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Daring Bakers January 2009|Tuiles

Ooooooh…it’s spelled TUILES. Well. Ok then. Here we go…

This month’s challenge is brought to us by Karen of Bake My Dayand Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

I love this recipe.  The husband loves this recipe.  If we had a dog, the dog would love this recipe.  I don’t know what else to say.  You take a few things that are in the fridge and cupboard, mix them together, bake them up, smoosh a bit, and end up with this.


It’s easy, it’s inexpensive and it’s pretty freaking amazing.  But I’m getting ahead of myself…

I decided to go the savory route on these.  Partially because I like the word “savory” and partially because I neglected to buy any powdered sugar.  Besides, we’re trying to cook with what we have for economy these days, so savory it is, or was, or…well anyway.

First some egg whites were whisked into some dry ingredients, to which beaten butter was added


After a half hour chillin’, the batter was spread onto parchment paper with a circle template.  I was going to use a yogurt lid for my template, but decided that my ‘yogurtware’ was too precious to mutilate, so I settled on a plastic file folder instead (don’t ask me why we have these, I have no idea).  The template worked great…or I should say “would have worked great” except that the recipe called for spraying the parchment paper (ok, I made a hybrid recipe – I don’t have Thomas Keller’s fancy pantsy silpat, so I used the parchment paper instructions from the sweet recipe) and that made the surface so slick that the batter had a tough time staying put.  When I do these again (and that will be happening soon), I either won’t spray the parchment quite so much or I’ll not spray it at all.

Here are the tuiles ready for the oven.


I grated a little parmesan and ground a bit of fresh black pepper on the little guys before throwing them in the four.  Both added elements provided an extra bit of flavor and a pretty touch.



Savory tuiles.  We shaped them into little baskets as they came out of the oven.  This was fairly simple, although having the husband to help was, uh, helpful.  I formed the basket and he held each tuile as it cooled enough to hold its shape.  I only did five of these at a time – not sure how you’d do more than that many without over-baking some.

For the filling we were supposed to create something light, which I sort of did, but really I just put together some stuff that was already in the house.  We had some canned salmon, some honey goat cheese and some whipping cream in the fridge.  I “creamed” the goat cheese with a spatula, whipped the cream to soft peaks, folded them together, added some of the salmon (reserving just a bit of the cream mix), seasoned with salt and pepper and filled the little baskets, topping with a tiny bit of the reserved cream and some chives. 

This was a very fun recipe that I will definitely do again.  These are easy, these are pretty and as the husband so eloquently put it, “these are really good.”


Recipe please!

Savory tuile/cornet recipe

From Thomas Keller “the French Laundry Cookbook”

1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon kosher salt (= 2/3 teaspoon table salt)**
8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds

In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.

Preheat the oven to 400 degrees F.

Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets.

There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds.

Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes*, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.

Open the oven door and place the baking sheet on the door.  This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o’clock on a clock face) of the cornet.

Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.

When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so.
Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container.

* Mr. Fussy Pants’ coronets are really beautiful but require molds that I just wasn’t up for dealing with.  If you want to make this recipe the way I made it, just bake the tuiles for about 10 minutes instead of 4-6 minutes (look for browned edges like in the photos), pull them out of the oven and then shape them with your fingers.  Be careful because they will be hot.  Draw the edges up toward each other and mold the tuiles into a basket-type shape you like.  Hold the tuiles’ edges in place until they stay up by themselves.  Work as quickly as possible or you’ll end up with some weirdly shaped stuff.


  1. Baking Soda says:

    Lovely! I could have used some extra pairs of hands as well! Helpful indeed!

  2. Lynn says:

    I like the idea of making these savory. I really wish I had done that instead. Your salmon, goat cheese and cream mixture sounds fabulous. Very creative.

  3. Angela says:

    Mmmm, I have a thing for goats cheese… I will definately be having a go at the savoury tuiles, but I’ve still got lots of the sweet batter to use up first!

  4. Mary says:

    These look great! very tasty i think i might have to try the savory ones too!

  5. Diana says:

    Your filling sounds delicious! Don’t the bowls work out great? I think these will be really fun for a nice dinner party or something.

  6. Shannon says:

    Wow! I love salmon with a soft cheese, cream cheese or goat cheese – so good! I wish I had made some bowls… at least the recipe is easy enough to make again – great work 🙂

  7. asti says:

    Sounds delish. Your tuiles looked amazing. great work

  8. Elinoire says:

    If you wear a cheap pair of white cotton gloves when you shape them, the hot tuiles won’t hurt your fingers. I learned this trick the first time I attempted homemade fortune cookies.

  9. Jade says:

    Dear KathyWe have make the gluten free waflfe cones here for several years.The best I can suggest for wafers is Gluten Free Foods Ltd they are based in London and have an online site to order from.Best wishesMark Antonelli Antonelli Bros Ltd “Cones for the Connoisseur” Since 1912 MEC3 (UK) “products for Gelato & Pastry”

  10. If I communicated I could thank you enough for this, I’d be lying.

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