Maple Mousse in Tuile Bowls

Time for the April Daring Baker's Challenge!

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at!

For the container I decided to try my hand at Tuile cookies. They were a challenge all on their own. I ended up ruining one entire batch because I had yet to figure out the right timing to take them off the cookie sheet and fold them over my little glass bowls to form an "edible container". To early and they fell apart; too late and they did the same thing. The dog enjoyed the failures. Ok, I confess, I did too.

Once I was successful in the Tuile department I had to decide how to liven them up a bit. So I took my handy-dandy foodie paintbrush and brushed the edges with corn syrup. Then I sprinkled small white candy balls over the sticky edges. Worked like a charm!

As far a the mousse goes, that was lovely to make. I was initially worried the hot syrup would "scramble" my eggs but nope, the tempering step worked perfectly.

Overall the final product was delightful and I will definitely make this again because
as you well know, I am a maple sugar addict !

Let's Get Started




makes approx. 7-8 cookies
source recipe: The Art and Soul of Baking

1/2 cup plus 2 tablespoons sugar
1/2 cup (1 3/4 ounces) sifted cake flour
2 large egg whites
3/4 teaspoon pure vanilla extract
2 ounces unsalted butter, melted
Corn syrup and sprinkles for decorating

1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
4 large egg yolks
1 package (7g/1 tbsp.) unflavoured gelatine
1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)



IN LARGE BOWL, whisk together flour and sugar
ADD eggs and vanilla, whisk until combined
ADD melted butter; continue to whisk until batter is smooth
COVER bowl with cling wrap and let sit in fridge for 30 minutes
LINE a cookie sheet with parchment paper

MAKE 3 COOKIES at a time
SCOOP 1 tablespoon of batter per cookie onto the parchment paper leaving at least 3 inches between cookies.
SPREAD into circle shape with icing spatula . My cookies were approx. 4"- 5" in diameter
HAVE 3 rounded small glass bowls handy which you can use to shape your baked cookies. Turn it over and spray it lightly with cooking spray
BAKE cookies 7-9 minutes until edges are golden brown
PLACE cookies on cooling rack and allow to cool 1 minute
WITH SPATULA, lift cookies off rack place each one for the upside down bowl.
PRESS cookies in slightly towards the bowl to form a bowl shape
ALLOW to cool 20 minutes
WHEN fully cooled, gently remove from glass bowls, turn right side up and coat edges with corn syrup. Use a food safe paint brush for this
SPRINKLE gooey edges with any sprinkles you like.


BRING maple syrup to a boil then remove from heat.
IN A LARGE BOWL, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).
ADD warmed egg yolks to hot maple syrup until well mixed.
MEASURE 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.
WHISK the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
WHISK occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
WHIP the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.
REMOVE from the fridge and divide equally among your edible containers.
I piped my mousse into the cups and topped each one off with a sprinkling of maple sugar



  1. Oh my this looks so decadent and delicious!!! Beautiful!

  2. They are beautiful! Very delicate.

  3. Gorgeous!!! I had trouble with my containers,too...and eventually scrapped the chocolate cup idea. I love how you gave them some pizzazz :)

  4. Your presentation of the mousse is beautiful :) The idea of sprinkling the edges of the tuile bowls is fantastic! It looks great :)

  5. Decorating the tuile cup with white sprinkles was genius and gave you a great presentation. Congrats on mastering the challenge and tuiles!

  6. I had tuile bowls in mind when I made an edible container for some fried ice cream but I thought they were pie pastry shells so went that route instead. It didn't work out so well. After I was done I got online to figure out what went wrong (I should have googled first, baked second). Not pie pastry, tuile cookies. next time, I'll give it a shot. These look good.

  7. Your tuiles look so pretty edged with the sprinkles. Great way to serve the mousse.


Thank you for your comments!

Linda @ Lemon Drop