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La sfida Daring bakers di questo mese vede come padrone di casa: Karen di Bake My Day e Zorra di Kochtopf,che hanno scelto come ricetta le Tuiles, delle cialdine molto duttili che prendono la forma del supporto su cui vengono appoggiate una volta cotte.
Nella tradizione olandese, questo impasto veniva utilizzato per cuocere dei biscotti per il 3 dicembre., che rappresentavano l’anno …..mentre, lo stesso impasto veniva utilizzato sotto forma di sigari ripieni di panna montata, che simboleggiavano il Nuovo Anno…..e naturalmente, questo impasto viene chiamato pasta tulipano.
Non c’è bisogno di acquistare particolari strumenti per la loro esecuzione, è necessaria solo un po’ di immaginazione se, per esempio, si vogliono dare forme particolari all’impasto (in questo caso potete creare da voi lo stencil necessario con cartoncino o fogli plastificati). E’ possibile usare qualsiasi cosa avete a portata di mano in casa…usate la fantasia!
Per quanto mi riguarda, ho dato alle cialde la forma di coppa (utilizzando come supporto per la forma, una tazza) e l’ho riempite di macedonia. Mi dispiace non aver potuto provare a dare forme particolari all’impasto, ma non ho avuto tempo libero…comunque proverò prossimamente ed inserirò eventuali aggiornamenti all’articolo, in assenza di questo, inserisco i passaggi per ottenere comunque le farfalle…sono veramente carinissime!
Grazie per questa bella sfida leggera e molto artistica!
La ricetta è tratta dal libro intitolato “The Chocolate Book“, scritto dalla Master Chef olandese Angélique Schmeinck.
Risultato: 20 piccole farfalle / 6 grandi (farfalle sono solo un esempio)
Tempo di preparazione: impasto 10 minuti, tempo di attesa 30 minuti, tempo di cottura: 5-10 minuti per ogni dose infornata
65 g di burro ammorbidito (non fuso, ma morbido)
60 g di zucchero a velo setacciato
1 bustina di zucchero vanigliato (o 7 grammi di estratto di vaniglia)
2 albumi (uova grandi), sbattuti leggermente con una forchetta
65 g di farina setacciata
1 cucchiaio da tavola di cacao in polvere / o altro colorante ad uso alimentare
Per la teglia: carta forno / burro / grasso spray
Usando un frullino a mano lavorare a crema il burro con lo zucchero e la vaniglia. Sempre lavorando, aggiungere gradualmente l’albume. Continuare ad aggiungere la farina in piccole dosi. Mescolare fino ad ottenere un impasto omogeneo e liscio. Non lavorare troppo.
Coprire la ciotola con pellicola trasparente e passare in frigo per almeno 30 minuti. (Questo impasto si conserva in frigorifero per una settimana. Togliere dal frigo 30 minuti prima dell’utilizzo).
Ricoprire una teglia con carta forno o burro. Ciò sarà utile per spargere più facilmente l’impasto se si utilizza uno stampino di cartone per le forme particolari (per esempio una farfalla). Appoggiare lo stencil sulla teglia e spargere uno strato di pastella con la spatola.
Lasciare un pò di spazio tra le forme.
A parte, miscelare una piccola quantità di pasta con il cacao e qualche goccia d’acqua fino ad uniformare il colore. Versare questo impasto colorato in un conetto di carta forno e procedere alla decorazione sulle ali ed il corpo della farfalla.
Cuocere le farfalle in forno preriscaldato a 180° per circa 5 – 10 min. o fino a quando i bordi diventano dorati. Sfornare la teglia e procedere a dare la forma desiderata alla cialda (questa operazione deve essere fatta quando le cialde sono ancora calde)
Se non si desidera fare forme con gli stencil, questo tipo di pasta può assumere forme diverse utilizzando vari supporti, come ad esempio il mattarello, il manico della scopa, coppe, coni, ecc…. si può spaziare con la fantasia.
Vuoi stampare la ricetta? Le Tuiles
The January Daring Bakers Challenge comes to us from Karen of Bake My Day and Zorra of Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
Traditionally,the 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 unfold. On New Years 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….
About my challenge, I’ve used a cup for the shape and I’ve filled it with a fruit salad! I’m sorry, but I’d not much free time to cook it, and so I’d not be able to make different shapes as butterfly or other…I’ll try to cook them very soon! I love them, they are so cute!!!
Many many thanks for this beautiful and artistic challenge!
Following is a recipe taken from the book called “The Chocolate Book”, written by the 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 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 bakingsheet 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 bakingsheet 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….
Either un-glutenize the batter given substituting the flour for any nut meal or oat flour, or as an alternative use one of the following batters below:
From Michel Roux: Finest Desserts
5.1/4 cups / 500 grams sliced almonds
(or 4.1/3 cups/500 grams slivered almonds)
3.1/3 cups / 660 grams sugar
4 tbs / 60 grams butter (optional)
2 tbs oil (vegetable, sunflower, peanut)
Makes 2.3/4 lbs/1.2 kgs! (This is the yield of the recipe given in the book, feel free to downsize!)
Preparation time: 25 minutes
Preheat oven: 180C/350F
Spread the almonds on a baking sheet and toast in the oven until lightly browned. Cook the sugar in a heavy based saucepan over low heat, stirring gently and continuously with a spatula, until it melts to a light golden caramel. Add the almonds and stir over low heat for 1 minute, then stir in the butter until completely absorbed. (This is not essential, but will give the nougat an added sheen) Pour the nougatine onto an oiled baking sheet.
Shaping: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. Work with one piece at a time, of a size appropriate to the shape you want. Roll out each piece on a warm, lightly oiled baking sheet or lightly oiled marbled surface. It is essential to work quickly, since the nougatine rapidly becomes brittle. Heat the nougatine in a microwave oven for a few seconds only to soften it if needed.
Roll the nougatine into the appropriate thickness for your desired shape, but never thicker than 1/8 inch or 3 mm. Quickly cut out your chosen shapes using cookie cutters, or the blade or heel of a chef’s knife. To mold the nougatine, drape it very rapidly over the mold so that it follows the shape and contours. Leave until completely cold before removing from the mold.
Or, cut out and using your fingers or a knife, push into folds or pleats… use as a basket, twirl round a knitting needle..
Nougatine based shapes can be made two or three days in advance, Keep them in a very dry place and do not fill with something like a mousse more than 2 hours prior to serving.
Michel Roux’s Finest Desserts
Preparation time: 15 minutes!
9 oz/250 grams dark or white couverture or best-quality bittersweet chocolate, chopped
2/3 cup/75 gr slivered almonds, toasted and cooled
Temper the couverture, and stir in the toasted almonds. Place the template on a sheet of rodoïde (or use a clean sheet of sturdy plastic such as a folder) and fill with about 1 tbs of the mixture. Repeat the process a little distance away from the first one. As soon as you have 5 tuiles fit, slide them onto a mold or rolling pin (side of a glass) to curve. Let cool completely, lift tuiles off the plastic only after the chocolate has set and just before serving, so that they keep their shine.
Would you print the recipe? The Tuiles
Here there is also the savory version from Thomas Keller “the French Laundry Cookbook”
Savory tuile/cornet recipe
1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon kosher salt (= 2/3 teaspoon table salt)**
8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds
In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.
Preheat the oven to 400 degrees F.
Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets.
There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds.
Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.
Open the oven door and place the baking sheet on the door.*** This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o’clock on a clock face) of the cornet.
Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.
When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so.
Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container.
** I’ve used 1 teaspoon fine table salt in my test-batch, and depending on what you plan to fill them with I would use less; start with ½ teaspoon. In the Netherlands I’ve never seen kosher salt but I understand it’s a coarser grind hence the substitute difference.
*** My oven door opens eh…as a door! So I placed the baking sheet on a counter that sits above the radiator (central heating thing) and that worked fine. You really need that extra heat because these babies need it to get a good shape. You could maybe slide out yr ovenrack and work on that too.
per leggere i comemnti alla ricetta, CLICCA QUI