Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Tuiles

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Pastry chefs use a classic French stencil paste to make these delicate, curved biscuits, named after the French word for roof tiles. Shape the mixture straight from the oven, while still soft.

Shaping batter
Use the back of a fork dipped in cold water to prevent the batter sticking.
Shaping biscuits

Immediately after baking, shape the biscuits around a greased rolling pin to form curved tuiles. Let cool on a wire rack.

© 1996 All rights reserved. Published by Le Cordon Bleu.