← Back to Search Results
baking French
Chocolate Tuiles Recipe-4327

Photo by: Steve Pool
Comments: 0
 

Recipe

The curved shape of these cookies makes them a wonderful garnish for ice cream or other desserts. They are named after the traditional curved roof tiles (tuile is French for “tile”) seen in France and elsewhere in the Mediterranean, and are easy to make except when it is humid, as the dampness in the air will cause them to wilt. You can purchase specially designed pans for making tuiles, but I find it is just as easy to drape them over a rolling pin or an empty wine bottle.

Yield: Makes about 6 dozen

Ingredients

  • 3¾ cups confectioners sugar
  • ½ cup Dutch-processed cocoa powder
  • ½ cup water
  • ¾ cup (1½ sticks) unsalted butter, melted and cooled
  • ¾ cup plus 1 tablespoon cake flour
  • ¾ cup chopped walnuts or hazelnuts or blanched almonds

Directions

Preheat the oven to 400°F. Have ready a nonstick cookie sheet, or line a regular cookie sheet with a silicone mat.

In a bowl, combine the confectioners’ sugar, cocoa powder, and water and whisk until well blended, add the butter and whisk just to combine. Using a rubber spatula, fold in the flour just to incorporate. Do not overmix, or the batter will shrink as the cookies bake. If lumps form, carefully break them up with the spatula and incorporate them into the batter. (The batter can be made to this point, covered, and refrigerated for up to 1 week, return to room temperature before proceeding.)

Using a small offset spatula, spread the batter into circles about 2 inches in diameter and 1/8 inch thick on the prepared cookie sheet, spacing them about 2 inches apart. Sprinkle some chopped nuts in the center of each circle. Have a clean rolling pin or a bottle or two at hand.

Bake for about 10 minutes, or until just set. Remove from the oven and let rest for 30 seconds. Using an offset spatula and working quickly, lift the cookies one at a time from the pan and drape, nut side up, over the rolling pin. Allow the cookies to cool on the rolling pin for about 3 minutes, so they will hold their shape. If they cool on the pan before you get a chance to drape them, place the pan back in the oven for about a minute to soften them. Transfer the cookies to a wire rack and repeat with the remaining batter. Serve immediately, or store in an airtight container at room temperature for up to 5 days.


© 2008 MrChocolate.com LLC
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 2 Tuiles.

111kcal (6%)
6mg (1%)
0mg (0%)
32mcg RAE (1%)
39mg
10mg
1g
12g
1g
16g
10mg (3%)
1mg (0%)
3g (13%)
5g (8%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
nigella-express Nigella Express
by Nigella Lawson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
big-fat-cookies Big Fat Cookies
by Elinor Klivans
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
living-raw-food Living Raw Food
by Sarma Melngailis
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
baked-explorations Baked Explorations
by Matt Lewis
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?