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.

Tuiles are basically really thin cookies that are shaped while warm. They’re traditionally made into sort of a Pringle shape by draping a round cookie over a rolling pin, causing it to resemble a roof tile (hence “tuiles”).  However, they can pretty much be made into any shape you desire. So, inspired by those pirouette cookies, I decided to roll mine and dip them in chocolate.

First, I used a stencil made from cardboard from a cereal box to spread the dough into a thin circle. Some were thinner than others–almost transparent–and I think those turned out the best. The thicker onces got spongy when they dried, but the thin ones got crisp. However, I had to be careful about my cooking time — 6 minutes, no longer, or they were too crisp to roll.

I baked the cookies in batches of 5-6 so I could shape them right as they came out of the oven. The first were a little rough because I had baked them for too long, but the later batches got better and better.

Finally, I dipped the cookies in semisweet Scharffen Berger chocolate.

I was pretty happy with how these turned out overall, since I was able to get them quite thin. But they don’t store well–by the next day, when I brought them into my lab’s weekly meeting to get rid of them (I started Weight Watchers a few weeks ago, and I’ve already lost about 8 lbs!), they were spongy. I do have to admit that we were supposed to serve something “light”, like fruit or a mousse, on the side with the tuiles. I made these at the last minute for my lab meeting, so I didn’t have the ingredients to make any side items. Sorry DBers!