Cigarettes Russes

Cigarettes Russes

 

Cigarettes Russes

Cigarettes Russes are delicate, crisp, and thin cookies shaped like cigarettes. Perfectly paired with ice cream, crème brûlée, or crème caramel, they can also be enjoyed alone as a light, sweet snack.
Prep Time10 minutes
Cook Time35 minutes
Wait Time1 hour
Total Time45 minutes
Course: Dessert
Cuisine: French
Keyword: Cigarettes Russes
Servings: 12
Calories: 60kcal

Ingredients

TO MAKE 12 CIGARETTES RUSSES

  • 50 grams icing sugar, sifted
  • 25 grams all-purpose flour, sifted
  • 50 grams butter, soft
  • 2 medium egg whites, lightly beaten
  • 0.25 teaspoon pure vanilla extract
  • 1 piece Wooden dowel or two chopsticks for shaping the cookies

Instructions

  • With a wooden spoon, work the soft butter until smooth and incorporate the sifted icing sugar. Add the egg white one at the time, and work well the mixture until thoroughly combined. Add the sifted flour and work well again too until homogenized, then stir in the vanilla. Cover and refrigerate for at least 1 hour.
  • Heat oven to 425° and spray two cookie sheets with vegetable cooking spray.
  • Spoon four tablespoons of the batter, leaving about 3 inches between them, onto the baking sheets. Using the back of a spoon spread the mixture into very thin 4 x 3-inch ovals. You'll have about four ovals per sheet. Bake about 6 minutes or until just brown around the edges.
  • Workings quickly, use a long, metal spatula to transfer cookie to the work surface and roll around the dowel to form a cigarette shape. If the cookies get too stiff, return baking sheet to oven for about 30 seconds.
  • The cigarette may be stored in an airtight container for 2 to 3 days.

Video

Tips for Making Cigarettes Russes:

  • Work Quickly: Cigarettes Russes need to be shaped while still warm from the oven, so have your workspace ready and act fast.
  • Even Spreading: Spread the batter as thin and evenly as possible to ensure uniform baking. This ensures a crisp and delicate texture.
  • Storage: Keep your finished cookies in an airtight container to preserve their crispness. They can last up to 3 days.
  • Flavor Variations: For a twist, you can add lemon zest, almond extract, or even cocoa powder to the batter to change the flavor profile.
  • Avoid Over-Baking: Keep an eye on the cookies in the oven. Over-baking can cause them to become too brittle and difficult to shape.

What is an Appareil in Pastry?

In pastry and baking, “appareil” refers to a batter or mixture that serves as the foundation for many French pastries and desserts. It’s typically a thin, fluid consistency that is used to create different textures and shapes when baked or cooked. The term appareil is commonly used in French cuisine to describe a prepared mix of ingredients.

In the case of Cigarettes Russes, the appareil is a delicate, thin batter that is spread onto a baking sheet in ovals and baked into crispy, golden cookies. These are then rolled while still warm to create the signature “cigarette” shape. The same appareil can also be used to make tuiles and tulipes, two other French pastry classics that are known for their thin, crisp texture.

Tuiles:

Tuiles (meaning “tiles” in French) are thin, delicate cookies often shaped into curved forms. Like Cigarettes Russes, they are made from a similar appareil but are shaped differently after baking, usually into a curved, tile-like shape.

Tulipes:

Tulipes are another type of pastry made from the same appareil. Shaped like open tulip petals or flower-like cups, they are often used as a garnish or paired with ice cream or fruit-based desserts.


How to Use the Appareil in Pastry:

  • Tuiles: Spread the appareil thinly on a baking sheet, then bake until golden. The cookies are gently shaped into curves while still warm, using a rolling pin or similar tool.
  • Tulipes: Pipe the appareil into petal shapes on a baking sheet, bake, and once cooled, gently shape into a cup-like form.

Why is Appareil Important in Pastry?

The appareil is a fundamental element in many pastry recipes. It’s essential for creating light, crisp textures and delicate shapes. By adjusting the consistency and ingredients, pastry chefs can create different flavors, shapes, and textures for each creation.

In summary, the appareil is a versatile, foundational mix in French pastry-making. It allows for a wide variety of sweet and savory creations, making it a key component of many desserts and pastries. You can experiment with different flavors, from vanilla to citrus or even chocolate, to create your own unique variations of tuiles, tulipes, and Cigarettes Russes.

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