Tuiles

Tuiles

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From
Encyclopedia of Food and Cookery

Crisp curled wafer biscuits, delicious as petits fours with coffee or ice creams. After baking, the pliable mixture is draped over a rolling pin to cool, which gives the characteristic tuile shape. Handle the mixture quickly and lightly at this point as it cools and crisps quickly. Bake in batches of no more than 4 at a time for ease of handling. Tuiles can be flavoured with almonds, orange or lemon zest or vanilla. Store in airtight containers.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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