tuille

Tuille, often spelled tuile, is a term with origins in French. In English usage it most commonly refers to a very thin, crisp wafer used as a decorative element in pastries and desserts. The spelling tuille is a less common variant found in some texts; both derive from the French word tuile, meaning tile or tile-like.

In pastry, a tuile is a delicate baked cookie that can be flavored with vanilla, almond, citrus zest, or spices. A thin batter, typically made from egg whites, sugar, flour, and butter, is spread in a very light, even layer on a silicone mat or parchment and baked until it turns amber. While still warm, the wafer can be shaped over a rolling pin, bottle, or curved mold to create graceful curves or decorative forms. Once cooled, tuiles become crisp and brittle. They are commonly used to garnish desserts, ice creams, or to form edible bowls and sculptures.

In architecture, tuile (plural tuiles) refers to a roof tile, particularly in French-speaking regions. These can be made of fired clay or other materials and are used to cover and insulate roofs. The term is widely used in historic and regional building contexts to describe tile coverings rather than edible confections.

Summary: tuille/tuile denotes both a slender dessert wafer and, in architecture, a roof tile. In culinary contexts it denotes a crisp, versatile garnish, while in architectural contexts it refers to a roofing tile.