So, this week the bake off is all about Trifle, Floating Islands, and Petits Fours.
I hate Trifle, and didn’t fancy the sound of Floating Islands either, so that left the Petits Fours Showstopper Challenge as the theme for challenging myself with this week! I have already made macarons before, and other little tarts and things, so I thought that rather than make more of something I have already done, I would try something new and different.
The main inspiration for this little make came from this book I have: Indulgence Petits Fours: a fine selection of sweet treats, but also from a recipe I pinned a long while back by Paul A. Young for Hot Chocolate and Basil Fondants.
White Chocolate and Basil Tuiles Recipe – adapted from Indulgence Petits Fours: a fine selection of sweet treats and this recipe.
Ingredients
White Chocolate and Basil Ganache
100ml double cream
15g basil leaves
200g white chocolate
Tuiles
60g icing sugar
60g plain flour
2 egg whites
60g unsalted butter, melted
To finish
6 large strawberries, hulled and cut into strips
Method
Bring the cream and basil to a simmer. Remove from the heat and use a hand blender to break the basil leaves into small pieces. Pour over the white chocolate in a bowl and whisk well. Pour into a plastic container and refrigerate for at least an hour until set.
Preheat the oven to 180C. Line two baking trays with baking paper.
To make the tuiles, suft the sugar and flour onto baking paper. Transfer to a medium bowl, add the egg whites, and whisk until smooth. add the butter and whisk until well combined.
Place small teaspoons of the mixture onto each baking tray (only cook 6 biscuits per tray). Use a small spatula to spread the mixture out to form a 4cm disk.
Bake one tray at a time for 4-5 minutes, or until the tuiles are light golden. Remove them from the oven and drape the tuiles over two wooden spoon handles suspended over a saucepan. Allow to cool.
Repeat with the remaining mixture.
Beat the chilled chocolate mixture until thick and glossy. Spoon or pipe into the cooled tuiles, and top with the strawberry pieces. Serve immediately.
The addition of basil makes them a little less sweet, the strawberry lifts them from being too pesto-y. They’re not too bad looks wise, but I think I can improve! Ok for a first try though!
I’m linking this post up to the Great Bloggers Bake Off run by the Crazy Kitchen and Mummy Mishaps
Baking, Making, and Crafting 
ooooh this is such an original bake and i am so intrigued by the white chocolate and basil ganache! how unusual and yet i can see that it would work. thank you for entering x
They’re definitely interesting, but I think it works.
I’m a big fan of the flavour combo you have going on here 🙂 These look so inventive and sound absolutely delicious, mmm!
Thanks! I had seen the original Paul Young recipe way back in April-ish, and was intrigued to try it!
wow what cute little treats! I’m intrigued by that flavour combo & can’t imagine how it would taste…I might need a few to taste test! 😉
It’s not something that you would usually find partnered up that’s for sure!
That sounds like an amazing combination, and they look beautiful!
Thanks!
These look so delicate, they’re amazing. Sounds delicious too.
Thanks! I’m not totally happy with how they look (I picked the prettiest and most delicate for photos!), I think I need a little more practice, but they’re not too bad!
They look like mini tacos! So cute 🙂
Thanks!
Goodness this looks so technical, and the basil sounds so intriguing! Added to my *must bake soon* list!
Thanks!
How interesting these look, would love to try one!
Yep, it’s a strange combination to contemplate, but I think it works well. Mr M has also taste tested and agrees!
This is such a clever idea. I totally thought they were tacos with guacamole and salsa. They look fabulous
Messing with your mind!