Tuile: Thin Sugar Cookie and Shaping Window

The tuile (tile) is named for its curved shape — traditionally formed by draping the hot, pliable cookie over a rolling pin immediately after baking. It represents the most time-sensitive technique in the pastry kitchen: the window between removing the tuile from the oven and it setting hard is approximately 30 seconds, during which it must be shaped.

A very thin, lacey sugar-butter-flour batter spread on a baking mat and baked until golden and pliable, then shaped immediately (curved over a rolling pin, formed into a cone, draped over a bowl) before it sets hard. Once cooled, it is brittle and fragile.

• Norwegian krumkake (same thin sugar cookie shaped immediately after baking — cone shape), Swedish struva (same technique — different shape), Japanese langue de chat (thin butter cookie — same batter,