Pirouettes

Preparation info

  • Yield: about

    80

    cookies, 3¼ inches in diameter
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Pirouette is a ballet term that means “a rapid spin of the body on the point of the toe.” Here, it refers to the way the just-baked cookie wafers are curled around a dowel, which also must be done rapidly. Pirouettes can be served plain or with the ends dipped into melted coating chocolate. They may also be filled and served as a pastry. Additionally, a portion of the batter can be colored with unsweetened cocoa powder at the rate of 1 teaspoon (2.5 g) per 2 tablespoons (30 ml) batter. Use a piping bag with a very small opening to decorate the plain batter with spirals or parallel lines of cocoa-colored batter after you have spread the plain batter within the template. Bake as directed. Roll the striped cookies so that the lines run diagonally rather than horizontally or vertically.

Ingredients

Method