Tuile

A tuile (/twiːl/) is a baked wafer, French in origin, generally arced in shape, that is made most often from dough (but also possibly from cheese), often served as an accompaniment of other dishes.^[1] Tuile is the French word for tile, after the shape of roof tiles that the arced baked good most often resembles.^[2] Tuiles are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream.^[3]

Tuiles

A tuile arced over a creme caramel dessert
Type	Cookie or wafer
Place of origin	France
Main ingredients	White sugar, flour, butter
Media: Tuiles

Preparation

Tuiles are thin cookies named for and curved like the tuiles, or tiles, that line the rooftops of French country homes, particularly those in Provence.^[4] To get a curved shape, tuiles are usually made on a curved surface, such as a wine bottle or rolling pin.^[5] In France, tuile molds are also sold. Tuiles must be curved while hot; otherwise, they will crack and break.^[6] Tuiles can also be left flat after baking. The traditional tuile batter consists of white sugar, flour, melted butter, and sometimes egg whites. Modern variants include a wide variety of bases and flavours, such as vanilla, cocoa, almond, orange, or honey.

Gallery

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  A simple bread tuile served with foie gras.
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  A cinnamon tuile over French toast and bacon ice cream.
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  A honey tuile over cups containing a sweetened cream, ginger panna cotta.