Preparation info

  • Yield: about


    cookies, 3¼ inches in diameter
    • Difficulty


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.