French Fridays cooking is almost always done the weekend before - and when I am on top of my game, I try to get the month done in one weekend.
Not so much this weekend.
|Rolling Pin of Shame...|
It was Wednesday night before I finally cracked open AMFT to look at the tuiles recipe - I am pretty sure my reluctance was partly fueled by the P's & Q's. Cookie making is my nemesis and a recipe riddled with execution challenges was sure to send me over the edge. The "don't go rogue" warnings that were directed my way did little to ease my reluctance. (Which tells me that perhaps the group is starting to know me a little too well.) Sigh.
But, Friday was fast approaching and I knew I had to just do this thing.
Fortunately, this was a project that could be broken into two days. Batter 'em up Wednesday night and bake them off Thursday. I thanked the baking sprites that the assembly part of this recipe went very quickly. (P.S. I went slightly rogue here - and ground up un-blanched almonds in my spice grinder instead of finely chopping blanched almonds).
Well, it's now 9:00 Thursday night and these are fresh out of the oven.
Well, everything went well up to the rolling part.
They looked pretty and lacy on the pan when I pulled them out of the oven. I don't have "thin metal spatula", so I used a bench knife to pull them off the sheet.
Mmmm. Yeah. Not so much.
Since I am not one to hide the bad and the ugly, I will go ahead and share my cookie shame with you.
Maybe if I distract you with a pretty cake stand you won't notice what's sitting on top on them?
Did it work?
Culinary Kid said they tasted pretty good, so it wasn't a total fail.
And... I still have most of the batter in the refrigerator (I only baked up six) - so these are probably getting another shot over the weekend. Unless I decide to just eat the dough straight up out of the bowl and save myself the headache...
Have a great weekend, all.
Peace out. XOXO
This post participates in French Fridays with Dorie. Dorie talks about her Tuiles here.