Daring Bakers Jan - Tuiles/Cannoli

This months Daring Baker's challenge was for tuiles. I've never made these, but had plans to use them as ice cream cones (a plan that didn't pan out, since I'm in Massachusetts and the toppings I made to feature are in Philly). Then I got the idea to make cannolis, obviously not real ones (no fried shells here). This was maybe a better theory than in practice. The cannoli filling I made was delicious, but my cookies FAILED. Big time. They tasted good, but were way too buttery. After I creamed the butter and sugar and vanilla, I added the egg whites and the butter clumped all up. Maybe I should have used room temp egg whites, I'm pretty sure that's why the butter formed clumps (it was all nice and room temperature, then the shock of the egg whites chilled it and ruined everything). Whatever happened, my tuiles were not perfect and flexible and nice, but you should try and let me know if they work out better for you. The cannoli filling was delicious, and I will be trying to figure out a new shell for them. 

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.

Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
Tuiles
Yields: 20 small cookies/6 large 
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

¼ cup softened butter (not melted but soft)
½ cup sifted confectioner’s sugar
1 sachet vanilla sugar (I used 1 t of vanilla extract)
2 large egg whites (slightly whisked with a fork)
1/2 cup sifted all purpose flour (I used almond meal)
Butter/spray to grease baking sheet
Oven: 180C / 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as a butterfly. Press the stencil on the baking sheet and use an offset spatula to spread batter. Leave some room in between your shapes. 

Bake cookies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. I smeared mine into large circles. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

Cannoli Filling

1 c ricotta, drained for a while (in cheesecloth, or line a strainer with a paper towel or coffee filter)

zest of 1 orange

1 t vanilla

2/3 c sugar

Mush everything together, fill cannoli shapes. Sprinkle with jimmies/sprinkles/mini choc chips/pistachios.