← Back to Search Results
baking French
Chocolate Tuiles

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.
 

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
west-coast-cooking West Coast Cooking
by Greg Atkinson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
martin-yans-china Martin Yan's China
by Martin Yan
desserts-4-today Desserts 4 Today
by Abby Dodge
raos-cookbook Rao's Cookbook
by Frank Pellegrino
living-raw-food Living Raw Food
by Sarma Melngailis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lidias-italy Lidia's Italy
by Lidia Bastianich
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
spice Spice
by Ana Sortun
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?