The next recipe in the Cookies, Bars & Biscotti section of the Modern Baker Challenge is a classic French cookie with a bit of classic French fussiness to it. In case you’re wondering, tuile is pronounced “tweel” (rhymes with “feel”).
Or in my case, rhymes with “fail”.
I love my Roul’Pat for so many things. Nothing sticks to it. It’s reusable and prevents wasting parchment paper. It keeps pans clean and wipes right off.
Unfortunately, it also keeps tuiles from spreading when they bake.
The tuiles are supposed to spread paper-thin in the oven. Then when you take them out, you drape them over a cylindrical form so they take on a Pringle-like shape.
As you can see, my tuiles didn’t spread. At all.
So, what did I do with this colossal tuile failure?
I told my family they were lemon almond cookies. And they loved them.
I might try these again someday, this time on buttered parchment instead of Roul’Pat. Although to be honest, the thought of shaping all those cookies when they come of the oven doesn’t thrill me. And my family was right — they tasted fine the way they were.