Recipes Candy Creme de Pirouline

"These piroulines are also known as cigarettes russes. Crispy rolled wafers with chocolate tips."
Original recipe yield: 3 dozen cookies.

INGREDIENTS:
2 cups confectioners' sugar
1 1/4 cups all-purpose flour
1/8 teaspoon salt
5/8 cup unsalted butter, melted
6 egg whites
1 tablespoon heavy cream
1 teaspoon vanilla extract

1 1/2 teaspoons light corn syrup
4 ounces finely chopped bittersweet chocolate
1/4 cup unsalted butter

DIRECTIONS:
In a large bowl, mix together the confectioners' sugar, flour and salt. Make a well in
the center, and add melted butter, egg whites, heavy cream and vanilla. Mix until well
blended. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with vegetable
oil spray or shortening. Spoon a heaping tablespoon of dough onto one of the prepared
baking sheets. Using the back of a spoon, spread the batter into a very thin 6x3 1/2
inch oval. Make as many as 4 per baking sheet.
Bake for about 6 minutes, or until the edges are turning brown. Using a long metal
knife or spatula, remove from the baking sheet to a clean surface. Use a chopstick or
thin wooden dowel to roll the cookie up starting at the long side. If cookies get too
stiff to roll, place them back in the oven for about 30 seconds. Prepare the second
sheet while the first is baking. Continue baking and shaping cookies until batter is
used up. Cool on a wire rack.
In a bowl over simmering water, combine the chocolate, corn syrup and remaining 1/4
cup butter. Stir occasionally until melted and smooth. Let cool slightly. Dip about 1
inch of the end of each cookie into the chocolate sauce. Allow the cookies to set up
on waxed paper. "~"