Hazelnut Tuiles (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
For the tuiles  
Hazelnut butter 60 ml.
Confectioners’ sugar 105 ml.
Honey 30 ml.
Egg whites (about 2) 60 ml.
Vanilla extract 60 ml.
Flour, all-purpose, sifted 235 ml.
For the topping  
Fresh fruit, such as raspberries, blueberries, and strawberries 750 ml.
Whipped cream 375 ml.


  1. Preheat the oven to at 175°C. Line two baking sheets with Silpats.
  2. Combine the hazelnut butter, confectioners’ sugar, and honey in a standing mixer fitted with the paddle attachment. Cream on medium speed until fluffy, about 2 minutes. Add the egg whites and vanilla and beat on high speed until smooth, about 4 minutes. Turn off and scrape down the sides. On low speed, add the flour and beat until just incorporated, another minute. Remove the beater and scrape down the bowl.
  3. Spoon 7 ml. teaspoons of batter onto the baking sheet, and using an offset metal spatula, spread it out to 7.5 cm. in diameter. Continue with 3 more spoonfuls making sure there is an inch between each cookie and allow the batter to spread. Prepare and bake only 4 cookies at a time and allow time for shaping them while they’re still warm.
  4. Place in the middle of the oven and bake for 4 minutes. Rotate the baking sheet front to back and bake another 2 minutes, or until golden. (You may prepare the next batch while the first pan bakes.)
  5. Remove the baking sheet from the oven and cool for 30 seconds, until the cookies can be lifted without tearing but are still flexible. If any of the cookies become too stiff to form, return them briefly to the oven to soften. Shape the cookies into shallow cups using muffin tins or other cup-shaped vessels and set aside to cool. To serve, arrange about 30 ml. of a selection of fruit in each tuile cup and spoon 15 ml. of whipped cream on top. Repeat with the remaining tuiles, allowing for 3 tuiles per person.

Additional tips

Recipe credit: Victor Scargle for the Hazelnut Council, as presented at the Worlds of Flavor International Conference & Festival. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.

© 2018 The Culinary Institute of America