Vogue shares with you a recipe from Chef Christian Faure to transport your taste buds to France.
50 gsoft unsalted butter
100 g icing sugar
2 egg whites
40 g flour, sifted
10 g unsweetened cocoa powder, sifted
200 g hazelnuts, toasted and chopped
Preheat the oven to 180ºC (355ºF). Line a baking sheet with parchment
paper. Lightly brush a rolling pin with unsalted butter or oil.
Beat the unsalted butter and icing sugar until creamy. Add the egg
whites little by little, mixing well after each addition. Then, blend in
the sifted flour and cocoa powder.
Use a spoon to thinly spread out the mixture on the baking sheet
forming discs about 6 cm in diameter. Leave sufficient space between
each one to allow for spreading during cooking. Sprinkle with chopped
hazelnuts and bake for 6–8 minutes.
Loosen the tuiles from the baking sheet (using a metal scraper) and,
working very quickly (the tuiles may shatter if allowed to harden), curl
them over the rolling pin while still warm and pliable. When firm, slip
off and cool completely on a rack. Repeat until all the tuiles have