Tuesday, 6 July 2010


Tuile, French for tiles, is a very thin crisp cookie. When freshly baked, it's really pliable, allowing pastry makers to bend it like Beckham. Traditionally, tuile is a round shaped cookie that has been placed to rest on a rolling pin as soon as it comes out of the oven, to form the distinct arch or curvy tile appearance.

In our modern day society, tuile has been made into different shapes and forms. The tuile batter can be stenciled out into many shapes like teardrop, spoon, maple leaves, butterfly, etc; very ideal for garnishes. It's a very good accompaniment to ice creams or sorbets because of it's crisp wafer like attributes. It also adds pizzazz to a plain looking dessert. 

Not only is it a good garnish, it's good on it's own for munching. After all, it's a cookie. Tuile is normally just plain in flavour, mainly vanilla; but now there's assortments of flavours from chocolate to rose flavour. Nuts can also be sprinkled atop the cookies before baking; there's definitely loads of room for creativity for this delight.

Components used for this dessert treat:
Bisou bisou,

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