Chocolate hazelnut tuiles

Recipe from: 3/4/1998 12:00:00 AM
Ingredients 9
Servings 2


Serving Change
  • 90
    hazelnuts, toasted
  • 100
    castor sugar
  • 60
  • 50
    cocoa powder
  • 45
    thick cream
  • 30
  • 2
    large egg whites, whisked until just frothy
  • 45
    cake flour
  • 30
    chocolate (not cooking chocolate) to decorate


Chop a third of hazelnuts and set aside. Finely grind or process remaining nuts and sugar together. Cream butter, then stir in nut/sugar mixture, cocoa, cream and rum. Fold in egg whites. Sift flour over mixture and fold in. Mark 4 or 5 circles, 11 cm in diameter and 5 cm apart, on two flat baking sheets greased with butter and then floured, or sprayed with non-stick cooking spray. Drop a scant tablespoon of mixture in centre of each circle and spread out thinly with the back of a spoon. Sprinkle a few pieces of reserved chopped nuts over. Bake each batch of tuiles separately at 220 ºC for about 5 minutes, or until edges of tuiles are just beginning to darken. Remove tuiles with a palette knife and, working quickly, drape them over a rolling pin to cool. (To keep rest of tuiles pliable while you work, keep baking sheet in an open oven.) Melt chocolate and spoon into a paper piping bag. Pipe patterns of chocolate on cold and crisp tuiles.

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