Tuesday, December 7, 2010

TWD: Maple Tuiles & Devilish Shortcakes


Hindy of Bubie’s Little Baker chose Translucent Maple Tuiles for this week's Tuesday's with Dorie recipe.

(I also made the chocolate shortcakes from last week. You can see those a little further down. )

The tuiles bake up super thin and lacy.


It takes a quick hand and just the right amount of cooling to get the tuiles off of the pan in one piece, without scrunching them up.


They're super crunchy, almost on the verge of being candy-like. The taste is mapley and caramelly and reminds me of the candy portion of pralines. My son and I made quick work of getting rid of the one tray I made.

Meanwhile, Tania of Love Big, Bake Often chose the Devilish Shortcakes last week.


These were a light and biscuity, chocolatey, not-too-sweet shortcake that was perfect with fruit and whipped cream, or all by itself.


These were a fun change of pace and fantastic warm out of the oven.

OK, I'm all caught up! Thanks so much to Hindy and Tania for choosing these great picks. If you'd like to see the recipes, please visit either baker's blog or find yourself a copy of Dorie Greenspan's book, "Baking, From my Home to Yours".

2 comments:

Clivia said...

Your tuiles and your shortcakes look wonderful. I'm fascinated by that baling sheet. I've never seen a textured one but it looks like it would diffuse the heat nicely.
Thanks for baking along with me this week!

chocolatechic said...

Beautiful tuiles.

Beautiful short cakes.