Making Tuiles

Tom admitted his raspberry tuile had only a 50% success rate in practice, and Matt called that 'quite a risk to come into this competition and only be half good at something.' A tuile is a thin, crisp wafer made by spreading a batter (typically butter, sugar, flour, and a flavouring like fruit puree) very thinly on a silicone mat and baking briefly at high heat. The window between underdone and burnt is narrow, sometimes just 30 seconds. For home cooks, consistency comes from spreading the batter to a uniform thinness. Too thick and it stays chewy; too thin and it shatters. Let tuiles cool completely on the mat before peeling.