I recently joined the Daring Bakers, and this is the first monthly challenge that I participated in. I had no idea what I was getting myself involved in when I joined the Daring Bakers, but this was definitely fun. We had a basic recipe we had to follow, and it was amazing to see how different everyone made theirs. This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. I had never heard of a tuile before this, but apparently it is the French word for tile, and these little cookies are shaped fresh out of the oven to look like the tiles on French houses. I had all month to make it, and decided that I would make them for a special dinner my mom was hosting with the overseer of the City College of San Francisco Cafeteria and my wine teacher from last semester. For our final, my wine teacher had a dessert wine that was 82 years old, and let me take home the remains to enjoy; I decided I would use this with the tuiles. My tuile used the basic recipe, and after spreading the batter over my stencil, I decorated them with a bit of coco. Fresh out of the oven, I threw them each over a lemon to shape them into little bowls. I put a spoonful of Mitchell's vanilla ice cream (Mitchell's is the best ice cream in San Francisco), and then topped the whole treat with a spoonful of this delicious, caramelly Alvear - Solera 1927 wine. Served with just a bit more dessert wine in a glass, this was so delicious.