Tuiles aren’t super straight forward. You have to get to them while warm, not hot, and you can’t over or undercook them. This recipe is tested and the photos are of the real recipe. If you want to make adjustments to bake time, start in increments of 1 minute. Your bake times will certainly differ from mine if you drop the filling in smaller or larger amounts. Glad you like the filling.

The filling isn’t bad, but I would say the shells don’t work well. I have tried this recipe 3 times. If I cook the cookie for the recommended time, they dont keep their shape even after wrapping them around molds and leaving them in the fridge for an hour. If I cook them longer they crack as soon as I try to mold them even when they were very hot. Additionally, the recipe makes almost twice the amount of filling as shells, and that’s assuming you can get them to turn out. I don’t know how they made that photo, but it wasnt using this recipe.

Hi Karly! Thanks for stopping by. Sometimes looks can be deceiving, but I’m telling you these taste EVEN better than they look:)