tuile
{{short description|French wafer}}
{{Infobox prepared food
| name = Tuiles
| image = File:Creme caramel with tuile (3294730477).jpg
| caption = A tuile arced over a creme caramel dessert
| alt = A tuile arced over a creme caramel dessert
| alternate_name =
| country = France
| region =
| creator =
| course =
| served =
| main_ingredient = White sugar, flour, butter
| variations =
| calories =
| other =
}}
A tuile ({{IPAc-en|t|w|iː|l}}) is a baked wafer, French in origin, generally arced in shape, that is made most often from dough (but also possibly from cheese), often served as an accompaniment of other dishes.Biró, Marcel, and Shannon Kring. Biró: European-Inspired Cuisine. Gibbs Smith, 2005. 114. Print. Tuile is the French word for tile, after the shape of roof tiles that the arced baked good most often resembles.Boulud, Daniel, and Dorie Greenspan. Daniel Boulud's Café Boulud cookbook: French-American recipes for the home cook. Scribner, 1999. 165. Print. Tuiles are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream.W., Carol, Erik Tieze, and Glenn Humphry. Creating Chefs: A Journey Through Culinary School with Recipes and Lessons. Lyons Press, 2005. 228. Print.
Preparation
Tuiles are thin cookies named for and curved like the tuiles, or tiles, that line the rooftops of French country homes, particularly those in Provence.Greenspan, Dorie, and Alan Richardson. Baking: From My Home to Yours. Houghton Mifflin Harcourt, 2006. 173. Print. To get a curved shape, tuiles are usually made on a curved surface, such as a wine bottle or rolling pin.McCarty, Michael, Judith Choate, Liz Smith, and Steve Pool. Welcome to Michael's: Great Food, Great People, Great Party!. Little Brown & Co, 2007. Print. In France, tuile molds are also sold. Tuiles must be curved while hot; otherwise, they will crack and break.Luchetti, Emily, and Sheri Giblin. Classic Stars Desserts: Favorite Recipes by Emily Luchetti. Chronicle Books Llc, 2007. 129. Print. Tuiles can also be left flat after baking. The traditional tuile batter consists of white sugar, flour, melted butter, and sometimes egg whites. Modern variants include a wide variety of bases and flavours, such as vanilla, cocoa, almond, orange, or honey.
Gallery
File:Fois gras with tuile (7074475925).jpg|A simple bread tuile served with foie gras.
File:French toast with bacon ice cream.jpg|A cinnamon tuile over French toast and bacon ice cream.
File:Ginger Panna Cotta with Honey Tuiles.jpg|A honey tuile over cups containing a sweetened cream, ginger panna cotta.
References
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External links
- {{Commons category-inline|Tuiles (cookie)}}
{{pastries}}
{{France-dessert-stub}}