CookEat Recipe
Crisp Rolled Cialdoni
Thin plain wafers made with flour, light brown sugar and rendered lard, rolled into hollow tubes while warm.
Method
Steps
Step 1
Gather the ingredients: 80 g plain flour, with a little extra only if needed to make the wafers hold together; 30 g light brown sugar; 25 g fresh rendered lard: 20 g for batter and up to 5 g for the iron; 105 ml cold water, about 7 tablespoons.
Step 2
Whisk the flour and sugar with the cold water until smooth. Melt the 20 g batter lard gently and let it become just lukewarm, then whisk it into the batter. Keep the remaining lard separate for the iron. The batter should pour in a thin coating; if a trial wafer will not hold together, whisk in a little extra flour, a teaspoon at a time.
Step 3
Heat a flat wafer iron according to its instructions; use a thin-wafer iron rather than a deep-pocket waffle maker. Lightly grease only if needed with a little of the reserved lard. Pour about half a tablespoon of batter onto the hot plate and close the iron firmly. For a stovetop iron, heat both sides in turn. Cook until the wafer is evenly hazelnut-golden, generally about 1–2 minutes depending on the iron.
Step 4
Trim any thin overflow carefully with a suitable utensil and open the iron. Lift one edge with a thin heatproof spatula. Transfer immediately to a clean folded cloth and roll around a food-safe wooden dowel to make a hollow tube. Use the cloth and heatproof utensils to protect your fingers. Work promptly: a cooled wafer becomes brittle and cannot be rolled.
Step 5
Hold the shape briefly, slide off the dowel and let cool on a rack. Repeat with the remaining batter, greasing the iron sparingly only if the wafers stick. The small measured doses make approximately 24 wafers, with yield depending on the iron. Serve plain and crisp, or alongside separately prepared whipped cream or a cold cooked custard. Do not fill the main plain wafers. Store fully cooled wafers in a dry airtight container.
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