Daring Bakers: Tuiles

Tuiles are cookies that are molded when warm, to resemble roof tiles. The recipe provided this month (you can find it over at Bake My Day) was incredibly easy. I did not alter it in any way, except to use the batter immediately, rather than letting firm up in the fridge. I filled a pastry bag with batter and drizzled it out onto a greased cookie sheet:

These actually do need to be molded directly out of the oven. A cooling period of more than 10 to 15 seconds will result in a cookie too stiff, and likely to crack. I did find that placing the cookies back in the oven for a few seconds increased their malleability, but I would recommend baking only 3 or 4 tuiles at a time.

I chose to pair these cookies with a simple mousse, adapted from the filling for last month's Daring Bakers challenge. Light, easy, and tasty!

Maple Milk Chocolate Mousse

2 cups heavy whipping cream
2 1/3 tsp. pancake or maple syrup (or, substitute corn syrup and a dash of maple extract)
8 oz. milk chocolate, chopped

1. Heat 2/3 cup of the heavy cream until boiling.
2. Combine syrup and milk chocolate in a bowl. Pour boiling cream over. Wait 30 seconds, then stir.
3. Add remainder (1 1/3 cups) of the heavy cream. Stir again.
4. Allow mixture to cool in the refrigerator for 20 minutes, then whip using a whisk or electric mixer.

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.