Thursday, January 29, 2009

Daring Bakers—Tuile Fortune Cookies and Coffee Ice Cream

Tuile Fortune Cookie
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.
Fortune cookies have been on my mind this week. Since I've never made homemade fortune cookies, I thought this tuile recipe would be perfect, and it was. I used Le Cordon Bleu brown cane sugar with vanilla instead of the vanilla sugar called for in the recipe. This sugar contains crushed vanilla beans which show as black flecks in the cookie.

To form fortune cookies, place the paper fortune on top of cookie, fold the hot cookie in half, forming a semi-circle, and press the edges together gently. Then quickly fold the semi-circle over the edge of a small bowl to create the fortune cookie shape.

As well, the Daring Baker hosts asked us to make something "light" to go with our tuiles. I couldn't resist serving mine with my favorite flavor of ice cream: coffee. Not very light, I know, but delicious. For Christmas, I received a "Supreme Ice Cream Maker" that I think my kids have enjoyed more than me since we've made Smartie, Kit Kat, and Rolo ice cream several times. But I have squeezed in time to make Bailey's, vanilla and this coffee ice cream since it's so easy to use (just a bit on the noisy side).

To see the different versions of tuiles cropping up all over the foodblogosphere, check out the Daring Bakers Blogroll. Thanks to Karen of Bake My Day and Zorra of 1x umrühren bitte (aka Kochtopf) who hosted this month.

Recipe
Yields: 20 small tuiles or 6 large

Ingredients for Tuile Fortune CookiesPreparation time: batter 10 minutes
Waiting time: 30 minutes
Baking time: 5-10 minutes per batch
Oven: 180˚C or 350˚F

65 grams (¼ cup or 2.3 ounces) unsalted butter, softened (not melted but soft)
60 grams (½ cup or 2.1 ounces) confectioner’s sugar. sifted
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 (½ cup or 2.3 ounces) all-purpose flour, sifted
1 tablespoon cocoa powder(or food coloring of choice)
Butter or spray to grease baking sheet

Using a hand whisk or a stand mixer fitted with the paddle attachment (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 to not overmix.

Cover the bowl with plastic wrap and chill in the refrigerator 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 a butterfly. Press the stencil on the baking sheet and use an offset spatula to spread the 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 (180˚C or 350˚F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape and 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. 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, etc.

Recipe for Coffee Ice Cream
1 cup whole milk
¾ cup sugar
2 tablespoons instant espresso or coffee, to taste (or ½ cup Bailey's instead)
2 cups heavy cream
1 teaspoon pure vanilla extract

Whisk all the ingredients until the sugar has dissolved. Process mixture in ice cream maker according to manufacturer’s instructions. Transfer to covered container and freeze until firm.

Tuile Fortune Cookie and Coffee Ice CreamTasting Notes
These tuile fortune cookies were perfect and very easy to make. They have a nice crunch and delicate flavor that goes perfectly with this coffee ice cream.

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  • 38 comments:

    Sara said...

    Mmmm, these look delicious! The coffee ice cream looks really yummy too!

    Jacqui said...

    Coffee ice cream. How delicious.

    pinkstripes said...

    I love your tuile fortune cookies and the coffee ice cream sounds yummy!

    Y said...

    Love your idea of making fortune cookies with the tuile mix. And that coffee ice cream looks delicious!

    TeaLady said...

    Your Tuiles came out just right. Fortune smiled on you....

    Lynn said...

    A very nice pairing. I can't have coffee but, if I could I would make this. Excellent.

    Erin said...

    I love how you made fortune cookies! That's some impressive shaping. The ice cream sounds good too!

    Dana McCauley said...

    Fortune cookies, Chinese New Year - perfect mathc. You're a genius!

    Heather B said...

    Great job on your fortune cookie tuiles! They look fabulous!

    Tammy said...

    I love the idea of making the tuile into fortune cookies - i am going to have to try that!

    vibi said...

    Oh! my... Shari, you went through a lot of trouble!
    For making fortune cookies myself last monday, I know for a fact the difference between both doughs was quite obvious... and the one for the tuiles I thought would have been way harder to make into fortune cookies! The other one I was far more elastic and maleable, easier to work with for such folds as fortune cookies!
    Mannnn... you are patient and soooo, soooo courageous!

    rainbowbrown said...

    I'm curious as to what you put on your fortunes. They're really neat. And by the way Smarties ice cream? That's far out.

    Hannah said...

    Great idea to turn the tuiles into fortune cookies! Plus, that coffee ice cream sounds incredible.

    mary said...

    Your fortune cookies look great -- and just in time for Chinese New Year! (Although I recently heard on the Splendid Table that fortune cookies actually originated in Japan...)

    I didn't have a chance to try the cookie ones this time around, but I think I might try to make them and do fortune cookies like yours. Very cool!

    Gabe's Girl said...

    How clever and ingenious! I love the presentation and pairing. Fun, fun, fun!

    StickyGooeyCreamyChewy said...

    Oooh! They look so pretty! Perfect with that luscious ice cream. I'm so bummed that I had to miss this one.

    MeetaK said...

    you truly are a genius! a great way to serve the tuiles. well done!

    chriesi said...

    Great idea! I bet the ice cream was totally delicious!

    sunita said...

    You've shaped them so beautifully...and love that scoop of coffe ice cream too :-)

    strawberriesinparis said...

    Woot! I loveeee coffee ice cream!! and what did your fortune say Shari??

    Di said...

    I still have a little batter left--I may have to give these a try. I bet my kiddos would get a big kick out of them. Wonderful job!

    Maria said...

    Tuiles with ice cream! The perfect dessert!

    Olga said...

    If I ever make this recipe again, I think I'll definitely try to make fortune cookies: yours are adorable.

    Christina said...

    Cute fortune cookies! I love coffee ice cream.

    Manggy said...

    I'm curious to see what you wrote too, heh heh :) Well done!

    Zoe Francois said...

    What a perfect tuile for the week of Chinese New Year! Coffee ice cream is hands down my all time favorite flavor!

    Michelle said...

    I made fortune cookies for my nieces with personalized fortunes last year. I think it was more fun for me, than for them.

    Your cookies look so delicously crispy!

    Darling...absolutely darling!

    Michelle

    Jenny said...

    Happy Chinese New Year with beautiful tuiles! What a great idea, the texture of the cookies did remind me of fortune cookies too.

    natalia said...

    They are great ! I wanted to make fortune cookies too but didn't get the right thickness !!

    ThePurpleFoodie said...

    Beautiful Shari, your tuiles are gorgeous.

    Grace said...

    so you say they're easy, but i would doubtless end up with a complete mess...
    kudos to you, shari--they're perfect!

    chou said...

    I love the presentation of the ice cream in a soup spoon. Great idea!

    Engineer Baker said...

    Gotta love coffee ice cream :) Your tuiles look wonderful!

    Sunei said...

    I love the way the vanilla bean speckles show through. It looks amazing.

    Leslie said...

    I love your fortune cookies! too darn cute

    CookiePie said...

    Soooooo clever to do fortune cookies, and the ice cream looks fabulous too!

    Kate said...

    Oh how clever to make fortune cookies. I have to make these, specially when i have my friends over for chinese :p

    linda said...

    Love that you made fortune cookies, especially paired with coffe ice cream...my favourite :)