This month Daring Bakers challenge hosted by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf was tuiles. There were four different recipes given to choose from including a savory one. First, I had a solid intention to make them all. Then, I waited, and waited a little bit longer… , and then some urgent matter came up…, and I ended up doing the challenge the night before the due date. I basically, fixed it from what I had at home. Procrastination is definitely not a virtue.
The tuiles recipe I used is adapted from “The Chocolate Book” by Angélique Schmeink. I have to say I was surprised how well they retained their crispiness compare to other recipes I tried before. I baked vanilla and chocolate leaf-shaped tuiles, and made some hazelnut brittle leaves as well. I served the cookies with the mousse which was a simple combination of a chestnut puree, mascarpone, whipped egg whites, and rum; I added some gelatin to set the mixture and turn it into mini-tortes. The crust was ground hazelnuts, chocolate cookie crumbs, melted chocolate, and more rum. I sprinkle some grated bittersweet chocolate over the top of the mousse and placed a rum-flavored chantilly quenelle (I was pirating in my previous life) on the top of each serving. There was also a chocolate–caramel sauce (not shown) to decorate the plates.