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By Jean-Georges Vongerichten and Mark Bittman
Published 1998
Tuiles—thin, “tile”-shaped cookies—are easy to assemble, but they are a little tricky to bake and shape. The ideal is to have two or even three cookie sheets (nonstick are best), and to rotate them in and out of the oven; the tuiles must cool for a minute or so on the sheets before moving them. To make the traditional tile shape, drape the still-hot wafers over a thick rolling pin or bottle; to make little cups, drape them over the backs of small glasses; or cool them flat.
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