The beauty of this cookie-brittle hybrid is that you can make it with any croissant—homemade or store-bought. To get thin, even slices, freeze the croissants for about 15 minutes before slicing. To ensure a crispy tuile, let the croissant slices bake until they are a deep, golden brown to give the sugar in the syrup time to caramelize and harden to the perfect texture.
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Recipe Summary test
1 hr 25 mins
Tuiles can be stored in an airtight container up to 3 days. To re-crisp, place tuiles in a single layer on a parchment paper–lined baking sheet; bake in a 200°F oven until dry to the touch, 10 to 15 minutes.
Reheat leftover syrup in a small pan over low until melted; use immediately.