Vanilla or Chocolate Tuiles

In a mixing bowl, cream together the butter and confectioners' sugar using an electric mixer on medium-high speed until light and fluffy. (Approximately 3-5 minutes)

Gradually beat in the egg whites, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. (Approximately 2-3 minutes)

Reduce the mixer speed to low and gently add the cake flour. Mix until just combined, being careful not to overmix the batter. Overmixing can result in tough tuiles. (Approximately 1-2 minutes)

Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least 1 hour, or up to overnight. This chilling period allows the gluten to relax and prevents the tuiles from spreading too thinly during baking. (Approximately 60 minutes)

Preheat your oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

Create a stencil: Cut a circle (about 3 1/2 inches in diameter) in a piece of cardboard or plastic to use as a template. Place the stencil on the prepared baking sheet.

Spread the batter: Using a small offset spatula, place a spoonful of chilled batter in the center of the stencil. Spread the batter evenly and thinly within the stencil's boundaries. Carefully lift the stencil off, leaving a perfectly shaped circle of batter. Repeat with the remaining batter, leaving some space between each tuile.

Bake the tuiles in the preheated oven until the edges are lightly golden brown, about 8 to 10 minutes. Keep a close eye on them, as they can burn quickly.

Shape the tuiles: Remove the baking sheet from the oven. Working quickly while the tuiles are still warm and pliable, use a thin spatula to lift each tuile from the baking sheet. Drape them over a rolling pin, the edge of a glass, or any other curved surface to create the classic tuile shape. Alternatively, you can flatten them with a spatula to create a flat wafer. (Approximately 5-7 minutes)

Allow the tuiles to cool and harden completely on the curved surface. Once cooled, they will become crisp and retain their shape. Store the cooled tuiles in an airtight container at room temperature to maintain their crispness.