The month is fast slipping by so today is the day for the Daring Baker’s Challenge. 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. I thought this would make a nice elegant dessert for the upcoming family reunion in April so I was excited to give it a try. I chose to do the simple vanilla tuile with a lemon curd as the filling. Lemon curd is something I have wanted to make for a long time so this was the perfect time. Check out all the amazing bakers at http://www.daringbakers.com/ .
I think perhaps I wasn’t thin enough (story of my life) when I spread them out. I did make a template but decided to pipe it and then smooth them out. I think I should have let them get a wee bit darker but I took them out at the first hint of browning. Next time I will let them get darker as I think they will set up harder and hold the shape better. I rolled a few and then used a cup to mold them in a cup shape. I thought both made for a nice presentation but again I wished I had let them go darker.
The lemon curd I did an amazingly easy recipe. I now feel I can make lemon curd anytime it was that easy!
3 large egg yolks
3 3/8 ounces granulated sugar
2 1/4 ounces fresh lemon juice
1 1/2 ounces unsalted butter, softened and cut into pieces
3/4 pinch salt
1 1/2 teaspoons lemons, zest of, finely grated (optional)
Directions
In a non-reactive saucepan, whisk yolk and sugar until well combined.
Add remaining ingredients except lemon zest.
Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
DO NOT ALLOW TO BOIL.
Pour through strainer, stir in zest.
Chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming
This makes about ¾ a cup
In a non-reactive saucepan, whisk yolk and sugar until well combined.
Add remaining ingredients except lemon zest.
Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
DO NOT ALLOW TO BOIL.
Pour through strainer, stir in zest.
Chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming
This makes about ¾ a cup
I think that it is a little to loose to use in the cookie roll – stuffed in a doughnut is fine or put in the cup shaped cookie for a one bite of yummmm but otherwise I think rolled would be better with whipped cream or dipping the ends in chocolate and allowing it to harden. I hope you like mine and I can’t wait to see what everybody else has done!
Is it just me or does this look like an egg to you too?
4 comments:
Egg tuiles. HeeHee. The little tubes of lemon curd look cute.
It does look like an egg, but we know better! You've inspired me to try to make lemond curd. Thanks!
What a cute egg! Looks yummy, too.
LOVE lemon. It must have been so deliciously refreshing!!
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