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Hazelnut Cream Tuiles

  • yield: Makes about 2 1/2 dozen

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Ingredients

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
  • 3/4 cup confectioners' sugar
  • 2 tablespoons heavy cream
  • Pinch of salt

Directions

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

  4. Step 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.

Source
Martha Stewart Living, December 2005

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Reviews (14)

  • lindalalonde 24 Jan, 2012

    It says right at the top of the recipe that it makes 2 1/2 dozen cookies.

    This recipe will work with almost any pipe-able cream and nuts or other things for the ends. For Christmas, they are really good with a minty cream filling and crushed candy canes for the ends.

  • lindalalonde 24 Jan, 2012

    It says right at the top of the recipe that it makes 2 1/2 dozen cookies.

    This recipe will work with almost any pipe-able cream and nuts or other things for the ends. For Christmas, they are really good with a minty cream filling and crushed candy canes for the ends.

  • ula33 19 Dec, 2011

    what an expensive failure! the cookies could not be rolled after they were baked, they came out thick and, frankly, inedible- I am left with the cream far too expensive to put in garbage, which is what I had to do with the cookies. Avoid.

  • ula33 19 Dec, 2011

    what an expensive failure! the cookies could not be rolled after they were baked, they came out thick and, frankly, inedible- I am left with the cream far too expensive to put in garbage, which is what I had to do with the cookies. Avoid.

  • kaylarae 17 Nov, 2010

    Phew! I was so glad when I was done making these! They are time consuming and tedious as you might imagine, but they taste divine! I had a terrible time trying to determine the correct baking time for my oven. For me, 10 minutes was waaaaay too long. After baking and rolling and cracking the whole batch, my last one ,baked for 5 minutes, rolled up perfectly. I never achieved the perfect even golden color like the ones in the picture though, o well.

  • missstubby 11 Mar, 2010

    I have seen similar cookies in the store. They must have a cream that has no moisture in in it. try butter oil, powdered sugar and nuts,mix well and pipe.

  • missstubby 11 Mar, 2010

    could refridge cream and nuts, just knead cream til it flows and is softened. . will try freezing cream and tuiles. or just use Nutella. in stored tuiles.

  • missstubby 11 Mar, 2010

    surely other nuts could be used. Pistachios would be pretty and tasty. probably any nut that didnt get too oily when ground in the processor. the ingredients seem scanty for a KitchenAid bowl, I think I will at least double since the tuiles can be held unfilled..I'm sure they can be sealed and frozen for longer storage. I plan to put the cream into disposable decorating bags, just fold top and tape, snip off tip and fill.

  • AlexandraB 5 Feb, 2009

    srupp- in step 3 it says to repeat with remaining batter = makes more than 4.

  • srupp 26 Jan, 2009

    It looks like the recipe makes 4 tuiles, according to instruction #2. However, the ingredients list, especially for the cream filling, seems to produce more than required. The recipe is probably intended to be served immediately with either other treats or ice cream, for afternoon coffee or after dinner.

  • sistercharlotte 26 Jan, 2009

    These look like a nice showy cookie to use for something special, but how many does the recipe make?

  • euni 26 Jan, 2009

    Favorite things - chocolate and hazelnuts! I'm sure other nuts could be used, such as almonds or pecans. I think that the cookies might lose their crisp texture if stored with the filling inside. Store the cookies in an air tight container and fill when ready to use.

  • praire 26 Jan, 2009

    Can uses some other kind of nut?

  • mastif01 26 Jan, 2009

    Can these be made with the filling in them and kept for a couple days?