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Tuiles au Caramel

From the kitchen of Irene Schwartz, inspired by Patrick Barbe Loustallot (L’Artisan Flavors)
TuilesTotal time: about 1 hour 30, preparation, resting, and cooking
Preheat oven to 195° C  (approximately, 375-380° F)
Bake for 5-6 minutes on a Teflon coated baking sheet 
62 g sugar
16 g flour
25 g or less freshly squeezed orange juice (approximately ½ orange)
30 g butter
30 g slivered almonds
1 pinch salt
Directions :
•Melt butter slowly, do not let it become too hot.
• In a bowl, whisk together the sugar, flour and salt; when combined, mix in the melted butter and orange juice.
• Using a plastic spatula fold in almonds, being careful not to break them.
Leave in bowl and let cool over a second bowl of ice for 10 minutes.
• Let stand for 1 hour in the refrigerator until the mixture begins to thicken.
• Using a spoon, form five or six small mounds of batter on the baking sheet, spacing them evenly, as they will spread. Flatten each mound with the back of a wet spoon.
• Place the tuiles in the preheated oven and watch them while they cook, making sure they do not burn, 5-6 minutes.
• Remove baking sheet from oven and let cool for 1 or 2 minutes (important).
• Carefully peel off the tuiles and cool them for a few minutes on paper towels or shape them on a narrow glass or rolling pin until hardened.

Serve immediately or store in a tin to keep them crisp and fresh.Tuiles resting

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