ResetView: All

Hazelnut and Chocolate Tuille Cookies with Strawberries and Chantilly Cream

Thank you to Chandler’s in Petoskey for sharing this recipe!

Yield: 5 dozen cookies



  • 1/3 cup hazelnuts
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 stick unsalted butter (softened)
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 egg lightly beaten
  • 1 teaspoon vanilla extract
  • 1 ounce bittersweet chocolate, finely chopped

Cooked Berries

  • 8 fresh strawberries
  • 3 tablespoons granulated sugar
  • 3 tablespoons water

Strawberry Sauce

  • 8 fresh strawberries
  • 1/2 cup water
  • 1/4 cup sugar

Chantilly Cream

  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar


Preheat oven to 350 degrees. Toast hazelnuts in oven on rimmed baking sheet 7–9 minutes or until golden brown. After completely cooled, pulse hazelnuts in food processor until coarsely ground. Mix dry ingredients. Cream together butter, brown sugar, granulated sugar, egg and vanilla. Beat in dry ingredients until just combined. Fold in chocolate and hazelnuts. Drop batter by rounded teaspoons onto buttered baking sheet 3 inches apart. Bake until golden brown, about 10 minutes. Transfer immediately to cooling rack.

Cooked Berries
Dice strawberries; combine all 3 ingredients in saucepan. Cook until simmering, approximately 5 minutes, set aside. (Add water if needed.)

Strawberry Sauce
Roughly chop strawberries; combine all 3 ingredients in saucepan. Boil on stove until mushy. Using hand blender, puree sauce until smooth. Adjust sweetness by adding sugar to taste.

Cream Filling
Chandler’s chef whips up pastry cream from scratch, but for a quick and simple substitute use vanilla pudding.

Chantilly Cream
Whip all 3 ingredients together using stand mixer on high until stiff peaks form, approximately 2 minutes

To assemble

Start by placing one tuille cookie on dessert plate. Tip: Place a dab of pastry cream/pudding on bottom side of cookie to anchor it to the plate. Arrange thinly sliced fresh berries on top of cookie, add 1 tablespoon of pastry cream on top of berries, gently place second tuille cookie on top, beginning to form tower effect. Continue same layer technique using cooked berries and raw berries alternately. End with final tuille cookie on top and garnish with Chantilly cream and a mint sprig. Drizzle strawberry sauce around the base of plate.