Orange
Glass Tuiles
These
are paper thin cookies that are best baked on a silicone sheet:
they spread and are thin and very fragile. Use only fresh, salted
butter (not margarine) for these.
The
Orange Glass Cookies are paper thin tuile-like cookies that
can be made in circles on a silicone mat or simply into large
rectangle shapes and broken up as needed when cooled. If wanting
to shape them (small round tuiles shaped with a gentle arc or
large shapes with a crumbled look suitable for a backdrop for
sabayon and berries), allow to cool slightly then shape. Fresh
from the oven, they are too fragile and will not hold their
shape. If they become too hard while shaping, place back in
the oven for several seconds to again make pliable. These are
perfect when wanting to create layered desserts: simply bake
into equal sized rounds and let cool flat. Remove from sheet
and layer with whipped cream, curds, mousses, or other fillings
and serve immediately with desired sauce.
3
1/2 oz. powdered sugar |
3/4
oz. cake flour |
1
1/4 oz. orange juice, fresh squeezed preferably |
1
1/4 oz. melted salted butter, no substitutions |
Preheat
oven to 350°F. Place a silicone baking sheet on a cookie sheet
or a sheet pan.
Measure
and sift together the powdered sugar and cake flour. Add in the
orange juice, then the melted butter. Stir to smooth. Place 1/2
tsp. mounds onto silicone baking sheet and spread out with the
back of a teaspoon. Bake in oven for about 6 to 8 minutes, depending
on the size of the cookie and the spread diameter. Bake until
evenly browned. Let rest on sheet pan for a minute or two until
it sets up enough to shape. If very large cookies, crumble slightly
and use as a base for sabayon or zabaglione desserts and fresh
berries or lightly sweetened whipped cream and fruits. If small
place in a tuile former, over the rim of a wide-rimmed bowl, or
in the bottom of mini muffin cups to shape. These are also lovely
kept flat and used as a garnish as is or broken into little pieces.
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