Hello everyone. I've been recently interested in Advanced dessert techniques and "showplating". One of the skills requires making TUILES and "bending" them into creative shapes etc..I'm no professional chef by any means, but i love to dabble in the kitchen. But I'm really struggling with making these tuiles. Any hints or helps would be appreciated. For example, i followed the tuile recipe from Le Cordon Bleu cookbook, it says to cook the tuiles into lightly yellow, then take them out and bend them. Problem is my tuiles crack and set way too fast. What am i doing wrong? After a few trial and errors, I tried bending the shapes while they were still in the oven, but it gets quite hot in there. This seemed to work, but evey book I've read said you should be able to bend the TUILES outside the oven.