Ginger panna cotta with honey tuiles
|Place of origin||France|
|Type||Cookie or wafer|
|Main ingredient(s)||Flour, white sugar, butter, and almonds|
A tuile is a thin, crisp sweet or savory cookie or wafer made of dough or cheese. Originally from France, 'tuile' means tile in French, and is named after the shape of French roof tiles it is supposed to resemble. They are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream.
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. To get a curved shape, tuiles are usually made on a curved surface, such as a wine bottle or rolling pin. In France, tuile molds are also sold. Tuiles must be curved while they are hot, otherwise they will crack and break. Tuiles can also be left flat after baking. The traditional tuile batter consists of flour, white sugar, melted butter, and almonds.
- Biró, Marcel, and Shannon Kring. Biró: European-Inspired Cuisine. Gibbs Smith, 2005. 114. Print.
- Boulud, Daniel, and Dorie Greenspan. Daniel Boulud's Café Boulud cookbook: French-American recipes for the home cook. Scribner, 1999. 165. Print.
- W., Carol, Erik Tieze, and Glenn Humphry. Creating Chefs: A Journey Through Culinary School with Recipes and Lessons. Lyons Press, 2005. 228. Print.
- Greenspan, Dorie, and Alan Richardson. Baking: From My Home to Yours. Houghton Mifflin Harcourt, 2006. 173. Print.
- McCarty, Michael, Judith Choate, Liz Smith, and Steve Pool. Welcome to Michael's: Great Food, Great People, Great Party!. Little Brown & Co, 2007. Print.
- Luchetti, Emily, and Sheri Giblin. Classic Stars Desserts: Favorite Recipes by Emily Luchetti. Chronicle Books Llc, 2007. 129. Print.
|This dessert-related article is a stub. You can help Wikipedia by expanding it.|