Alternative Daring Baker Challenges: Gluten-Free Lemon Vanilla Tuiles with Vanilla Custard Recipe

January 29th, 2009 yum Posted in Cookies, Dairy, Daring Baker, Dessert, Valentine Day, Vanilla, custard 16 Comments »

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.

After last month’s exhausting and extraordinarily rich yule log recipe, I was really relieved that this month’s recipe was much simpler, and also lower in calorie. Our instructions were as follows:
- use one of the batters given to make a tuile
- shape it either prior (using a stencil) or right after baking and
- pair it with something light; fruit, sorbet, a mousse, or maybe even a fruit soup, think glazes or dips…..
-And finally, bend it, shape it, anyway you want it!

I loved the butterfly example that we were given to inspire us, and perhaps next time I’d make butterflies, but since Valentine’s Day is coming, I thought it would be fun to make heart shaped cookies. After all the chocolate last month, the idea of making them with delicate lemon and vanilla flavoring really appealed to me. And, when I started thinking of light sauces or creamy desserts, somehow vanilla custard called my name. Luckily I had a lot of beautiful whole vanilla beans thanks to a Costco find. The wonderful thing about working with fresh vanilla is that it makes the whole house, and your skin smell absolutely delicious. The cookies were quite easy to convert to gluten-free simply by subbing a gluten-free flour, and I didn’t even really feel the need to add xanthan gum. The only trouble I ran into is that after taking the whole (half batch) out of the oven, I was only able to shape about half of them as the rest cooled and hardened. Next time I’d probably cut the parchment paper so I could take half out and leave the rest in to stay warm. The stencil part was pretty easy and fun too- I caniballized half of a (huge) silicon baking sheet that I had to make my hearts. I’d always hated the baking sheet and found it way too big to work with. Now I still have a smaller baking sheet, if I want to use it, but I also have a sheet of cute heart stencils as well. Yay! And it didn’t cost a dime. For my shaping tools, I folded cardboard in half to make triangle shaped cooling racks. It worked fine, at least while the tuiles were still warm. I used some strawberry jam as a red fruit element for topping the custard- it wasn’t as smooth as I might have liked, but it was fun to play with.

The DH proclaimed the cookies a huge success. They were definitely easy enough to make again. I have lots of ideas for the future as far as flavoring goes, too. There is a scrumptious sounding savory option I’d love to try.. but for sweets, I think I’d enjoy trying to make lavendar-vanilla tuiles. Honey, almond, or anise flavorings would be lovely as well.

Unlike some Daring Baker Challenges, this is really one that is very doable and fun, and yields impressive results. I’d love to try making cone shaped tuiles, basket shapes, or even fortune cookie tuiles like some of my Daring Baker peers. I hope you’ll take the time and look at some of our other Daring Bakers’ creations- there are so many interesting, creative approaches to the challenge!

Check out my other completed Daring Baker Challenges:
GF Yule Log
GF Vegan Pizza
GF Eclairs
GF Danish
GF DF Cheesecake Pops
GF Vegan Party Cake

Vanilla Custard Recipe
Ingredients
2 cups low-fat (1%) milk
1 3-inch piece vanilla bean, split lengthwise
1/4 cup sugar
2 teaspoons cornstarch
1 large egg

Directions
Put milk in a heavy saucepan and add the seeds from your vanilla bean and then the whole bean. Heat but do not let come to a boil. Combine sugar and cornstarch in a bowl and whisk together until smooth. Whisk egg in and then begin adding hot milk, whisking it in slowly. When it is entirely added into the pan, pour it back into the pan and bring to a boil on the stove and let thicken. Chill and enjoy.
Gluten-Free Lemon Vanilla Tuile Recipe
Ingredients

Recipe:
Yields: 20 small hearts/6 large (hearts are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

65 grams / 1/4 cup / 2.3 ounces softened butter (not melted but soft)
60 grams / 1/2 cup / 2.1 ounces sifted confectioners 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 Gluten-free flour mix such as Bette Hagman’s Gourmet Blend*
1 tsp. lemon flavoring
Butter/spray to grease baking sheet

Oven: 180C / 350F

*Bette Hagmans Gourmet Blend, mixed in bulk:
3 cups white rice flour
1 cup potato starch
1/2 cup tapioca starch flour

Directions
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. Add the lemon flavoring. 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 heart. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes.

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. (Havent 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 dont 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.

Notes
This was a recipe taken from a book called The Chocolate Book, written by female Dutch Master chef Anglique Schmeinck.

To make my heart stencils, I traced a heart shape onto half of a silicon baking sheet (that I didn’t like) and cut them out.

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