Everyone
deserves a well-earned break now and then and if you’re
the type of person who would like to combine a trip abroad
with a delicious cooking experience, this is the prize for
you!
As
they must be moulded while still warm it is best to
bake no more than two at a time.
Watch
the first batch closely while baking, to determine
the approximate time needed to bake the tuiles without
going beyond a pale golden colour and drying them
out (they will not mould once crisp)
Have
your mould ready when you remove the tuiles from the
oven, so you can work quickly before they crispen
As
the tuiles cool they will become stiff and hold the
shape of the mould.
They
are best stored in an airtight container, if not required
for immediate use as they wilt easily when exposed
to humidity (but can be crispened up again in a warm
oven)
As
they must be moulded while still warm it is best to
bake no more than two at a time.
