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Tuiles Ó l'orange Lenotre Baking Class

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Back at the Len˘tre pastry school in Paris to make tuiles Ó l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.

'Tea time pastries' was the name of the class I took at Len˘tre the other day. Very nice cookery lesson indeed. During 3 hours, we made 4 different pastries. The most delicate, yet quick to make, were undoubtedly the orange tiles.

Tuiles Ó l'orange
80 gr melted butter
100gr confectioners'sugar
20 gr flour
1 fresh orange
120 gr coarsely chopped almonds
5 sugar cubes

Melt the butter and let it cool.

Use the sugar cubes to scratch the orange and remove tiny pieces of rind. Squeeze the juice and mix 20 gr orange juice with the sugar cubes and rind.

Mix the confectioner sugar, flour and almonds in a bowl. Fold in the butter, then add the orange mixture and combine well.

Heat your oven to 180░C. On a baking sheet carefully lay spoonfuls of dough of equal weight with enough space between them. Do not worry about the shape as they will melt.

Bake for 6 to 9 minutes. The dough will melt and make very flat cookies. Len˘tre considers it good practice to turn the baking sheet halfway through baking so the oven's inevitably uneven heat is spread consistently. Just pull out the baking sheet, make a half turn, and put it back.

Now for the fun and difficult part. When they exit the oven, the tiles are still very hot and soft and you can't move then without tearing. But after about 60-80 seconds, they will crystallize and become brittle. It's quite tricky to wait just for the right moment. When the moment arrives, you have a 30 second window to take each tile with a metal spatula and lay it gently on something cylindrical. Professional chefs use the special tile form you see above. The tiles must be turned upside down so that the protruding chopped almonds will be on the convex side of the tile. If you use bottles laid flat instead, you won't have to turn the tiles at all.

Using a brioche or muffin form, you can make a beautiful little basket with a larger tile, left on the picture below. This can be used to serve ice cream for instance.

These orange tiles are a very elegant treat to serve with tea or coffee at the end of a meal. They cannot be baked in advance, but although a certain sleight of hand is needed, they are very quick to prepare.


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If you do this recipe at home please let me know how it worked for you by submitting a comment or send me a picture if you can. Thanks!


  • #1
  • Comment by erika
I absolutely love this recipe! Browsing through your site was so eye opening, especially about weight precision in cooking. I am seriously switching over to the metric side. Thank you so much for such an awesome blog!
  • #2
  • Answered by fx
Thank you Emi! You absolutely need to weight precisely your ingredient for serious baking. Most pastry chefs who do use metric measurements, but you could use ounces and pounds just as well. It is very hard to convert a recipe based on volume (American style) to one based on weight (European style)!
  • #3
  • Comment by Susan
I discovered or 'stumbled' upon your site today and have really enjoyed reading it!I have made tuiles and wrapped them around a broom handle. This makes a perfect little cylinder all ready for filling with a decadent cream!
  • #4
  • Comment by Deborah
Hello. I really enjoy your website. I have made the 300 minute egg several times, the Sicilian agra dulce....I am wondering if you are willing to share the two recipes for
Brioche and Kugelhopf? I participated a couple of months ago as a tester for different types of bread for Peter Reinhardt for his new book due in October. So, I have the "bug" to make yeast breads/deserts.

Thank you.
Deborah Racine :)

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