The Tuiles Recipe Basic tuile batter is very simple to master. Shaping the tuiles is where the skill comes in, and here are several ideas.
4 tbsp unsalted butter, softened
1⁄3 cup confectioner’s sugar, sifted
1 large egg, at room temperature, beaten
1⁄3 cup all-purpose flour
vegetable oil, for greasing
1 Preheat the oven to 400°F (200°C). Cream the butter and sugar with an electric hand mixer.
2 Add the egg and whisk to combine. Sift in the flour and fold in with a large metal spoon.
3 Baking up to 4 at a time, place tablespoons of batter well apart on non-stick baking sheets.
4 Using the back of a wet spoon, smooth them out to a thickness of 31⁄4in (8cm) in diameter. For alternative shapes, cut stencils out of silicone paper. Try stars or scalloped circles.
5 Place the stencils on a baking sheet and smooth a spoonful of batter evenly over each.
6 Bake at the top of the oven for 5–7 minutes until the edges start to color to a pale gold.
7 Drape over a greased rolling pin for a classic shape. If needed, re-bake for 1 minute to soften. For a basket, press a tuile over the base of a small, greased, upturned circular bowl.
8 Use your hands, or another bowl, to hold it in place for a minute until it starts to harden.
9 For a spiral, twist an oblong tuile around the lightly greased handle of a wooden spoon.
10 Leave the tuiles to cool for 2–3 minutes before gently sliding them off the rolling pin. Place on a wire rack to cool and dry completely. Tuiles are best eaten the day they are made.