OK…So I joined the Daring Bakers a couple of months ago. I consider myself a pretty decent baker. A daring baker, even. So it seemed like a perfect fit.
Well, for the November challenge I almost burned down the kitchen, and in December when I read the 18 pages of instructions (realizing that I would need to take a day off from work, and easily spend $50 for ingredients) I bailed. So it was with great joy I found out that we’d be baking delicate French tuiles in January. There were three tuile recipes to choose from! We were challenged to pair with a fruit of our choosing! Easy and fun, right?
Before I got cracking, I read the Daring Baker message boards and saw that a lot of people were having problems monitoring their fast-cooking tuiles. The delicate, thin wafers (think fortune cookie) were burning around the edges easily, and difficult to work into the fancy shapes we’d be expected to. Note to self.
Given that, imagine my surprise when mine not only didn’t burn, they barely cooked. Mine were more like crepes (hey, at least it’s French!) and they puffed up and bubbled in the oven…just like a pancake...despite my slathering onto the chilled baking sheet in a thin, almost transparent layer. I figured as much would happen, since the batter was the consistency of plaster of Paris (look at me with all this French!).
And molding a cooked pancake…
As if that isn’t bad enough, I opened up my brand new pint of organic lemon sorbet while they were baking and it was crystallized.
Merde. (More French! :-)
And the raspberry sauce I made by simply heating a bag of frozen organic berries and adding a scant tablespoon of sugar, then giving it a whirl with the emulsion blender after the berries had broken down a bit. This is super easy and very delicious, especially when paired with lemon sorbet as I (eventually) did here.
With that, I bid you adieu.