New This Month

Hazelnut Cream Tuiles


Just-baked cookies are wrapped around the handle of a wooden spoon until set, then piped with a rich cream of toasted hazelnuts.

  • Yield: Makes about 2 1/2 dozen

Source: Martha Stewart Living, December 2005


For the Tuiles

  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3/4 cup confectioners' sugar
  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 1/2 cup all-purpose flour
  • Pinch of salt

For the Hazelnut Cream

  • 1/2 cup hazelnuts, toasted, skins rubbed off with a kitchen towel while still warm
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons heavy cream
  • Pinch of salt


  1. Make the tuiles: Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Mix in egg whites, extract, and vanilla seeds; reserve vanilla bean for another use. Reduce speed to low. Add flour and salt; mix until just combined.

  2. Spoon 1 1/2 teaspoons batter onto a baking sheet lined with parchment paper; using an offset spatula, spread into a 4-inch round. Repeat, forming 3 more rounds and spacing 2 inches apart.

  3. Bake until golden, about 10 minutes. Transfer sheet to a wire rack. Working quickly, remove 1 cookie with an offset spatula, and roll around the handle of a wooden spoon to form a 1/4-inch tube. Hold until tuile begins to harden, about 10 seconds; transfer tuile to a wire rack to cool completely. Repeat with remaining cookies. If cookies become too cool to shape, return to oven for 30 seconds. Repeat with remaining batter.

  4. Make the cream: Process nuts in a food processor until they resemble coarse meal. Reserve 3 tablespoons; transfer remainder to a medium bowl. Add butter, sugar, cream, and salt; stir until smooth. Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #10). Gently pipe filling into 1 end of a tuile, forcing it halfway in with a skewer; pipe into opposite end until filled. Dip each end in reserved nuts. Repeat with remaining tuiles. Serve immediately.

Cook's Notes

Unfilled tuiles can be stored in an airtight container at room temperature up to 1 week.

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