One of the most interesting and unusual sort of cookies are tuiles. The steps involved in this recipe are pretty fascinating and the end product is totally unpredictable.


My eyes were constantly stuck to the oven glass like a kid, who was mesmerized by the overall illusion, which seemed like a mystery. You must try this recipe if you have children at your place. They will surely be spell bound and have a great time sculpting those “zero-figure” beauties to the extent of their imagination.


tuiles - eggless


Yield: 45-50 tuiles


  • 2/3 cup (85 grams) fine sugar
  • ½ cup (113 grams) unsalted butter
  • ½ cup (64 grams) corn syrup (glucose)
  • A pinch of salt
  • 2 2/3 cup(341 grams) all-purpose flour


  • In a medium saucepan, combine the sugar, butter, corn syrup, and salt. Place over medium heat, and cook, stirring, until sugar is dissolved and butter is melted, about 5 minutes. Whisk in the flour. Transfer to a small bowl, cover with plastic wrap, and refrigerate until firm, about 1 hour.
  • Preheat oven to 375 degrees. Line baking sheets with non-stick baking mats; set aside.
  • Remove dough from refrigerator. Roll into 3/4-inch balls, and place on prepared baking sheets about 2 inches apart. Press down lightly with palm of hand to flatten slightly.
  • Bake, one baking sheet at a time, until golden brown, 7 to 9 minutes. Remove from oven, and let cool for about 10 seconds. Use a spatula to remove one cookie from baking sheet. Wrap around the handle of a wooden spoon, to create a tube. Repeat with remaining cookies. The cookies need to be warm to shape; if they get cold, return them to the oven briefly until they are pliable.


  • Do not bake for more than 10 minutes. As soon as you see the bubbles in the batter, remove it. It will harden at room temperature.

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