food+photography

I will not balk at a challenge again. I will not balk at a challenge again.
I will not balk at a challenge again. I will not balk at a challenge again.
I will not balk at a challenge again. I will not balk at a challenge again.
I will not balk at a challenge again. I will not balk at a challenge again.

This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x unruehren bitte aka Kochtopf.
They have chosen Tuilles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuilles from Michel Roux.

Thank you. Really. I sit before you, humbled.

Yes, admitted, I entered into this challenge with the “Oohh, it’s all about the creativity.” excitement. Right up to figuring out what my little tuiles should should taste like and be flavoured with. I was dripping with excitement. It IS citrus season after all.
Still sticky from the tangerine marmalade made just a couple of days ago, I wanted to incorporate the sweet, fragrance into serving these tuiles.

I’d settled on one of my favourite things: Crème brûlée, just without the brûlée, so I could serve it inside the tuiles.
Scented with cardamon and a hint of Contreau, I thought the custard would pair up really well with a candied tangerine slice and a cardamom spiked tuile. Mmmmm.

The custard was made, hell, I even made meringues with the leftover egg whites, but do you think that I could just spread the tuille batter evenly?? It globbed, it broke apart, it was thick and thin. I cut a template and still lumpy messes. Thankfully I had my antique cone roller and everything. Just the thought of finally getting to use it really kept me going.

Working two at a time, these 5 minutes cookies took about the afternoon to get through. However long, it still wasn’t long enough to set up the custard. Although staring disaster down with the evil eye, I picked at a little candied peel and was rushed into a memory of what my mom used to say, that it still goes down the same way.

The combination was pretty delicious and the crispness of the tuiles really balanced the custard well.
And with that, I thank heavens that February is just around the corner, full of new challenges ahead.

CARDAMOM INFUSED CUSTARD WITH ORANGE

6 Egg Yolks
1/2 Cup Sugar
1/2 teaspoon Vanilla
1 Cup Light Cream
1 1/4 Cup Whole Milk
12 -15 Cardamom Pods
3 Tablespoons Cointreau Liquor

Preheat the oven to 350ºF.
Crack the cardamom pods with the side of your knife and add them, the milk cream and orange liquor to a medium sized saucepan.
Heat the milk until it  just reaches a simmer, being careful not to scald it.
Remove from the heat and leave it to cool slightly while you separate the eggs.
In a stand mixer, beat the eggs and the sugar until well combined. Reduce the speed to low and add the vanilla.
Strain the steeped milk mixture to remove the cardamom pods and gently pour the milk into the beaten eggs.
Strain again into a shallow casserole dish. Place the dish into a larger pan with high enough sides to fill with water within one inch of the casserole dish inside, creating a bain marie.
Bake for about 25 minutes or until the custard has firmed but the centre is still jiggly.
Remove and cool.
Spoon into a piping bag just before serving to fill cooled, crisp tuiles.

The tuile recipe, in all it’s glory and variation, can be found here.