The Art of French Pastry

cookie is still warm,
draping it over a rolling
pin. When I learned to
make tuiles the recipes had
the nuts mixed into the
batter, but I find this
inefficient, as the nuts get
in the way when you are
trying to spread the batter
on the silpat.
It’s crucial that tuiles
bake very slowly so that all
of the water in the batter