Pierre Herm's orange tuiles
Similar to brandy snaps, these beautiful tuiles are buttery and crisp and can be kept for a day or two in an airtight container. If you want them to be curved, place them over a rolling pin at exactly the moment they begin to cool and set. This recipe is adjusted from the book Desserts by Pierre Hermé by Dorie Greenspan.
- Put the zest (from 1 orange) and sugar in a bowl and rub them together between your fingers until the sugar is moist, grainy and aromatic. Add the flour, freshly squeezed orange juice and melted butter, mixing them in with a rubber spatula. Cover the bowl with plastic wrap pushed down onto the dough. Refrigerate overnight.
- To bake, set the oven to 150C. Take a sheet of baking paper and spread it out on a baking tray. Drop half teaspoonfuls of dough onto the baking paper, making about 9 dollops across the sheet, with about 12cm between each. Bake for about 14-16 minutes during which time the tuiles will spread and bubble to form a honeycomb pattern. They are cooked when golden brown, and should be removed from the baking sheet within a minute.
- Using a flat metal spatula, work the blade under each tuile and lift it onto another sheet of baking paper. They are very fragile. (Don’t put them onto a rack, or they will stick to it.) Repeat the process with a second baking tray. Makes about 18-20.