The Art of French Pastry

very fragile and will break
if you try to peel them off
too soon. Gently turn the
silpat over and slowly peel
them off. Work very
carefully as you peel off
the silpats so that the
tuiles remain intact.
Continue until all of the
batter is used up. Place
the tuiles in an airtight
container. They will keep
for a week, and you will