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Hazelnut Cream Tuiles

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

Source: Martha Stewart Living, December 2005
Yield

Ingredients

For the Tuiles

For the Hazelnut Cream

Directions

Cook's Notes

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

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Reviews

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  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • AlexandraB
    5 FEB, 2009
    srupp- in step 3 it says to repeat with remaining batter = makes more than 4.
    Reply
  • 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.
    Reply

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