Translucent Maple Tuiles

Translucent Maple Tuiles
Visitor ratings: 4.3 (86.67%) 3 votes

Tuiles cooling
Tuiles definitely look fancy, don’t they?

Want a light little treat that’s easy to put together? Of course! How about trying these little translucent maple tuiles? They take just four ingredients, bake really fast, and look cool! We found this recipe in Baking: From my Home to Yours, by Dorie Greenspan; they looked so yummy that we just had to try making them ourselves.

A quick check on the Internet will tell you that tuile means tile in French, and it really refers to the shape of these cookies. Fortunately, if you don’t want to make them in the traditional shape, by placing over a rolling pin, no one here at Scratchin’ Central is going to stop you. But, at the very least, you’ll have to try shaping one of them.

Another thing we liked about these cookies is that long chilling time for the batter. If you plan, as we did, you can make up the batter in the morning, and let it chill. Assemble a dinner that needs to be baked in the afternoon, take the 20 minutes to bake the cookies, then pop in the dinner, eat, and you’ll have fresh cookies waiting for you after dinner. Or before.

Makes about 24 cookies

Translucent Maple Tuiles

Translucent Maple Tuiles


  • 1/4 cup (50 grams) brown sugar, packed
  • 4 Tbs (1/2 stick or 50 grams) unsalted butter, room temperature
  • 1/4 cup (100 grams) maple syrup
  • 1/3 cup plus 1 Tbs (50 grams) all-purpose flour

Abbreviated Instructions

In a small bowl, blend together sugar, maple syrup, and butter until light in color and texture.

Add flour and stir until just blended.

Cover with plastic wrap (place right on the surface of the dough), and refrigerate at least 3 hours.

Preheat oven to 400°F

Roll small balls of dough (size of cherries) between the palms of your hand and place on unbuttered baking sheet, about 2 inches apart.

Bake 7 minutes, or until cookies are spread, golden colored, and honeycombed.

Working quickly, slide a wide metal spatula under each cookie with a quick jerk and lay the cookie onto a rolling pin or small bottle to shape and cool.

Ingredient discussion:

First, only use 100% real maple syrup. Period. Even though it is far more expensive, it is superior in every way to maple-flavored syrups. Second, when I see recipes that have things like 1/3 cup + a tablespoon of something, as in this one, that tells us that the recipe was converted from a different version. That different version might just be easier to deal with, if you can figure out what that original was. We did this with the Famous(ly Expensive) Wafer Cookies, and, now we’ve done it with this recipe. It was originally written by weight in grams. So simple: 50 grams brown sugar, 50 grams butter, 100 grams maple syrup, and 50 grams flour; that you can commit to memory.

Procedure in detail:

maple syrup, brown sugar, and butter
Just mix together the maple syrup, butter, and brown sugar.

Measure ingredients: However you do it, place the soft butter, the brown sugar, and the maple syrup in a small bowl, and mix thoroughly. We found that a small whisk was up to the task. The original recipe suggested a stiff spatula, but, for us, at least, it wasn’t up to the task of mixing in the butter, so we used a whisk. Oh, and this is way too little batter to make it worth while to employ a power tool.

tuile batter
We had to break out a whisk to get everything well-mixed.



adding flour
Stir until the flour is just mixed in.

Blend in flour. Sprinkle the flour on top, and, using the spatula or a spoon, mix in the flour until it is just blended. It’ll look and have the consistency of a soft peanut butter. Well, pretty much.



tuile batter
Pressing the plastic wrap on the surface of the batter will prevent it from drying and forming a skin.

Cover. Tear off a piece of plastic wrap and press it right down on the surface of your batter. You don’t want a skin to form (as with chocolate pudding). Place the bowl in the refrigerator.


Chill. Once covered and in the fridge, let it sit there for at least three hours. Or even overnight.

As suggested, we made our dough nuggets about the size of a cherry.

Roll dough. Take a small scoop of dough, and, rolling between your palms, form a ball about the size of a cherry. Place on an unbuttered baking sheet about 2 inches apart. These cookies spread.



tuile disaster
Tuile disaster. The size of a cherry is, obviously, too large; go with the hazelnut size.

Bake. Slide in the oven and bake for about 7 minutes, or until the cookies have spread, turned a nice golden color and have become honeycombed.



tuiles being shaped
Here are a couple cooling on the rolling pin. A bit dark, but at least they hold their shape.

Shape. Okay, take a deep breath, and work fast. Use a wide metal spatula, and slide the front edge under the cookie. With a quick jerk, push the spatula under and place the cookie over a rolling pin to cool. Or a bottle. Or, if you need the room, both. Once cool, transfer to a rack. If you want to reuse the sheet, make sure that it’s clean and cool before reloading with dough. Also, if you don’t want the traditional shape, just transfer to a rack to cool.

We were quite disappointed in these cookies. Sure, they look cool, but they really don’t taste like much of anything. Plus, they were difficult to bake correctly, and everything got greasy from the butter oozing out. Our first batch ran together into one big tuile, didn’t shape very well, never really stiffened up, and kind of tasted like buttery flour paste. We suspected that they were a bit under-baked, so we left the second sheet in the oven a bit longer. These came off and could be shaped nicely, but the taste wasn’t really any better; they tasted kind of like buttery sugar and were too dark. Overall, we think these tuiles were a failure and probably won’t be making them again. Two stars.

Worth the trouble?

Leave a Reply

Your email address will not be published. Required fields are marked *