These are good. The only problem I had was in spreading them on the tray. Following the directions resulted in one big mass of tuille that couldn't brown evenly. Playing around with the next few trays I determined that you shouldn't use more than half a tablespoon per tuille. And they should be two inches apart AFTER spreading, not before. The thinner you go, the less they spread but the faster they cooked. 7-8 minutes was enough for dark tuilles.