This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Cigarettes Russes (Piroulines)
The French name for these tubular biscuits means "Russian cigarettes". Cigarettes Russes are perfect for serving with ice cream or other desserts.
The basic biscuit is fairly easy to make; the tricky bit is rolling the tube once cooked.
The basic biscuit is fairly easy to make; the tricky bit is rolling the tube once cooked.
50 min.
Average
1.60 €
24 pieces
4 IngredientsLast modified on: May 25th 2014
For 24 pieces, you will need:
- 1
100 g flour - 2
150 g icing sugar - 3
100 g egg white - 4
100 g butter - Total weight: 450 grams
Times for this recipe
Preparation: 35 min.
Cooking: 15 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Stage 2 - ⌛ 2 min.
Preheat the oven to 360°F (180°C).
Heat 100 g butter over low heat until just melted.
Sieve together 100 g flour and 150 g icing sugar.
Heat 100 g butter over low heat until just melted.
Sieve together 100 g flour and 150 g icing sugar.
Stage 3 - ⌛ 2 min.
Add 100 g egg white to this mixture.
Stage 4 - ⌛ 3 min.
Mix thoroughly.
Stage 5 - ⌛ 2 min.
Pour in the melted butter...
Stage 6 - ⌛ 2 min.
...and mix again.
Stage 7 - ⌛ 3 min.
Pour small dollops of batter about 6 cm (2 inches) in diameter on a baking sheet covered with a non-stick sheet or cooking parchment. You will need to work in batches.
Stage 8 - ⌛ 15 min.
Bake for about 15 minutes. When the biscuits are brown around the edge and still pale in the centre, they are cooked.
If they cook unevenly (this depends on your oven, and is the case with mine), turn the baking sheet round as they finish cooking.
If they cook unevenly (this depends on your oven, and is the case with mine), turn the baking sheet round as they finish cooking.
Stage 9 - ⌛ 10 min.
Now comes the tricky bit: rolling. Open the oven door, leaving it running, and lay a sheet of cooking parchment on the door.
Lift a biscuit off the baking sheet with a palette-knife and turn it upside-down onto the paper. Roll it up immediately around the pencil you prepared earlier.
Lift a biscuit off the baking sheet with a palette-knife and turn it upside-down onto the paper. Roll it up immediately around the pencil you prepared earlier.
Stage 10
You can see how to roll the biscuits in this video.
Stage 11 - ⌛ 5 min.
Place the finished biscuits as you make them on a wire rack.
Your Cigarettes Russes are ready once they have cooled.
Your Cigarettes Russes are ready once they have cooled.
Remarks
You can flavour your biscuits by adding ground almonds, citrus zest, or a little orange or lemon juice to the mixture.
For thinner biscuits, use a little less mixture and spread it out into a circle with the back of a tablespoon or palette knife. This will make a thinner biscuit, but it will be a bit more difficult to roll up.
For thinner biscuits, use a little less mixture and spread it out into a circle with the back of a tablespoon or palette knife. This will make a thinner biscuit, but it will be a bit more difficult to roll up.
Keeping: A few days in an airtight tin.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=6 % | 220 RDI=20 % | 90 RDI=10 % | 1,720 RDI=90 % | 7,200 RDI: 90 % |
| Per 100 g | 3 RDI=1 % | 50 RDI=5 % | 20 RDI=3 % | 380 RDI=20 % | 1,600 RDI: 20 % |
| Per piece | 0 | 9 RDI=1 % | 3 RDI=1 % | 70 RDI=4 % | 300 RDI: 4 % |
How much will it cost?
- For 24 pieces : 1.60 €
- Per piece : 0.10 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Icing sugar
Like these other recipes: Financier batter, Little Christmas biscuits, Coconut "croute à thé", Nanou's chocolate cake, Chocolate sweetcrust pastry, ... See them all 62
Egg white
Like these other recipes: Amiens macaroons, Armagnac marzipan, Oat financiers for Louise, Financier batter, Coconut paste, ... See them all 52
Butter
Like these other recipes: Smart plum tart, Broccoli salad with chervil-lemon mayonnaise, Parcels of fish fillet in spinach, Leek and egg frichti, Flamiche, ... See them all 480
Flour
Like these other recipes: Hamburgers, Chestnut and hazelnut biscuits, Peanut rolls, Wiener Schnitzel, Cheese tart, ... See them all 206
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025485 K 25 20 min.
Leek and potato soup
A classic of French family cooking. October 3rd 2010499 K5 45 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011545 K 44.3 25 min.
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste. February 21th 2011283 K4.3 1 hour 25 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016472 K4.4 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-02)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 5 comments already posted on this recipe