Type | Cookie or wafer |
---|---|
Place of origin | France |
Main ingredients | White sugar, flour, butter |
A tuile ( /twiːl/) is a baked wafer, French in origin, generally arced in shape, that is made most often from dough (but also possibly from cheese), often served as an accompaniment of other dishes. [1] Tuile is the French word for tile, after the shape of roof tiles that the arced baked good most often resembles. [2] Tuiles are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream. [3]
Tuiles are thin cookies named for and curved like the tuiles, or tiles, that line the rooftops of French country homes, particularly those in Provence. [4] To get a curved shape, tuiles are usually made on a curved surface, such as a wine bottle or rolling pin. [5] In France, tuile molds are also sold. Tuiles must be curved while hot; otherwise, they will crack and break. [6] Tuiles can also be left flat after baking. The traditional tuile batter consists of white sugar, flour, melted butter, and sometimes egg whites. Modern variants include a wide variety of bases and flavours, such as vanilla, cocoa, almond, orange, or honey.
Type | Cookie or wafer |
---|---|
Place of origin | France |
Main ingredients | White sugar, flour, butter |
A tuile ( /twiːl/) is a baked wafer, French in origin, generally arced in shape, that is made most often from dough (but also possibly from cheese), often served as an accompaniment of other dishes. [1] Tuile is the French word for tile, after the shape of roof tiles that the arced baked good most often resembles. [2] Tuiles are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream. [3]
Tuiles are thin cookies named for and curved like the tuiles, or tiles, that line the rooftops of French country homes, particularly those in Provence. [4] To get a curved shape, tuiles are usually made on a curved surface, such as a wine bottle or rolling pin. [5] In France, tuile molds are also sold. Tuiles must be curved while hot; otherwise, they will crack and break. [6] Tuiles can also be left flat after baking. The traditional tuile batter consists of white sugar, flour, melted butter, and sometimes egg whites. Modern variants include a wide variety of bases and flavours, such as vanilla, cocoa, almond, orange, or honey.