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.
White Chocolate and Basil Ganache
100ml double cream
15g basil leaves
200g white chocolate
60g icing sugar
60g plain flour
2 egg whites
60g unsalted butter, melted
6 large strawberries, hulled and cut into strips
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!