Sweetheart French Tuiles -- Daring Bakers

Daring Bakers, I'm back! I missed last month but am happy to share January's challenge, tuiles, with you all! I had heard of and seen tuiles and probably tasted them at some point but this was my first time actually making 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. I used the Savory tuile/cornet recipe from Thomas Keller's "the French Laundry Cookbook." I did drop down the kosher salt from 1 teaspoon to 1/2 teaspoon though and that was right on -- I think even 1/4 teaspoon would have been plenty.

Here is my batter ready to go in the oven. I did not have a heart stencil so I did these with the tip of a knife, that's why they are all a little different.

At first I was planning savory parmesan tuiles but at the last minute -- after I had prepared the batter -- I switched courses and went with sweet. After the hearts, my next batch went in the oven -- circles so that I could roll them or mold them into cups or rolls to fill with whipped cream and ice cream.

Although I did burn my fingers a tiny bit rolling these, I really ejoyed this challenge. Now I know that basics of tuiles and can't wait to try some new savory and sweet variations. These quick little crispy treats can really dress up a dish and give it that little something extra :)