Daring Bakers - January 2009- Tuiles with something Fruity

Oh goodness... I guess time flies when you're not really paying attention.

But here it is, already time for the next challenge...

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.

So my first batch of tuiles... attempted by using template and so forth did not turn out. These lovely 'snakes' if you will, were piped out using a pastry tip and spread out quite nicely to a good thin-ness and then I just put them over my rolling pin.

For my Something Fruity element... I made lemon curd. My first attempt... **sigh** Called for a Cup... A CUP !! of butter. Talk about lemon butter. **shakes head** I suppose it may have been good and buttery on pancakes but it definitely didn't have a good mouth feel when chilled.

So I made this recipe... I adore these books... they're by Laura Childs and they are the teashop mysteries. The third book - Shades of Earl Grey, had a Lemon Curd recipe and I got myself some Meyer lemons and had at it...

Haley’s Lemon Curd- From Laura Child’s Shades of Earl Grey 2003
3 large lemons
5 Eggs
1 C granulated sugar
8 TBSP (½ C) Butter
Grate the lemon rind and set aside. Squeeze the juice and put into a blender or food processor. Add remaining ingredients and process until smooth. Pour into the top half of a double boiler. Stir in the lemon rind and cook over simmering water for about 10 minutes until thickened. Stir the mixture with whisk if it appears lumpy. Chill the lemon curd before serving.

I then topped it with a fruit salsa... the strawberries were a bit mushy for this purpose so it's more of a fruity sauce that I think would be excellent on ice cream.

1/2 C Strawberries

3 slices apple - the kind after you use an apple corer on it...

1 yellow Kiwi

Pulse in your food processor until *hopefully* chunky and add 1/2 tsp apple jelly. Mine was apple cinnamon jelly from Knotts Berry Farm.

(This is also excellent with cinnamon sugar pita chips)

**more pictures later**