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 themselves ...

This French classic tuiles recipe appears as the technical challenge in the Biscuits & Traybakes episode of Season 2 of The Great British Baking Show. In a clean bowl, whisk the egg white until stiff ...

Store-bought ice cream cones can be flavorless and cardboard-like, but this method from Food 52 allows you to make tiny, extremely tasty, adorable little cones from your favorite tuile, brandy snap, ...

A tiny little black seed is taking the pastry world by storm. Flavor of the month? Absolutely not -- for pastry chefs from Paris to Tokyo, from Los Angeles to New York and over to Spain, it’s the ...

Instructions: Preheat oven to 325 degrees. In a large bowl, lightly whip the egg yolks. Add the cream, half-and-half, 1/3 cup plus 1 tablespoon sugar, and vanilla. Blend well and strain. Distribute ...

Watching Italian Pastry Chef Fortunato Conte at work is to see how fine desserts are made in the exclusive pastry kitchens of Italy. Preparing gourmet desserts and specialties like a tuile is an art, ...