Give 1-on-1 coaching with a French chef  Cooking, culinary career or restaurant. E-gift card, from $150. Give an e-gift card
Skip to content

Cigarettes Russes Recipe: French Rolled Wafer Cookies

Prep10 min
Cook35 min
Total45 min
Yield12 portions
LevelBeginner
 
 
About This Recipe

Make cigarettes russes, delicate French rolled wafer cookies with a crisp texture. Learn how to prepare the thin batter, bake each wafer and roll it while warm before it hardens.

Scale This Recipe

Servings

Ingredients

Units
TO MAKE 12 CIGARETTES RUSSES
  • 50 grams icing sugar, — sifted
  • 25 grams all-purpose , — sifted
  • 50 grams butter, — soft
  • 2 medium egg whites, — lightly beaten
  • 0.25 teaspoon pure vanilla
  • 1 piece Wooden dowel or two chopsticks for shaping the cookies

Instructions

  1. 1
    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. and refrigerate for at least 1 hour.
  2. 2
    Heat oven to 425° and spray two cookie sheets with vegetable cooking spray.
  3. 3
    Spoon four tablespoons of the , 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.
  4. 4
    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.
  5. 5
    The cigarette may be stored in an airtight container for 2 to 3 days.
Techniques in this recipe
Take It Further

Master the techniques behind this dish

This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.

Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

Ready to cook like a professional?

38 structured courses. 320 recipes. OCRS™ learning paths. Certificates. Coaching.

Keep learning

Learn the technique behind the recipe.

Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.

Scroll to Top