Orange Tuiles: the pastry-shop biscuit that bakes in 10 minutes
Thinly spread, caramelised at the edges
Tuiles, French for roof tiles, belong in every patisserie: the liquid batter is spread paper-thin, caramelises at the edges in the oven and breaks with a delicate crack once cooled.
Our orange tuiles rely on fresh orange zest and juice, while ground almonds provide structure. The batter is egg-free and is simply stirred with a whisk.
Two things matter most: the batter must be well chilled, and you spread it as thinly as possible. That way, the tuiles succeed even the first time.
Ingredients
Decoration
Step by step
The batter
Mise en place
Weigh out all the ingredients: 25 g White flour, 75 g granulated sugar, 30 g ground almonds and a pinch of salt into a Bowl. Melt 25 g butter and let it cool to body temperature. Butter that is too hot makes the batter oily.
Almond flour, 400g
Grate the orange and stir in the butter
Finely grate the zest of the untreated orange directly over the Bowl. Use only the orange outer layer; the white mesocarp underneath is bitter. Then squeeze the orange and weigh out 50 g of juice.
Pour the lukewarm butter over the dry ingredients.
Narrow grater
Add the orange juice and stir until smooth
Add the 50 g of orange juice. The juice binds the sugar and flour and later provides the fine, glassy structure.
Stir everything with the Whisk until you have a smooth batter without lumps. Stir only as long as necessary: no air should get in, otherwise the tuiles will be bubbly.
Chill
Cover the Bowl with cling film and chill the batter for about 45 minutes. The butter firms up, the batter thickens and can be piped cleanly. Towards the end of this time, preheat the oven to 190 °C top and bottom heat.
Piping and baking
Filling and piping dollops
Fill the chilled mixture into a disposable piping bag using a dough scraper and snip off an opening of about 5 mm.
Pipe dollops onto a baking sheet lined with baking paper, about the size of a five-franc coin, spaced about 8 cm apart. The mixture spreads considerably in the oven. One baking sheet holds about 20 dollops.
Small flexible dough scraper
Disposable piping bags, transparent, 20 pieces
Spreading thinly
Spread each dollop with the back of a small spoon using circular motions, until it is round and evenly thin. Even thickness matters more than a perfect round shape: thick spots stay soft in the oven.
Decorating
Sprinkle some of the tuiles with flaked almonds, and place a whole almond in the centre of the others. Don't press it down, it will sink in slightly on its own while baking.
Baking
Bake the tuiles in the centre of the oven at 190 °C, top and bottom heat, for 9 to 10 minutes, and turn the baking sheet halfway through. They are done when the centre is light and still soft and only the edges have turned slightly brown.
Cooling
Let the tuiles cool on the baking sheet. Only then do they become crisp. Afterwards, carefully lift them off the paper with a spreading palette.
Cookie tin with swing top, black, Ø 102 x 90 mm
Orange tuiles
Ingredients
Tuile dough
Decoration
Method
- Dough: Mix the flour, sugar, almonds, salt and orange zest, then stir in the lukewarm butter and 50 g orange juice.
- Chill: Cover and refrigerate for approx. 45 min.
- Pipe: Pipe dollops the size of a five-franc coin with 8 cm spacing, spread thinly, and decorate with almonds.
- Bake: 9 to 10 min. at 190 °C top and bottom heat, turn the tray halfway through, and let cool on the tray.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery, in exactly the sizes this recipe was tested with.
Ingredients
White flour, 1 kg
Almond flour, 400g
Organic orange zest, 5 g
Accessories
Narrow grater
Whisk 25 cm
Small flexible dough scraper
Disposable piping bags, transparent, 20 pieces
Baking paper 42 x 33 cm, 25 sheets
Aluminium baking tray 44 x 35 cm
Cookie tin with swing top, black, Ø 102 x 90 mm
Delivery within 1 to 2 working days · Free shipping from CHF 100*
To make sure they turn out perfectly
For the classic roof tile shape, drape the tuiles over a rolling pin right after baking. After one minute they will have set. Work quickly, as they break once cooled.
Lemon or lime work just as well instead of orange: use the zest and 50 g of juice, and keep everything else the same.
Place the piping bag briefly in the fridge between two baking sheets. Warm batter spreads too wide and the tuiles turn out unevenly.
Frequently asked questions
Usually they are spread too thickly or baked for too short a time. If they have gone soft, crisp them up again at 160 °C for 2 to 3 minutes.
Yes, covered, it keeps for 2 days in the fridge. Stir it smooth briefly before piping.
They are a classic accompaniment to ice cream, mousse and crème brûlée, or simply served with an espresso.
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Related products
Almond flour, 400g
White flour, 1 kg
Dough scraper small, flexible
Whisk 25 cm
Baking tray aluminium 44 x 35 cm
Baking paper 42 x 33 cm, 25 pieces
Disposable piping bag transparent 20 pieces
Grater narrow
Cookie jar with swing stopper black, Ø 102 x 90 mm
Orange zest organic, 5 g
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