Orange Tuiles

Orange tuiles are a fantastic way to dress up any dessert. They are buttery, crunchy and elegant. My friend and mentor Morgan Larsson shared this recipe with me many years ago. He is an incredible pastry chef and a fantastic person. Thank you Morgan!

The Recipe

by volume                                                           by weight

3½ tablespoons melted butter              50 g melted butter

3 tablespoons orange juice                      50 g orange juice

1/4 cup sugar                                                   50 g sugar

1/4 cup brown sugar                                    50 g light brown sugar

7 tablespoons all purpose flour              50 g all purpose flour



Melt the butter over low heat just until completely liquid and remove from the heat. Stir in sugar and brown sugar.

Add the orange juice and mix to combine.

Finally, add the flour and mix until the batter is smooth. (I use a whisk to make sure there are no lumps.)

At this point the mixture is thick but still flows in the pan. Let it cool completely until it holds its shape.

A template is the best way to make orange tuiles in the shape you desire. Here is a template made by tracing a circle in the desired size on the lid of a plastic container and cutting it out. ( Many lids get used in professional kitchens for just this purpose!) You could also make triangles and rectangles depending on your purpose.

Preheat the oven to 350F. When the batter is firm use a small offset spatula (one of the 10 tools I can’t live without!) to spread the batter evenly over the template on a piece of parchment or a silicone baking mat and then remove.

This will make a very thin layer of batter. Repeat. You can only shape so many of these at a time when they come out of the oven so plan accordingly. Bake for approximately 7 minutes until the surface is bubbly and golden.

You will need to let the orange tuiles set for a moment or two before you are able to move them. Don’t panic and try to move them too soon. You will be able to pick them up with the offset spatula when they are ready.

To make a traditional tile shape, drape the cookie over a narrow rolling pin or a dowel and let cool.

The tiles are crisp when they are cool and will hold any shape you give them. If the tuiles crisp up too quickly and you aren’t able to shape them all, simply put them back in the oven for 30 seconds or so and they will regain their flexibility. It is better, however, to learn how many you can shape at a time — 6 is about my limit!

You can simply leave them flat, shape them traditionally, make baskets by shaping over the back side of a bowl or muffin tin, or roll them into cigarettes.

,You can make spirals by baking a rectangle of tuile batter and then cutting it into strips (with a well oiled knife and some patience!) Wrap the warm strips around a chopstick or a wooden spoon handle and let cool. Also, you can cut wider strips and wrap around a small jar or cookie cutter to make cylinders. The possibilities are endless. Finally, any that break? Crunch them up and sprinkle on ice cream!


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