Anna is a French woman who loves to bake. She has been baking for over 40 years and has made hundreds of delicious recipes.

Anna’s cigarette cookies are a popular treat in France. They’re made with puff pastry and filled with chocolate and caramel.

Chef Anna Olson’s wonderful restaurant has French Tulie Cookies on the menu, and she’s going to show you how to make them from scratch!

Follow the steps in the recipes below!


  • 5 tablespoons unsalted butter (75 g) at room temperature
  • 12 cup (65 g) sifted icing sugar
  • 2 tbsp honey (40 g)
  • 1 beaten egg white
  • 2/3 cup all-purpose flour (100 g) (plain flour)


  1. Combine the butter, icing sugar, and honey in a mixing bowl and beat until creamy (you can do this with electric beaters or in a stand mixer fitted with the paddle attachment). Incorporate the egg whites (the mixture may seem curdled; this is OK). Sift in the flour and mix until the batter is smooth. Chill for 2 hours or until hard.
  2. Preheat the oven to 350 degrees Fahrenheit (180 C). Use a silicone-coated baking tray liner to line a baking tray (this is preferred over parchment paper, since the paper can wrinkle). Make a template by cutting a shape out of a flat piece of plastic in the center (such as a yogurt container lid, with the edges trimmed away). The template may be any form or size – the traditional French “tuile” is a square, but teardrops, leaves, hearts, and other shapes are also popular. Prepare a tiny rolling pin or other curved instrument and secure it in place so it does not move; placing the heated cookies on it will give them their curvature.
  3. Place the template on the silicone liner and spread an equal layer of batter over it with a tiny palette knife, smoothing as required. Carefully lift the template, scrape out any extra batter, and put it next to the first cookie, repeating until the pan is full. Bake the cookies for 5 to 6 minutes, or until the edges are golden brown (stay near the oven, since 30 seconds can make a big difference).
  4. Remove the baking pan from the oven and gently transfer the warm biscuits onto the rolling pin to curl and cool. If the cookies harden before you can get them to the rolling pin, pop the pan back into the oven for 10-15 seconds to soften them up again. Repeat until you get the desired amount of tuiles (making a few extra is wise, since they are delicate and can break easily). The rest of the batter may be refrigerated for up to two weeks or frozen for up to three months.


In an airtight container, the tuiles will last for 2 to 3 days (or 1, if humid).


The how to roll tuiles is a tutorial that will teach you how to make French Tuile Cookies. Anna is the creator of the recipe and she has provided instructions on how to make them yourself.

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