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
- 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.