Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile. These delicate treats enliven any tea party, afternoon snack plate, or dessert course. Keep these cookies in an airtight container to keep them crisp.–Carole Bloom
Hazelnut Chocolate Tuiles Recipe
- Quick Glance
- 30 M
- 1 H
- Makes 24 tuiles
- 8 ounces bittersweet chocolate, finely chopped
- 1 cup toasted, skinned, finely ground hazelnuts
- 1. Halve 4 parchment paper sheets lengthwise and set aside. Prepare a stencil using a piece of cardboard 6 inches long by 4 inches wide. Draw a circle 2 1/2 inches in diameter in the upper half of the cardboard then cut out the circle. The stencil is the cardboard with the circle removed.
- 2. Melt and temper the chocolate, then stir in the ground hazelnuts thoroughly. Set the stencil over a strip of parchment paper and spread about a tablespoon of the mixture over the opening, using an offset spatula with a 4-inch blade. The tuiles should be no more than 1/8-inch thick.
- 3. Lift the stencil off the parchment paper and scrape the excess chocolate mixture from the stencil back into the bowl. You should be able to place 4 tuiles on each strip of parchment paper.
- 4. Let the tuiles set for 3 to 4 minutes, then carefully drape the parchment paper with the tuiles over a rolling pin that is set on a jelly roll pan. Chill the tuiles in the refrigerator until firm (10 to 15 minutes).
- 5. Gently peel the parchment paper off the curved tuiles. In a tightly covered container wrapped in several layers of aluminum foil, the tuiles will keep for 1 week at room temperature or 1 month in the refrigerator. The tuiles are best served at room temperature.
Hungry for more? Chow down on these:
- Chocolate Ice Cream on a Home Made Hazelnut Tuile Cone from Joe Pastry
- Flourless Chocolate Almond Tuiles from Overtime Cook
- Chocolate Hazelnut Gelato from Leite's Culinaria
- Gianduia Nutella Brownies from Leite's Culinaria
Hazelnut Chocolate Tuiles Recipe © 2004 Carole Bloom. Photo © 2004 Sheri Giblin. All rights reserved.
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