Bake tuiles one tray at a time until lightly colored and pliable. While still hot, mold the tuiles by placing over a curved surface, such as a rolling pin or baguette tray. Tuiles can be formed into many shapes, but shaping must be done quickly because as the tuile cools, it sets and becomes crisp.
Used to form thin decorative cookies often included in plated desserts, tuile batter must be smooth and lump-free before thinly spreading into a stencil or free-form shape. Tuile batter should have the consistency of thick caramel sauce.