The presentational impact of tuiles, plus the myriad options and variations make this a great skill to have.

Makes around 20

You will need:
2 egg whites
110g caster sugar
55g plain flour
55g butter, unsalted
1/2 teaspoon of vanilla extract
For a chocolate tuile, add 2 tablespoon of cocoa powder

Preheat the oven to 180C, and line a tray with baking parchment
Melt the butter until completely liquid, then let it cool for a couple of minutes
In a bowl, whisk together the sugar and egg whites until frothy and thoroughly combined and make sure there are absolutely no lumps
Add the flour and whisk it again to combine
Pour in the melted, cooled butter and bring together
Add the vanilla and mix it in
You should now have a dense, runny dough
Shape the tuile and bake for 6-8 minutes until golden brown around the edges
Shape immediately
Leave to cool for 2 minutes and move to a cooling rack