal expression of preference for a candidate for office or for a proposed resolution of an issue. The right to participate as a voter; suffrage.
America, Red, White, and Blue is my theme for this challenge!
This month America changed. In honor of our 44th President, and all of Americans, who made History happen on January 20th 2009, I made flags, American Flags. My 4 old voted during this past year’s election at school. Weekly readers are used in class to teach the children about current events, science, art and history. On November 4th it highlighted both nominees and allowed the children to vote. Obama won the election in her class at 2:15pm with a 13 to 7 vote. The class got to watch his Inauguration and were sent home with another weekly reader highlighting Obama’s family and his new job. She was so pumped up about the whole thing, as were we. We decided to have a celebration after dinner that night. I made American Flag Tuiles and served them with some mocha buttercream, and whipped cream with sugar crystals. They were fantastic. We loved the way they tasted, almost like a sugar cookie mixed with a fresh waffle cone, but better!
Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they’re named. The Dutch angle: traditionally this batter was used to bake flat round cookies on 31st December, representing the year unfolding. On New Year’s Day however, the same batter was used. But this day they were presented to well-wishers shaped as cigars and filled with whipped cream, symbolizing the New Year that’s about to roll on. And of course the batter is sometimes called tulip-paste….
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. Thank you for allowing us the freedom to make almost anything amazing. I had so much fun with this challenge! I have also made these lovely hearts topped with Mocha Buttercream roses, served on a bed of sugar crystals. I learned a few tricks from a fellow DB’er here and here, on making Tuiles. Thank you Zoe of Zoe Bakes.
I used the following two recipes:
from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
Yields: 20 small butterflies/6 large (butterflies are just an example)
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
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet
Oven: 180C / 350F
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 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 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. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.
Bake butterflies 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 bakingsheet 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….
from The Essential Baker by Carol Bloom
Which can be found here at Zoe Bakes, with full instructions and photos.