A tuile is a thin, crisp cookie that is usually shaped by placing it over rounded objects, like a rolling pin, while still hot from the oven. Pastry chefs often use tuiles as a garnish and to make small cups for custards or ice creams. To create fancifully shaped tuiles, like stars and hearts, use professional tuile stencils, available at Chef Rubber. You place a stencil on a baking sheet, spread the batter with an offset spatula so it falls inside the cutouts and remove the stencil before baking. To make cups for fillings, place the tuiles over the bottom cups of a muffin tin right after they come out of the oven. You must move quickly, because tuiles become brittle as they cool.