Tuile

Tuiles
	A tuile arced over a creme caramel dessert
Type	Cookie or wafer
Place of origin	France
Main ingredients	White sugar, flour, butter
	Media: Tuiles;

A tuile (/twiːl/) is a baked wafer, French in origin, generally arced in shape, that is made most often from dough (but also possibly from cheese), often served as an accompaniment of other dishes.^[1] Tuile is the French word for tile, after the shape of roof tiles that the arced baked good most often resembles.^[2] Tuiles are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream.^[3]

^ 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.

[1] Biró, Marcel, and Shannon Kring. Biró: European-Inspired Cuisine. Gibbs Smith, 2005. 114. Print.

[2] Boulud, Daniel, and Dorie Greenspan. Daniel Boulud's Café Boulud cookbook: French-American recipes for the home cook. Scribner, 1999. 165. Print.

[3] W., Carol, Erik Tieze, and Glenn Humphry. Creating Chefs: A Journey Through Culinary School with Recipes and Lessons. Lyons Press, 2005. 228. Print.

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