Tuiles are a thin crispy cookie. You can fill tuiles with sweet fillings such as mousse, chantilly cream, custard, and curd.
Tuiles are made by making a thin cookie batter, and then shaping it on a silicone baking mat with the back of the spoon. See video here.
You don’t need to use a stencil to make tuiles.
You can simply shape the tuiles using a spoon and guiding it into your desired shape, such as a circle or rectangle.
Tuiles are baked in the oven until the edges start to turn a golden brown.
Tuiles need to be shaped right after coming out of the oven, otherwise they solidify and you can’t mold them into a shape.
Cone
Cone tuiles are made by putting a spoonful of batter on the silicone baking mat, and then smearing the batter into a circle using the back of a spoon.
Be sure to get the batter as uniform as possible, so it bakes evenly.
After the circle is baked, shape the cookies by folding it over a metal cone shape.
Try to overlap the batter at the narrow end of the cone so the cone has an overlap.
This will make filling the cones much easier, and they will look nicer when presented.
Place the cone seam down for it to set. It only takes a couple of minutes for the cone to set.
Taco
Taco tuiles are made by putting a spoonful of batter on the silicone baking mat, and then smearing the batter into a circle using the back of a spoon.
Be sure to get the batter as uniform as possible, so it bakes evenly.
After the circle is baked, to make a “taco” shape you can drape the cookie over a thick rounded object ~1″ in diameter.
You can even use the handle of one of your cookware. Let it sit to dry until it’s shaped into a taco.
Spiral
Spiral tuiles look beautiful as a decoration on top of a dessert.
You can make a spiral tuile by placing a spoonful of batter on a silicone baking mat.
Guide the batter into a rectangle shape (~1.3″x6″).
Bake the tuile in the oven. After it’s come out of the oven, twist the tuile over a round object (~1″ in diameter).
One of the ends will be at the top, the other end should be opposite, and then rolled over the rounded object to create the spiral. Let it cool down to set the spiral tuile.
Semi-Circle
Semi-circle tuiles can be the base of a dessert, and have mousse or Chantilly cream piped onto it as a unique dessert.
You can make a semi-circle tuile by placing a spoonful of batter on a silicone baking mat.
Guide the batter into a rectangle shape (~1.3″x6″).
Bake the tuile in the oven. After it’s come out of the oven, place the rectangular cookie inside a half sphere silicone mold, and then let to set to solidify.
Basket
Basket tuiles are made by putting a spoonful of batter on the silicone baking mat, and then smearing the batter into a circle using the back of a spoon.
Be sure to get the batter as uniform as possible.
Bake the tuile. While the tuile is baking, place a glass upside down.
As soon as it comes out of the oven, drape the tuile over the glass. Fold the edges of the tuile over the glass, and press them towards the center. This creates the basket shape.
Let it sit for a couple of minutes to set the tuile basket. Remove the tuile from the glass, and place it right side up to fill your tuile basket.
Straw
Straw tuiles are made by putting a spoonful of batter on the silicone baking mat, and then smearing the batter into a circle using the back of a spoon.
Be sure to get the batter as uniform as possible.
Bake the tuile.
As soon as the tuile comes out of the oven, place a chop stick at the edge of the tuile.
Roll the tuile over the chop stick, and place it seam side down to let it set.
Remove the chop stick, and repeat for the next tuile.
How to Decorate Tuiles
Tuiles can be decorated using chocolate, sprinkles, or frosting.
You can dip the edges of the tuiles into melted chocolate to give the cookies a chocolate coating.
Add on a few sprinkles for a pop of color to your tuiles.
Frosting can be piped onto the edges of the tuile for a beautiful decoration. You can use the star tip for an intricate look to buttercream icing on the edges of the tuile.
Fillings for Tuile Cookies
- strawberry sorbet
- chocolate Chantilly cream
- raspberry mousse
- vanilla mousse
- sweet ricotta filling
- white chocolate mousse
- lemon curd
- vanilla custard
Tuile Cookies
Materials
- 1/4 cup butter room temperature
- 1/2 cup icing sugar
- 1/4 tsp vanilla extract
- 2 egg whites
- 1/2 cup all purpose flour
Instructions
- In a medium sized bowl, use a hand mixer or a whisk to mix together 1/4 cup room temperature butter, 1/2 cup icing sugar, and 1/4 tsp vanilla extract until the sugar is creamed into the butter.
- Add 1 egg white and whisk into the butter mixture. Add the other egg white, and whisk again.
- Slowly add 1/2 cup of flour, whisking add you add the flour. You want to whisk out any clumps of flour so at the end you have a thick batter.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with a silicone mat. Place a spoonful of batter on the silicone mat, and tap the batter off the spoon. Use the back of the spoon to guide the tuile into a circular shape. The tuile should be approximately 2.5-3" in diameter. Only put about 6 tuiles on the baking mat. You don't want to bake too many at a time, otherwise you won't be able to shape them all when they come out of the oven.
- Bake the tuiles for 5-9 minutes. The tuiles are finished baking when the edges start to turn golden brown.
- Immediately after removing the tuiles from the oven, use a flipper to remove one of the cookies from the baking sheet.
- Shape the cookies by folding it over a metal cone shape, and then place it seam down for it to set. This will create a cone tuile.
- To make a "taco" shape, you can drape the cookie over a thick rounded object. You can even use the handle of one of your cookware. Let it sit to dry until it's shaped how you want.
- You can make a spiral tuile by making a rectangular shaped tuile. After it's come out of the oven, twist the tuile over a round object. One of the ends will be at the top, the other end should be opposite, and then rolled over the rounded object.
- After you're done baking the tuiles, store them in an airtight container.
- You can also save the batter by placing it in the fridge covered, and then using it over the next 2 days.
