Recipe: Orange Tuiles
- ½ cup sugar
- 1 cup all-purpose flour
- ¼ cup freshly squeezed orange juice
- 4 ½ tablespoon unsalted butter, at room temperature
- 1 tablespoon orange zest
- ¼ teaspoon salt
In a bowl, whisk together sugar, flour and orange juice. Stir in butter, zest and salt. Refrigerate batter for 1 hour. Preheat oven to 350° F. Line a flat baking sheet with a nonstick silicon baking mat or parchment paper. Using a small offset spatula or small spoon, take about one teaspoon and spread a thin rectangle onto the sheet. Spread up to six rectangles on the tray, leaving about 3 inches of space in between. Bake until golden brown, 8 to10 minutes. Cool to room temperature. Gently slide offset spatula under tuile to remove from tray. Tuiles can be made up to 2 days in advance and stored in an airtight container layered between wax paper.
Unmold each chocolate dome onto a dessert plate. Let stand at room temperature for 15-20 minutes. Spoon 3 to 4 glazed orange segments onto plate next to dome. Garnish with orange tuile and caramel sauce.