Comments on: Tuiles: A Daring Baker Challenge

By: Jude

Jude — Tue, 10 Feb 2009 08:07:29 +0000

I’m liking the extra crunch from the sesame seeds and I’m sure the flavor is much improved with it. I like how they turned out

By: Cheryl Harris

Cheryl Harris — Mon, 02 Feb 2009 13:35:42 +0000

veggie girl:
thanks!

Shelly, Lauren:
right back at ya ladies!

Sea, Rachel, Ricki,
it’s on the alt DB thread. I don’t want to post here b/c of copywrite issues, but I will email you offline.

By: Rachel

Rachel — Mon, 02 Feb 2009 13:25:05 +0000

These look great and I love being able to roll them. This might solve my hunt for a gluten-free cannoli shell! Can you share the recipe or link?

By: Debyi

Debyi — Mon, 02 Feb 2009 02:22:18 +0000

Great job! go Alt DB’ers.

By: Ricki

Ricki — Sun, 01 Feb 2009 04:10:07 +0000

They sound totally intriguing! Can you share the recipe? I think one teaspoon at a time would drive me mad

By: Sea

Sea — Fri, 30 Jan 2009 17:53:21 +0000

those look really intriguing… I’m very curious about the ingredients! Too bad I don’t have the cookbook, yet, but I can look at the thread. I also couldn’t quite decide when to take my regular (but GF) tuiles out of the oven and probably slightly overbaked them. Probably. Not 100% sure…

-Sea

By: Shellyfish

Shellyfish — Fri, 30 Jan 2009 07:38:09 +0000

Ok, how many times has that happened to me? I pop something back in for “a sec” then continue my Chinese-plate spinning and well, you can only spin so many until one of them falls, and it’s usually the thing i had in the oven which I forget about. Looks like you were able to salvage some of them!

By: Lauren

Lauren — Fri, 30 Jan 2009 05:25:57 +0000

Mmm, your tuiles look awesome! Sesame sounds great =D!

By: Sheltie Girl

Sheltie Girl — Fri, 30 Jan 2009 02:09:46 +0000

Outstanding job on your sesame tuiles! I’m very impressed by the nice tight roll you got out of them.

Natalie

By: VeggieGirl

VeggieGirl — Fri, 30 Jan 2009 00:28:38 +0000

Excellent work with this DBC!!