Leaf Tuile Cookies

A tuile (pronounced ‘tweel’) is a delicate, thin, and crispy wafer cookie that originates from France. The word "tuile" translates to "tile," reflecting the traditional shape of these cookies, which resembles the curved roof tiles of Provence.

These versatile cookies can be molded into various shapes while still hot, including tiles, wheels, bowls, or even cannoli-like rolls. Tuiles are perfect for serving with tea or coffee, garnishing desserts, or being filled with creams. They can also serve as delightful bowls for ice cream or sorbets.

NOTE: Mastering the technique of making tuiles requires patience and practice, but the results are incredibly rewarding! 

Baking Tips:

1. Stencils: Use store-bought stencils or create your own using a plastic tub container or a flexible plastic cutting board.

2. Make Small Batches: Tuiles need to be molded immediately after coming out of the oven. Use a rolling pin, wine bottle, or muffin pan to shape them as desired.

3. Use Non-Stick Baking Liners: A silicone mat is ideal, as parchment paper can be too thin and may cause the tuile dough to stick.

4. Assemble Before Serving: Tuiles absorb moisture due to their high sugar content and can become soggy if exposed for too long.

5. Store Properly: Once baked and cooled, tuiles can be stored for a few days with desiccants (moisture-absorbing products) to maintain their crispness.

For the recipe, I adapted the Basic Tuile Recipe from @marthastewart, adding green gel color to tint some of the cookie dough. Watching the accompanying video is highly recommended, especially if this is your first time making tuiles. The YouTube video also showcases four additional applications for tuiles, including delightful cookies. 

Check it out here: Martha Stewart's Tuile Leaves and YouTube Video 🧡