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. We were also challenged to pair our tuiles with a light, fruity treat.
Because our lemon tree is overflowing with Meyer lemons, I decided to go for a lemon pudding from Luscious Lemon Desserts which is a cute little lemon cookbook that I got a while back but have never really used much. Made with Meyer lemons, the pudding was mild yet distinctively lemon flavored and not too sour. It was really creamy and delicious, with a fairly soft set compared to commercial puddings. Although I would say the pudding is best served chilled, make sure to taste it warm as that's definitely a treat as well! I'm glad to have finally tried out this cookbook and I'll definitely be trying some more recipes from it while our tree has so many lemons.
As for the tuiles, the flavor was nice but overall the cookies felt like more of a garnish. I had a hard time getting the cookies thin enough and they were definitely a little too thick and soft in the middle. I would like to try them again, either with this or one of Alice Medrich's recipes, to try to get them really crispy all the way through (which is what I think of when I think tuiles). The cookies are a little fussy for my taste, but it was definitely interesting to try the new technique.
Tuiles (adapted from The Chocolate Book by Angélique Schmeinck)
65 grams / 1/4 cup softened butter
60 grams / 1/2 cup sifted confectioner’s sugar
7 grams vanilla sugar (or substitute a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup sifted all purpose flour
Butter/spray to grease baking sheet
1. Preheat the oven to 350 degrees.
2. Using a hand whisk or a stand mixer fitted with the paddle on low speed, cream the butter, sugar and vanilla sugar 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.
3. 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; just take it out 30 minutes before you plan to use it).
4. Line a baking sheet with parchment paper and grease with either butter or oil spray. Chill the tray in the fridge for at least 15 minutes. Press the stencil on the baking sheet and use an offset spatula to spread the batter. Leave some room in between your shapes.
5. Bake in the preheated oven for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet with an offset spatula and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm.
Meyer Lemon Pudding (from Luscious Lemon Desserts by Lori Longbottom)
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 large egg yolks, lightly beaten
Zest of two Meyer lemons
Pinch of salt
1/2 cup fresh Meyer lemon juice (from about four lemons)
2 T unsalted butter at room temperature
1. Prepare everything in advance so that you will have the lemon juice and butter ready to add as soon as the pudding comes off the stove.
2. Whisk together the sugar and cornstarch in a medium saucepan (off the heat). Add a little bit of the milk and whisk until smooth. Add the rest of the milk and whisk to combine. Add the yolks, zest, and salt. Cook the mixture over medium heat, whisking constantly, until the mixture thickens and the whisk leaves a trail on the surface of the pudding.
3. Remove the pan from the heat. Pour in the lemon juice and butter and stir vigorously until the butter is completely dissolved.
4. Force through a strainer into a large serving bowl. This will filter out the lemon zest and any bits of cooked egg, leaving you with a perfectly silky pudding. Cover with plastic wrap, pressing the plastic wrap down to cover the surface of the pudding completely so that a skin cannot form. Let cool to room temperature. The refrigerate, covered, for at least 2 hours or up to 3 days.
Your tuiles are just per-fect ! And the meyer lemon pudding : yummy !ReplyDelete
Delicious combination! I love how you got a perfect ring around the edge of your tuile too :DReplyDelete
Great job on our challenge. Love the pairing with lemon pudding. Sounds really delish!ReplyDelete
I LOVE meyer lemons! I decided to do blood oranges even though I have some meyers right now. Great job. I need to make that pudding...ReplyDelete
Very pretty! I am soo jealous of your lemon tree!ReplyDelete
Great job! I love the meyer lemon pudding. Perfect tuiles!ReplyDelete
Great job! I love your presentation!ReplyDelete
Your meyer lemon pudding wow looks delicous. Your tuile looks so light and beautiful! Amazing comboReplyDelete
What perfect tuiles! I love the menon-flavored pudding!ReplyDelete
You have lemon trees? Overflowing lemon trees? I'm so jealous!ReplyDelete
Great job with this month's challenge.
Mmmmm! Your tuiles look lovely but what I'm most wowed by is the meyer lemon tree in your yard. I can only imagine how great the crunch of the tuile matched the unctuousness of that slightly tangy pudding.ReplyDelete
Oh, I have both of the books, I use them a lot too. You did really well Sara. I really like that you pair the tuiles with lemon pudding. Sounds absolutely delicious.ReplyDelete
I am so jealous you have meyer lemons in your yard! Excellent job on the tuile!. I would love to taste the pudding....yum!ReplyDelete
I love Meyer lemons, and you're so fortunate to have that kind of access to them. In any event, your presentation is so elegant and mouth watering. Kudos!ReplyDelete
Mmm, that looks so good! Love the lemon and blackberry combo =D!ReplyDelete
Agreeing with previous commenters- you have a lemon tree!! Lucky duck.ReplyDelete
I think of the crispy lacy sort of cookies too. Those could be Florentines or something, maybe.
I want some pudding.
Perfect tuille! And the pudding sounds quite refreshing!ReplyDelete
beautiful! i keep hearing about meyer lemons everywhere, i might have to try this pudding recipeReplyDelete
I think your tuiles look great and the lemon pudding was a fab idea. Great job on the challenge.ReplyDelete
The meyer lemon pudding is the perfect accompaniment to your tuiles Nice job!ReplyDelete
Perfectly done and well paired!ReplyDelete
I love how your tuiles have the perfect browned edge. And I think they would be fantastic with the meyer lemon and blackberries! Nice job!ReplyDelete
Simple and very pretty :)ReplyDelete
That Meyer Lemon Pudding sounds really good! Nice tuiles!ReplyDelete
Seems your tuile experience was similar to mine. I've seen a few recipes that are more drop cookie like, that just spread on their own. I think I'll try that if I want to make tuiles again. But I'm not such a fan of fancy garnishesReplyDelete
Wow, lemon pudding made with lemon from your backyard! Haha, if I had a backyard, a lemon tree would be the first thing I plant! Your tuile looks so nice, and the presentation is gorgeous =DReplyDelete
Really beautiful, elegant presentation!ReplyDelete
Yum! This looks light and comforting. Beautiful job.ReplyDelete
What an elegant dessert! It looks perfect!ReplyDelete
Lovely presentation and great choice in pairing- It all sounds delicious!ReplyDelete
Very nice with the pudding. Love the presentation.ReplyDelete
Like everybody else, I'm envious of your meyer lemon tree! Crisp tuile and delicate smooth creamy lemon concoction... lovely combination! Yum!ReplyDelete
The pudding sounds fantastic and made with your own lemons is even better. Great job!ReplyDelete
Your tuiles came out perfect!!!ReplyDelete
Your tuile is lovely, but that pudding is divine!ReplyDelete
Out of all the DBs - you hit the nail on the head for us - Meyer Lemon & blackberries .... WOW! Then you toss in some delicate tulies (not the chunky ones we made) and you have the "perfect" dessert - very sweet!ReplyDelete
Very nice photo of your results. Meyer lemon pudding sounds delish.ReplyDelete
This is a lovely presentation, the lemon pudding sounds wonderful, too. I especially like the blackberry on top. Great job!ReplyDelete
Hi Sara , your tuiles are perfect and the pudding ... Delicious!!!ReplyDelete
Oooh, your own lemon tree! Your dessert looks beautiful, something I would choose off a menu!ReplyDelete
Your pudding sounds delicious! Great job!ReplyDelete
Nice combination of tuile and pudding. :)ReplyDelete
Not-out-of-a-box pudding is still on my to-do list.
They do look perfect, Sara! The pudding must be delicious!ReplyDelete
The pudding sounds so good! I love the combination of lemon and blackberries. I thought they were too fussy and I wouldn't make them again, but then made them only a week later for something else! I definitely am still in the experimentation stage to find the perfect thickness/crispiness.ReplyDelete