These are the baked honey-wheat tuiles that we prepped yesterday. We made thin, rainbow-shaped schmears of dough on a silpat, baked them, then quickly wrapped the crisp tuiles around a rolling pin. Once they cool, they remain that shape.
We made madeleines today! I absolutely love madeleines. I’ve baked them quite a few times and sometimes they’ve turned out, sometimes they haven’t. To make good madeleines, it’s important to rest your dough, butter and flour your pans well, and bake them in a hot oven on hot sheet pans.
They will puff beautifully and turn a lovely golden brown. These are flavored with lemon zest.
Here’s the chiboust I was telling you about (Italian meringue folded into a gelatinized pastry cream).
We sprinkled turbinado sugar on top and broiled with a torch.
This is the chiboust with a sauce made from strawberry puree, strawberries, wild strawberries, and raspberries, with a tuile on top. Yum! The chiboust tasted like crème brulee.
We served the madeleine with sliced roasted pineapple, mango sorbet, and a pineapple chip. I felt like I was in Hawaii when I tasted it!
Souffles tomorrow! Good night, all.