Tuiles au Caramel
From the kitchen of Irene Schwartz, inspired by Patrick Barbe Loustallot (L’Artisan Flavors) Total 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 Ingredients: 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.
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