The English translation of this French word is ‘tiles’. These delicate biscuits make a crisp, elegant addition to desserts but they can be tricky. It can take quite a few tuiles to get your hand in, so be prepared to persevere.
Only do two or three tuiles at a time, otherwise you won’t get them off the tray before they start to crisp.
It’s fine to make tuiles flat if shaping them is too nerve-wracking.
Always make more than you need. Tuiles are fragile and break easily. If and when they break, don’t worry, just keep going—they break for everybody.
If you are delayed taking tuiles off the tray, just put them back in the oven to warm again.
Any leftover mix will keep for a few days or can be frozen. Tuiles can be made ahead and kept in an airtight container.