Yield: Yields about thirty 4- to 4-1/2-inch rounds.
A crisp tuile cookie can be one of the most versatile recipes in your repertoire. Though the classic tuile shape is the curved “roof tile” form, the possibilities are endless: shape the cookie into a cone and fill with lemon curd and fresh berries; bake the tuiles flat and layer them with pastry cream and fresh fruit for a napoleon; create crisp tuile bowls and fill them with ice cream and hot fudge sauce for a sundae; or make a mini tart shell filled with chocolate mousse and chocolate shavings.
Make Ahead Tips
The tuile batter can be refrigerated for up to two weeks.
Tuiles soften when they’re paired with anything moist, so assemble these types of dessert just before serving:
For a nutty variation, you can sprinkle lightly toasted sliced or chopped almonds on top of the unbaked cookies.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
An interesting dish.
Absolutely delicious! A new family favorite.
I have been making this cookie for years since the recipe first appeared in Fine Cooking. It's a delicious cookie that's easy to make. But it is time-consuming. I can get six cookies per batch on my cookie sheet. I have made the rolled up cookies and the bowls. Its essential to get the silicone non stick sheets.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.