How to Master Vanilla Smoke Wafer Technique

Cold-Smoking Technique

Gentle smoke infusion method preserving vanilla's delicate flavor compounds. This approach adds complexity without heat damage to sensitive aromatics.

Precise Rolling Method

Double parchment technique with specific thickness measurements. This method ensures consistent wafer dimensions for uniform baking and presentation.

Temperature Control Strategy

Moderate oven temperature with precise timing preventing caramelization. This technique maintains the wafer's pale appearance while achieving proper structure.

Translucent Glazing Approach

Thin-layer application technique creating visual depth and flavor enhancement. This method adds moisture resistance while preserving the wafer's crisp texture.

Baking Tips

For the ultimate vanilla flavor, use high-quality Madagascar or Tahitian vanilla beans

If you don't have a smoker, create a DIY version using aluminum foil, a small metal container, and wood chips

Chill the dough thoroughly before cutting for the cleanest edges

Roll the dough between parchment paper to achieve uniform thickness without adding extra flour

Watch the wafers carefully while baking - the difference between perfectly baked and over-baked is just a minute

For perfectly round wafers, freeze the cut dough circles for 5 minutes before baking

The glaze should be thin enough to be translucent but not so thin that it runs off completely

If the glaze becomes too thick as you work, thin with a few drops of warm milk

For a more pronounced smoke flavor, increase the smoking time of the vanilla beans

These wafers make excellent garnishes for desserts like panna cotta or crème brûlée

For a more complex flavor, substitute smoked maple syrup for the honey in the glaze

The technique of smoking vanilla beans can be applied to other dessert recipes

Vanilla Smoke Wafers

Name: Vanilla Smoke Wafers
Prep time: 40 min
Cook time: 25 min
Total time: PT3H (includes chilling and smoking time)
Yield: 24 wafers
Cuisine: Modern European
Ingredients: For the Cold-Smoked Vanilla:; 2 whole vanilla beans; 2 tablespoons applewood or cherrywood chips; 1 tablespoon loose black tea leaves; For the Wafer Base:; 1 cup (125g) all-purpose flour, sifted; 1/2 cup (100g) granulated sugar; 1/4 cup (50g) light brown sugar, packed; 1/2 teaspoon baking powder; 1/4 teaspoon fine sea salt; 1/2 cup (113g) unsalted butter, softened; 1 large egg, room temperature; 1 tablespoon vanilla extract; Seeds from cold-smoked vanilla beans; 1 teaspoon vanilla bean paste (optional, for enhanced flavor); For the Translucent Vanilla Smoke Glaze:; 1 cup (120g) confectioners' sugar, sifted; 2 tablespoons whole milk; 1 tablespoon heavy cream; 1 teaspoon smoked honey or regular honey; 1/4 teaspoon vanilla extract; 1/8 teaspoon liquid smoke (optional, for enhanced smoke flavor); Pinch of fine sea salt; For Garnish:; Vanilla bean specks (reserved from scraped beans); Flaked smoked sea salt (very fine sprinkle); Culinary dried lavender buds (optional); Edible silver dust (optional); For Equipment:; Small smoking box or improvised smoker

Vanilla Smoke Wafers feature a sophisticated baking technique where delicate, crisp cookies are infused with cold-smoked vanilla beans and finished with a translucent glaze, creating a striking balance between sweet and smoky flavors. This medium-difficulty creation elevates the humble cookie through a carefully crafted smoke-infusion process and precise temperature control for wafer-thin, perfectly textured results.

Prep Time

40 Minutes

Cook Time

25 Minutes

Total Time

3H (includes chilling and smoking time)

Chef

JUE

Ingredients

Custard Cream

For the Cold-Smoked Vanilla:

2 whole vanilla beans

2 tablespoons applewood or cherrywood chips

1 tablespoon loose black tea leaves

For the Wafer Base:

1 cup (125g) all-purpose flour, sifted

1/2 cup (100g) granulated sugar

1/4 cup (50g) light brown sugar, packed

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

1/2 cup (113g) unsalted butter, softened

1 large egg, room temperature

1 tablespoon vanilla extract

Seeds from cold-smoked vanilla beans

1 teaspoon vanilla bean paste (optional, for enhanced flavor)

For the Translucent Vanilla Smoke Glaze:

1 cup (120g) confectioners' sugar, sifted

2 tablespoons whole milk

1 tablespoon heavy cream

1 teaspoon smoked honey or regular honey

1/4 teaspoon vanilla extract

1/8 teaspoon liquid smoke (optional, for enhanced smoke flavor)

Pinch of fine sea salt

For Garnish:

Vanilla bean specks (reserved from scraped beans)

Flaked smoked sea salt (very fine sprinkle)

Culinary dried lavender buds (optional)

Edible silver dust (optional)

For Equipment:

Small smoking box or improvised smoker

Stand mixer with paddle attachment

Silicone baking mats or parchment paper

Half sheet baking pans

Offset spatula

Wire cooling racks

Rolling pin

Cookie cutters (round or fluted edge)

Digital kitchen thermometer

Fine mesh strainer

Pastry brush

Instructions

Begin by cold-smoking the vanilla beans. Create a small smoking chamber using a box with lid, smoking gun, or improvised setup. Place wood chips and tea leaves in the burn chamber.

Split vanilla beans lengthwise but leave connected at one end. Open them slightly to expose the inner seeds. Place in the smoking chamber away from direct heat.

Generate smoke according to your smoking device's instructions. For improvised setups, light wood chips in a small metal container, allow to develop smoke, then extinguish flame so they continue to smoke without burning.

Close the smoking chamber and allow vanilla beans to absorb smoke for 20-30 minutes. The beans should take on a subtle smoky aroma without becoming bitter.

Remove beans from smoke and let rest for 10 minutes. Then carefully scrape seeds from the beans using the back of a knife. Reserve the empty pods for another use.

In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.

Add the egg and beat until well incorporated, scraping down the sides of the bowl as needed.

Add the vanilla extract, smoked vanilla bean seeds, and vanilla bean paste (if using). Mix until evenly distributed throughout the batter.

With the mixer on low speed, gradually add the flour mixture and mix just until combined. Do not overmix as this will develop gluten and make the wafers tough.

Divide the dough into two equal portions. Place each portion between two sheets of parchment paper and roll to a thickness of approximately 1/8 inch (3mm). This thinness is crucial for proper wafers.

Transfer the rolled dough, still between parchment sheets, to a baking sheet and refrigerate until firm, at least 1 hour or up to overnight.

Preheat oven to 325°F (165°C). Line baking sheets with silicone mats or parchment paper.

Remove one portion of dough from refrigerator. Peel off the top parchment sheet and cut dough using a 2-inch (5cm) round or fluted cookie cutter.

Carefully transfer cut wafers to prepared baking sheets, spacing them 1 inch apart. They will spread slightly during baking.

Return any scraps to the refrigerator to firm up before re-rolling. Repeat with second portion of dough.

Bake wafers for 10-12 minutes, rotating pans halfway through, until edges are just beginning to turn golden. The centers should remain pale.

Allow wafers to cool on the baking sheet for 2 minutes, then carefully transfer to wire racks to cool completely. They will crisp as they cool.

For the translucent glaze, whisk together confectioners' sugar, milk, cream, honey, vanilla extract, liquid smoke (if using), and salt until completely smooth. The consistency should be that of thin honey - it will spread to a translucent layer.

Place cooled wafers on a wire rack positioned over a baking sheet to catch drips. Using a pastry brush, apply a thin, even coat of glaze to each wafer. The glaze should be thin enough to see the wafer through it.

While the glaze is still wet, sprinkle very lightly with reserved vanilla bean specks and a tiny pinch of flaked smoked sea salt. If using, add a few lavender buds or a light dusting of edible silver.

Allow the glaze to set completely, about 1 hour at room temperature, before serving or storing.

Store wafers in a single layer in an airtight container, separated by parchment paper, for up to 5 days. For best texture, consume within 3 days.

Vanilla Smoke Wafers

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Vanilla Smoke Wafer Technique

Vanilla Smoke Wafers

Ingredients

Instructions