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–+ servings
almond tuiles and 2 kinds of cigarette tuiles; basic cigarette tuiles, and cigarette tuiles with chocolate

Best Tuiles

Enjoy the amazing tuiles in many ways; basic cigarette cookies, lace cigarette cookies, almond tuiles, cookie sand, cones, and so much more!
Author ayacaliva
Total Time 45 minutes
Course Cookie, tuiles
Servings 6
5 from 1 vote
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Equipment

  • Bowl
  • Whisk
  • Spatula
  • Small offset spatula
  • Parchment paper
  • Baking sheet
  • Wooden dowel rods or something to roll cookies on
  • Silica gel optional - to store it

Ingredients

Tuile batter

  • 1.75 oz Egg about 1 egg
  • ⅛ teaspoon Vanilla extract
  • 1.75 oz Powdered sugar ⅓ US cup + 1 Tbsp
  • A few pinches Salt
  • 1.75 oz Unsalted butter (melted) 3.5 Tbsp
  • 0.17 oz Almond flour 1 Tbsp
  • 1.6 oz All-purpose flour ⅓ US cup * Calculated as 1 cup = 130 g *Level the surface.

Decoration (optional)

  • Some Toasted sliced almond
  • Some Dark chocolate

Instructions
 

Tuile Batter

  • Mix whole egg, vanilla, salt, and powdered sugar with a whisk until smooth.
    1.75 oz Egg, ⅛ teaspoon Vanilla extract, 1.75 oz Powdered sugar, A few pinches Salt
  • Add warm melted butter and mix well.
    1.75 oz Unsalted butter (melted)
  • Add almond flour and all-purpose flour and mix until smooth. Clean the bowl and spatula with a rubber spatula at the end to ensure it's evenly incorporated.
    0.17 oz Almond flour, 1.6 oz All-purpose flour
  • Chill the batter in the fridge to make it firmer. (1 hour - ) The chilled batter can be spread more evenly.

Almond Tuiles

  • Toast sliced almonds until they are lightly golden brown: It is important to use toasted almonds to create a crispy texture.
    Some Toasted sliced almond
  • Spread the chilled tuile batter thinly on parchment paper with a small cake spatula, creating a circle shape: You can create a circle template sheet with parchment paper or trim the edges with a cake spatula after spreading the batter. Don't be afraid to spread it thinly - It creates a better crispiness.
  • Attach the toasted almonds all over the surface.
  • Place the parchment paper on a baking sheet and bake at 330ºF (165ºC) for 4 - 7 mins until the edges are lightly golden brown. (Do not rely on the time and judge with the look. Adjust the baking time, depending on the size and thickness of the cookies, the oven, etc.)
  • Curl the hot cookies: If you want to make it curled, do so while it's still hot. Use a rolling pin or anything else curved, such as a wine bottle and curved cake mold. Remove them once cool.

Basic Cigarette Cookies

  • Spread the chilled tuile batter very thinly into a desirable size and shape on parchment paper using an offset spatula. Scrape off the edges with the spatula after spreading the batter to create sharp edges. One batch is enough to make about 5 - 6 cigarette cookies with a 5 by 10-inch rectangle.
  • Place the parchment paper on a baking sheet and bake at 330ºF (165ºC) for 4 - 7 mins until the edges are lightly golden brown. (Do not rely on the time and judge with the look. Adjust the baking time, depending on the size and thickness of the cookies, the oven, etc.)
  • Roll it while hot: You can roll it more easily by using a pole, such as a wooden dowel rod, or the handle of a wooden spoon. The cookie is soft while very hot, but it'll get crispy quickly as it cools down. That is why it's extremely important to start rolling it when it's just out of the oven. I'm touching the cookie directly because my skin is not so sensitive. BUT! This could be very hot for many people. I advise you to wear gloves to protect your hands so you don't have to burn yourself. Take off the pole once it cools enough.

Lace Cigarette Cookies

  • Randomly pipe the tuile batter into a rectangle shape using a piping bag or ziplock bag. Do not chill the batter when making lace tuiles since the batter does not come out easily when it's chilled! Ensure there are no huge gaps between the lines.
  • Bake the same way as the basic cigarette cookies.
  • Roll it: Be careful not to add too much pressure when rolling it since it is a lot more fragile than the basic cigarette cookie. Take off the pole once cools.

Chocolate Covered Tuiles

  • You can try one of the two ways to prepare the chocolate:
    1. Melt chocolate chips and add some oil (about 5% of the whole chocolate) to make it looser.
    2. Temper chocolate: Check out my chocolate truffle tutorial for one of the easiest ways to temper chocolate.
    Dip the cookie in the chocolate and toss gently to remove the excess. Set it aside at room temperature or chill them in the fridge until the chocolate sets.

Video

Notes

My 5 Biggest Tips For Perfect Tuiles

Here are my 5 tips to make tuiles taste truly exceptional. 
1. Spread very thinly.
The most important thing when making tuiles is to spread it VERY thinly, about one millimeter or less. Depending on how thick it is, the texture of tuiles changes drastically. I can not stress that enough, especially for cigarette cookies! I used to worry about spreading it too thin but found it was not necessary. Rolling it thin makes it easier for you to bend and roll it. It cracks much easier while rolling when it's thicker. 
2. Start rolling immediately after it's out of the oven.
The cookie is soft while very hot, but it'll get crispy quickly as it cools down. That is why it's extremely important to start rolling it when it's just out of the oven.
You might not be able to roll perfectly on a first try but practice sometimes, and you'll eventually get used to the movement!
3. Roll on top of the hot baking tray.
This helps hugely to keep your cookies hot while you are rolling them. I do not recommend rolling it on top of a kitchen counter or table since it cools down quickly and gets harder before you finish rolling it.
When using a baking sheet with a rim, flip it and place the parchment paper on top of it before baking the tuile so that you can start rolling it as soon as it's out of the oven. Wear gloves if it feels too hot!
4. Use parchment paper.
With parchment paper, you can peel off the cookie much easier than with a silicone mat when they are super thin. The tuiles got stuck to a mat in the past, depending on the brand or when they are not brand new.
You can reuse the parchment paper many times by wiping off the excess oil on the surface.
5. Do not bake many at once when you want to roll or curve them. 
This is a tip, especially for cigarette cookies or when you want to roll them. The thin tuiles cool down quickly, so I recommend baking them one at a time or putting them in the oven with a 1 - 2 minute time lag so that you can keep producing within a shorter time. If the tuile cools down too much to bend, heat it in the oven again, and it'll give back some of the flexibility.
 

How to store it:

Store them in an airtight container in the fridge or at room temperature. I recommend eating it right after it's made to enjoy the most crispy texture. It'll slowly lose its crispiness as it sits for hours. To solve the issue, I highly recommend storing them with a silica gel. Put one in a box when gifting the tuiles. Silica gel soaks up all the moisture, keeping the cookies nice and crispy for days. The cookie will last at least one week (especially with a silica gel) but consume it sooner for the best taste. 
 
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

Nutrition

Calories: 103kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 13mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 251IU | Calcium: 9mg | Iron: 1mg
Tried this recipe?Let us know how it was!