Tuiles are a sort of fancy French cracker that I became quite fond of while working at the Park Hyatt Le Pur’ Restaurant in Paris. Our sous-chef was Japanese, and had a fondness for buckwheat. Hence, we prepared a buckwheat tuile (with butter) and it was just scrumptious.
Tuiles are surprisingly easy to make and are traditionally made with flour and butter… and egg whites. These babies combine the nuttiness of buckwheat and use the sweetness of coconut oil to make a dairy and gluten-free version of the French classic.
Happy tuiling. Impress your friends, now.