Tuiles are light, crunchy biscuits that come in various shapes and flavors. They can be used for ice cream garnishes or crusts for tarts. The name comes from the shape of the classic tuile, which is typically molded around a dowel. Basic tuiles are made with flour, eggs, butter, and sugar, but can be flavored with various ingredients. The batter is spooned onto a baking sheet and flattened before baking. Tuiles can be shaped into cups, bowls, or cylinders and filled with various substances. They can also be dipped in chocolate or used as a garnish for ice cream.
A tuile is a type of biscuit that is very light, dry and crunchy. These cookies come in a dizzying array of shapes, sizes, and flavors, but every style tends to be delicious. Tuiles are also incredibly versatile and can be used for everything from ice cream garnishes to crusts for tiny, delicate tarts. Learning how to make tuiles seems to be very easy and fun, and because these cookies are so versatile, you can play around with a tuile recipe a lot.
In French, “tuile” means “tile,” and is a reference to the shape of the classic tuile, which is typically allowed to cook and then shaped around something like a dowel while still hot and pliable. When the cookie cools, it slides out of the mold and looks like a small tile. In addition to using dowels as molds, people can use molds that will turn tuiles into bowls, flowers, and other shapes. Tuils can also be made into cylinders that can be filled with a variety of substances.
Basic tuiles are very simple, made with flour, eggs, butter and sugar. Many people like to add flavorings like orange or lemon zest, chocolate, spices, sesame seeds or nuts to their tuilis. All tuilis turn out very thin in general, but some develop an almost lacy pattern as they cook, while others remain firm. When served on their own, tuilis are typically of the basic curved variety and are arranged to look like a neat row of overlapping tiles. Tuiles formed into cups can be used to hold various light fillings and used as small morsels, while larger tuiles can be used to serve ice cream, sorbets, and mousses in ephemeral, edible containers.
To make basic tuiles, whisk two egg whites into soft peaks and slowly whisk in 1/2 cup powdered sugar or superfine sugar. Slowly fold in 1/4 cup melted unsalted butter, along with 1/4 cup flour, adding the ingredients slowly so the dough doesn’t become unusable. Next, spoon the batter onto a parchment-lined baking sheet or silicone baking sheet and flatten it slightly with the back of the spoon. Bake until golden brown and shape immediately.
This basic recipe can be rearranged in a variety of ways. You can add peanuts or lemon zest to the batter or sprinkle them on top as a side dish. Melt some chocolate butter for chocolate tuiles, or add some black sesame seeds for crunch and flavor. Dip the tuiles in chocolate after they’ve cooled, or shape them into tiny crusts and fill them with custard and fresh fruit. Serve the ice cream with a tuile garnish shaped into a leaf shape with the help of a tuile cutter, applied while the cookies are hot and soft.
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