Wednesday, January 28, 2009

Hosting Daring Baker's Challenge: Tuiles!



This is my test batch of the first recipe, used them as a decoration for our Christmas dessert. It's a chocolate-vanilla cake filled with white chocolate pear mousse.

Do you ever have voices in your head? Care to listen to mine?  I was to host January's Daring Bakers Challenge assisted by sweet Zorra (aka Kochtopf) as co-host. This is an abbreviated version of what was going on in my head mid December.

You're doing what? No way, this is too easy!
- but it's something I always wanted to do but never got around to

It's just one thing!
- but I can make it sweet and savoury and allergy-suitable

People will have all the ingredients in their cupboard!
- but that's a good thing isn't it? Oh you don't think so. Credit crunch?

Listen to me now: it's a Daring Baker's Challenge. This is going to take them what? 1 hour?
- yes. yes. I know. It's January, they'll be glad after cooking month December.

Harumph! and what exactly are they supposed to do with it?
- well, you can make all kinds of shapes... get creative...crafty ...

Oh crafty huh? Ánd creative. With what exactly?
- the technique isn't as simple as you might think and I'll ask for creativity in the pairing.

Miss Smarty pants..You've covered it all. So one last question: you're a bread person. Zorra is a bread person. Where's the bread?
Eeeh.. not here. not this time. And yes we cried, a little. We wanted to..decided not to. Please, voice in my head, would you please shut up and let me finish my challenge post? Thank you.

Traditionally, 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....

The challenge in a nutshell:
- use one of the batters given, 
- 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…..
Bend it, shape it, anyway you want it!


Recipe:
Angélique Schmeinck: Het Chocolade boek
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 / 2.1/4 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.

Alternative Baking:
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:


These are my Sesame Vanilla oysters: using toasted white sesame seeds instead of almonds paired with home-made vanilla ice cream. I came back in the kitchen after making these pics (happily munching) to find my carefully scooped melon and kiwiballs.... forgot to plate them!

Nougatine:
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 in to 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.

Chocolate Tuiles
Michel Roux’s Finest Desserts
Makes 30
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.


These are my savoury babies: sprinkled with nigella seeds and paired with duck breast, cucumber which is technically a fruit ;-) dressed with home made orange/rosemary marmelade
Savory tuile/cornet recipe
From Thomas Keller "the French Laundry Cookbook"

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 remainon 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.
My notes:
** 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...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.

Wrap up: I'm hooked! These are so much fun to make and so versatile! My kids inhaled them. If you ask them they would probably say the butterflies were kiddy... You should have seen them hovering above the plate picking the prettiest...
All my testbatches disappeared with a blink of an eye. The sesame crisps were wonderfully light and full of flavour. I think I baked 40 of those and they were all gone within an hour! (Not captured in pics :-(
The savoury ones are a keeper as well, they're the perfect appetizer or amuse-bouche.
I still have to make the chocolate ones, and I have another savoury one up my sleeve, posting tomorrow!

I'd like to thank my co-host Zorra (aka Kochtopf) for her participation this month and her willingness to do tuiles over bread. Thanks Zorra! You can find her post over at 1x umrühren bitte.

I've seen wonderful creations over at our Daring Baker Forum, truly a creative, imaginative bunch of bakers. Thanks for baking with us!

100 comments:

  1. Thanks so much for hosting us and for choosing such great recipes! I really enjoyed this month's challenge :)

    ReplyDelete
  2. Thanks for the great challenge! Mine didn't turn out as beautiful and tasty looking as yours but I had a great time!

    ReplyDelete
  3. This comment has been removed by the author.

    ReplyDelete
  4. YES!! Heb ik eindelijk hét recept voor de authentieke 'Vegter's Rolletjes'. En zomaar in mijn schoot geworpen gekregen door eenvoudige deelname aan de Daring Bakers Challenge van januari. Géén botercrème. Géén ingewikkelde taartenbakkerij (helaas ook géén interessante nieuwe broodtechniek), maar wél een fantástisch leuk nieuw koekje gemaakt. Súperuitdaging.

    Inge
    (van www.mangerie.blogspot.com)

    ReplyDelete
  5. Thank you for sharing your talent and sharing your recipes.

    ReplyDelete
  6. You see! This is why you're ALWAYS supposed to listen to the voices in your head.

    Thank you so much for hosting, Karen and for giving us such an interesting challenge. Beautifully done!

    ReplyDelete
  7. The cake wrapped in a tuile at the top of the post is absolutely stunning! And white chocolate pear mousse - I need me some of that ... Thanks to you and Zorra for hsting this challenge - I was too scared to try making tuiles on my own.

    ReplyDelete
  8. This was one fantastic challenge; I absolutely loved it! Even though I was hoping you'd pick bread :P All yours look delicious!

    ReplyDelete
  9. Absolutely fabulous. Gorgeous pick & I'm hooked to your post. This was one really versatile challenge; wish I could have done more. Your post is inspirational! Thank you for being a such a wonderful host with Zorra! Have a good day!

    ReplyDelete
  10. Thank you for hosting this months challenge. I love the sesame ones and the duck breast filled coronets the best. Evryhting looks wondeful.

    ReplyDelete
  11. Karen you are simply stunning and flawless! I'm really in awe!
    This was/is an awesome and incredibly versatile challenge.
    And yes they are not hard at all. Although so far I have nothing to show. I'll be baking tomorrow.

    ReplyDelete
  12. Thank you so much Karen for picking such a challenge for us this month!
    WOW! Everything you made looks so great... I especially like the long swirls, how creative!

    ReplyDelete
  13. Thanks Karen,
    This was a very enjoyable challenge and not time consuming at all !

    ReplyDelete
  14. You really impressed me with this challenge. I am sorry I could not make it more beautiful. I have been to sick this month. I will try them again soon.

    ReplyDelete
  15. Thanks for this excellent challenge- I really had a lot of fun with it! :)

    ReplyDelete
  16. I love all the versions you made! The polka dotty butterflies and the twirlies are my favorites. The sesame vanilla oysters sound divine, though. Thanks for picking such a great challenge for us this month. I really enjoyed working on my technique with these--you're right, just learning how to spread the batter was a creative endeavor in itself!

    Also, I have conversations like that in my head all the time. All that racket keeps me up late sometimes. ;)

    ReplyDelete
  17. Thanks for hosting! I thought these were a lot of fun, and I thought it was good to have a more laidback challenge after a busy December.

    Your butterflies are gorgeous!f

    ReplyDelete
  18. Thank you Karen, for an interesting and unusual challenge and being a great host too.
    Though my challenge didn't turn out quite well (I tried salvaging something) so maybe bread might have been better for me.:D
    Seriously, though, it was a real learning experience.

    ReplyDelete
  19. I have to say it again, your tuiles are impressive!

    And thank you again for letting me be your co-host, and for insisting in tuiles. ;-)

    ReplyDelete
  20. Thanks for this great challenge I enjoyed myself thoroughly. I now will always have pretty little crispy additions to my desserts/starters!

    ReplyDelete
  21. I had a great time with the challenge even though I was expecting to make bread this month. :) Thanks so much Karen!

    ReplyDelete
  22. Thank you so much for the fun challenge. I was so glad that you and Zorra chose tuiles. Yours, of course look so beautiful especially those butterflies.
    Cheers,
    Elra

    ReplyDelete
  23. Thanks for the wonderful challenge! I really liked that recipe...

    Your creations are fantastic and ever so beautiful! I love that cake with the pretty butterflies!

    Cheers,

    Rosa

    ReplyDelete
  24. Karen, thank you SO much for the wonderful challenge! This is certainly near the top of my list of favorite Daring Bakers Challenges. I loved the creativity and how we had to learn a "skill" and not just follow instructions before throwing something in an oven!

    BRILLIANT. The dialogue in your head was very much worthwhile. And I'm glad you talked your way into it! :)

    ReplyDelete
  25. Thank u for hosting this month's challenge and picking such an usual recipe. Love the whole thing and I must say your creations are really very pretty.

    ReplyDelete
  26. What an awesome challenge! Thanks! Love all your creations!

    ReplyDelete
  27. Thanks so much for hosting Karen! These were great to make - such a lot of fun and even better to eat!

    ReplyDelete
  28. Karen,

    Thanks so much for this great challenge! It was so much fun. That said, your tuiles look fantastic!

    ReplyDelete
  29. Great challenge and what a fabulous job you did!!

    ReplyDelete
  30. Thank you Karen for a wonderful challenge, I had a lot of fun (and obviously I wasn't the only one: you asked for creativity and you were granted: DBers rock!

    ReplyDelete
  31. Those are simply stunning, so beautiful! And yes,we did need something light for January, with a few less steps. Good choice!

    ReplyDelete
  32. They are beautiful and the short time for making gave us more play time. Well chosen challenge.

    ReplyDelete
  33. Thanks for hosting this month! It was something that I have always wanted to make, but probably would have never!

    ReplyDelete
  34. Thanks so much for hosting! I love the curly q ones and wow a savory tuile with duck breast? Yum yum!

    ReplyDelete
  35. Thank you for a great challenge. It was a lot of fun. I wish I could have done fifty more. They will definitely be a part of my baking repertoire.

    ReplyDelete
  36. Thanks for a great challenge this month. I definitely need to practice some more, so I can turn out creations as beautiful as yours! =)

    ReplyDelete
  37. I enjoyed this challenge so much! Thank you!

    ReplyDelete
  38. I like the voices in your head, because they ended up asking me to make a fun challenge. :)

    ReplyDelete
  39. Beautiful! Thanks for a great challenge! :)

    ReplyDelete
  40. Your tuiles look divine! Thanks for the wonderful challenge! I had so much fun with this!

    ReplyDelete
  41. Great challenge that really did allow for a lot of freedom. I do hope to do it again when the weather might cooperate a bit more.

    ReplyDelete
  42. Thank you so much for hosting a great challenge! I really enjoyed it. Your Tuiles look amazing.

    ReplyDelete
  43. I love the glimpse into your thought process and yes, it was a perfect challenge! Thanks for hosting and I am drooling over all of your tuiles.

    ReplyDelete
  44. Oh, your butterfly cakes are so beautiful! What creativity you have! I also love your fresh savory tuile cone. Thank you for the recipes and for hosting such a fun challenge!!

    ReplyDelete
  45. Beautiful and so tempting, but I'm a bit daunted by the experience. Kudos to you for a job well done!

    ReplyDelete
  46. HiDear,
    I love what you did with the tuiles.
    My first time here and boy am glad I visited. I have fallen in love with your blog n will be oft visiting :)

    Also it would be an honour if u could stop by my blog sometime. :)

    ReplyDelete
  47. merci d'avoir choisi ce challenge, ce n'était que du fun à réaliser :)

    ReplyDelete
  48. Thanks for the inspiration!

    ReplyDelete
  49. Thanks for hosting this fun challenge! I love your butterflies!

    ReplyDelete
  50. Thank you for hosting this challenge! I've been wanting to make tuiles forever...I just needed the push!

    ReplyDelete
  51. Thanks for the great challenge! I love the idea of using nigella seeds. They have a great flavor.

    ReplyDelete
  52. LOVED this challenge! Thank you fo hosting.

    ReplyDelete
  53. Thanks for hosting the challenge! Your tuiles are beautiful.

    ReplyDelete
  54. Such a fabulous challenge and I adore your butterflies. Thanks for a great January DB!

    ReplyDelete
  55. Thank you for such a great challenge! Like you, I've always wanted to make tuiles and never quite had the nerve or made the time for it! That's why I love the daring bakers! Puts me in the position to make all these heavenly tid-bites! =) I love your presentation---makes me want to make a new batch! the duck breast and cucumber sounds divine!

    ReplyDelete
  56. Just look at all of those incredible, beautiful combinations! You are such an awesome hostess. Thank you, thank you for choosing this awesome challenge. The genius is in its simplicity and versatility. I am so impressed with everyone's challenge(s) and this really pumped the creativity in the group. You are awesome!

    ReplyDelete
  57. Awesome Challenge! I did the nougatine ones with almonds, but I think I may try them with the sesame seeds, as mine didn't stay together all that well. Anyways, all of your pictures look wonderful! =D

    ReplyDelete
  58. gorgeous! thanks for hosting such a fun challenge :)

    ReplyDelete
  59. Thank you for hosting! I didnt do so well...but there's always a next time. :-) I want to try again...my batter came out very, very thick and I still can't figure out why.

    ReplyDelete
  60. Stopped in to say hi! These look great!

    ReplyDelete
  61. Thanks for the challenge. Love the butterflies.

    ReplyDelete
  62. wow, you put so much effort in! your tuile look amazing!

    ReplyDelete
  63. Thank you for a terrific challenge--which clearly you have mastered. I will be making tuiles again and again--and I love your duck/cucumber savory concoction. Thanks for providing a reasonably-priced challenge this month.

    ReplyDelete
  64. Hey bedankt voor het hosten van deze challenge :-)! Jouw tuiles zien er supermooi eruit :-)!! XX

    ReplyDelete
  65. Thanks for the lovely challenge,like your pretty pretty presentation:)

    ReplyDelete
  66. LOVE your butterflies. Gorgeous!

    ReplyDelete
  67. Thank you for hosting!

    ReplyDelete
  68. Thanks so much for hosting this challenge! your tuiles are breathtaking! The savory ones are making my mouth water!!

    ReplyDelete
  69. Thank goodness for the voices in your head, because I was rather grateful to have this challenge in January. Think *I* might have cried if I had to stand in front of the oven for more than an hour - it's scorching over here! :)

    ReplyDelete
  70. Thank you for this challenge, yes the ingredients were in the pantry, yes it took 1 hour to bake, but what a joy after Christmas time. I'm glad you didn't listen to those voices, your challenge was perfect in every way!

    ReplyDelete
  71. I love that you went all out on this challenge.
    Awesome job.... everything looks tres delish!

    ReplyDelete
  72. Thank you for a great challenge! It was fun and now, I can't wait to make them again. Would love to get mine to look like that first picture of yours! Lovely!

    ReplyDelete
  73. hee hee, i love how you outsmarted that voice in your head! thanks for the challenge - i did find it challenging!

    ReplyDelete
  74. Thank you thank you for doing this for our challenge! I was desperate for something short and sweet and well-worth it! And you did an amazing job with yours! Inspiring!

    ReplyDelete
  75. Thank you for this challenge! I did have everything in my cupboard. Your tuiles look so pretty

    ReplyDelete
  76. I'm surprised you aren't tuiled out!! Thanks for picking this recipe.

    ReplyDelete
  77. Thanks for this delightful challenge, I can't wait to make them again :-)

    ReplyDelete
  78. Beautiful! Thank you so much for having such an accessible recipe that still taught me something new about baking. I have to convert everything to gluten-free and this worked beautifully for me. It was fun, on top of it. Thank youuuu!

    -Sea

    ReplyDelete
  79. Thank you, Karen!! This challege has been amazing and a lot of funny... Your tuiles are so beautiful!!1

    Ana

    ReplyDelete
  80. What a beautiful job you've done of this! Just gorgeous. I will say that this recipe will get tucked away because it is versatile and easy. Not too often you can say that, right? Thanks for choosing this recipe -- I've always wondered about these cute little things!

    ReplyDelete
  81. You're very talented - your tuiles are absolutely stunning and clearly you've done this at least once before :). What a fabulous presentation.

    ReplyDelete
  82. The voice in your head was wrong...thsi was an excellent Daring Baker challenge. Some of us (well, me) didn't succeed, but I've enjoyed seeing all of the creativity of all the beautiful versions the Daring Bakers have made. Thanks!

    ReplyDelete
  83. When I first saw the recipe I thought this is too simple!!! and what can I learn from this. In fact this was the most enjoyable of all my challenges and in fact I learnt the most. For some reason I'm a tuile person I really had fun doing all the different shapes. And I learnt so much about baking "cookies" from this challenge.
    Your photos and tuiles look so fab and cool. Excellent choice.

    Thank you thank you thank you

    ReplyDelete
  84. Thank you for hosting,Karen! And congrats on becoming an aunt!

    ReplyDelete
  85. Thnaks for choosing a challenge where a lot of creativity was possible.

    ReplyDelete
  86. Ik ben, net als mijn 85 voorgangers, zeer onder de indruk: petje af!

    ReplyDelete
  87. Very Talented Work,
    I love your blog and your baking.
    All the best
    Arlette

    ReplyDelete
  88. I think this was an awesome choice for a challenge. So many creative variations! You really let the Daring Bakers go wild!

    ReplyDelete
  89. Ciao ! Thank you for hosting and for choosing such a nice challenge ! I'll have to try the other recipes. I love all thr ones you made !Auguri for the new baby !

    ReplyDelete
  90. Thanks for picking such a light and interesting recipe! Your tuiles are beautiful

    ReplyDelete
  91. Wow your tuils are so beautiful, thanks for thie challenge I learnt a lot.
    Sorry I did not post on time :(

    ReplyDelete
  92. Thanks a lot for this Challenge.

    Love the stream-of-consciousness part of your post.

    Any plans of selling 70x30 cm posters of the vanilla oyster picture? ;)

    ReplyDelete
  93. Thanks for hosting the challenge! It's something I probably wouldn't have made on my own. I have to try your sesame seed crips.

    ReplyDelete
  94. Loved the challenge, and I think most DB-ers did.
    Your butterflies and cake look just perfect!

    ReplyDelete
  95. So bummed that I couldn't make it for the deadline. Still working on a post but it won't be for a while. Thanks for the great challenge!

    ReplyDelete
  96. Thanks for the sweet challenge! really enjoyed making it. your cake looked so pretty with the butterfly tuiles

    ReplyDelete
  97. These look almost too good to eat. Key word being ALMOST! I have loved all of the recipes I have tried from your blog and can't wait to try this one.

    ReplyDelete
  98. Thanks for the helpful information. Hope to hear more from you.
    add your website in

    ReplyDelete
  99. Wow, these recipes are awesome, the cookies look gorgeous. Thanks for sharing this lovely recipes to us. I'm going to try this during the Christmas holidays.

    ReplyDelete
  100. @Jane: they might look intimidating to make but trust me it's easier than you think! Happy Holidays!

    ReplyDelete

Thanks for visiting! I really appreciate and enjoy reading all your comments! If you have any questions feel free to email me. Sorry, word verification is back!