They’re like a pastry chef’s secret weapon. Classic, crisp, delicate tuiles -- those thin, finely textured cookies romantically named after curved Mediterranean roof tiles -- are perfect by ...

1/2 cup (1 stick) butter. 1 1/2 cups plus 1 tablespoon. powdered sugar. 1 cup plus 1 tablespoon flour. 4 egg whites. 1. In a small saucepan, melt the butter over low heat.

For the tuile cigars, make a further nine plain tuiles using the template as before. Bake for 5-6 minutes, or until pale golden-brown. Reserve the remaining plain paste.

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper or nonstick silicone baking mats. Arrange four 3/4-cup custard cups upside down on ...

The beauty of this cookie-brittle hybrid is that you can make it with any croissant—homemade or store-bought. To get thin, even slices, freeze the croissants for about 15 minutes before slicing.

To make tuile, preheat oven to 165°C. Combine dry ingredients. Add raspberry purée and stir with a spatula, until smooth. Add butter and beat until incorporated.

Mehr Singh is a food and culture reporter based in New York. Her work appears in Bon Appétit, Food52, and other publications. Ina Garten came to the American masses at a curious moment. She ...