Ingredients
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1/4 cup orange juice
- 4 1/2 tablespoon unsalted butter
- 1 tablespoon orange zest
- 1/4 teaspoon salt
Preparation
Baking Directions:
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.
Serving Directions:
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.
