Rounded Tuile Leaves

Preparation info

  • Yield: approximately


    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About



  1. Trace the template shown in Figure 11-9. Cut it out of 1/16-inch (2-mm) sturdy cardboard such as the type used for cake boxes. The template shown is the correct size for use in this recipe. If you do not have Silpats, grease the backs of flat, even sheet pans, coat with flour, then shake off as much flour as possible.
  2. Spread the tuile paste flat and even within the template on a Silpat or on one of the prepared sheet pans (see Figures 10-29 and 10-30). If you are going to curve the leaves while they are still warm, do not place more than 8 to 10 per pan or you will not have time to shape them before they become crisp.
  3. Bake at 400°F(205°C) until you see a few brown spots on the cookies. You can leave them to cool flat on the pan or Silpat or immediately drape each cookie over a wide, round object about 6 inches (15 cm) in diameter (such as a No. 10 can) to give them a curved shape; a rolling pin is too narrow and will produce too tight a curve. As a third alternative, you can shape the leaves with your hands, making each one unique, just as in nature.