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.