Rolled Wafer Cookie

Growing up, I always loved Pepperidge Farm's Pirouettes. I love the thin crisp cookie and the rich chocolate center. They were so fancy, they even came in a tin instead of a paper bag. I was so excited once I realized what they are made of and I could make them on my own. It's a little more effort than a regular cookie, but totally worth it. I love this recipe because it is just ratios that are easily scaled.

Tools you will need:

1. Tuile stencil (I'll show you how I made mine)
2. Kitchen scale
3. Mixing bowls
4. Sifter
5. Rubber spatula
6. Baking pan
7. Silicone baking mat
8. Offset spatula
9. Straw (a wooden dowel or honing steel works too)
10. Small pot
11. Pastry bag
12. Tall glass
13. Pastry tip #230 (for filling eclairs)

Ingredients:

Tuile

1. Melted butter
2. Powered sugar
3. Egg whites
4. All purpose flour

Filling

1. Chocolate
2. Sweetened condensed milk

I had to make a custom stencil for this cookie. Mylar would have worked better, but I didn't have any at the time, so I had to use 65 lb. card stock wrapped in plastic. This makes my stencil single use, so you should use food safe mylar.

When making your stencil, keep in mind the size of your baking sheet and silicone baking mat. I used a half sheet pan (18" x 13"). An 11" x 5" stencil fits on this nicely.

Cut out a parallelogram. Make sure to have enough room on the sides to hold excess batter. An 8" x 2.75" parallelogram with a 45° angle will give you about a 5" cookie.

Tuile paste is a thin crisp wafer cookie that can be shaped fresh out of the oven before it cools. The recipe is so simple: it's just equal parts butter, sugar, egg whites, and flour.

1 large egg white is about 30-35 grams. Because it varies, I weigh the egg white first and match everything else to that. With one egg white (mine was 38g), I got 12 tuiles for the size stencil I used.

1 Part Melted butter (38g)

1 Part Powered sugar (38g)

1 Part Egg white (38g)

1 Part All purpose flour (38g)

Preheat oven to 325° F.

Start by measuring your ingredients, melt the butter and cool it slightly. The butter needs to be warm, not hot—we don't want to cook the egg white.

Sift the flour and sugar separately.

Add butter to the sugar and mix.

Add the egg white(s) and mix.

Add flour and mix until smooth.

It is easier to bake on the back of the pan so the edges don't get in your way when rolling.

Using an offset spatula, evenly spread the batter in the cavity of the stencil.

Peel the stencil away and repeat. Start with only a few on a pan at a time. The tuile has a small window of working time to shape before it hardens. Make sure to keep all the tuiles the same thickness so they bake evenly. I like to use two pans—as one comes out the other goes in. Staggering will help speed the process up.

This is the hard part. Baking time is quick and you have to handle a hot cookie!

Bake at 325° F for about 6 minutes. You are looking for a light golden color. If you are not sure, go under because they still set up when light, just not if they are raw.

*Caution: the tuiles are very hot!

You need to let the tuiles cool enough to handle, but not so much that they set. I recommend two pairs of food service gloves if you have them.

You have about 30 seconds to work with the tuiles before they set up and hold the shape they're in.

Flip the tuile over and roll around the straw. Start at the point and roll along the short side. Keep rolling to the other end of the tuile. Slide the straw out and roll the next one.

Move the silicone baking mat off the pan to cool before repeating step 3. The batter will melt and be too hard to work with if the mat is hot. Repeat from step 3 until all bater is baked and rolled.

This filling is just as simple of a ratio as the tuile with equal parts of chocolate to sweetened condensed milk.

1 Part Chocolate (100g)

1 Part Sweetened condensed milk (100g)

200g of filling worked well for the 12 tuiles.

Heat the chocolate and sweetened condensed milk together over a double boiler.

Fit the pastry bag with pastry tip #230. Place the pastry bag tip first into a tall glass and wrap excess around the outside so you have both hands free to fill the bag with the chocolate filling.

When the chocolate is completely melted, mix well to combine. Fill the pastry bag and immediately pipe into the tuiles while the filling is still soft.

I find it best to fill half from one end then flip and fill from the other.

I'm a big fan of simple flavors, but that shouldn't hold you back from experimenting. A little zest in the tuile paste goes a long way. Try Nutella as a filling or even buttercream if you prefer something lighter. Make it your own and enjoy.