patrícia furtado

Lately, work has been so crazy that I missed the December Daring Bakers, and almost missed January’s too. But after a whole month of postponing, I decided it was too good a challenge to miss, baked away until obscenely late, and hoped the sun would come out this morning for some nice photos.

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.

The challenge allowed us to choose from a few different tuile recipes, and to create something light and fruity to go with it. So wonderfully vague! In the end, after some enlightening online chatter with my friend Fleur, I decided to go for the chocolate-orange combo. And I’m quite glad i did.

Chocolate Tuiles

I chose Angélique Schmeink’s recipe, and you can find it on Karen’s original post. Instead of butterflies, I did some tulip shaped cups, by baking 13cm diameter dough circles and pushing them gently into a small bowl while still soft. The recipe yielded 10 of them.

Orange Mousse

1/2 whipping cream
1 tablespoon icing sugar

Mix all the ingredients in the top of a double boiler. Use a wire whisk to make the mixture foamy while it slowly cooks over the simmering water. Keep whisking until it doubles in size and coats the back of a spoon and chill.

Whip the cream with the sugar in a separate bowl, and when chilled, fold in the orange cream. Keep refrigerated until serving time.

Orange Syrup

1/2 cup fresh orange juice, strained
2 tablespoon yellow/demerara sugar
1 cinnamon stick

Place all the ingredients in a small saucepan and cook over medium heat until slightly thickened. Chill.

Right before serving, spoon or pipe the chilled mousse into the chocolate shells, drizzle with the syrup, and sprinkle with chocolate confetti.

Check out what all the others have done!