This week’s French Fridays with Dorie recipe is a lesson in why it always pays to read the recipe all the way through before you go to start it. I’m definitely getting better about this but sometimes if I am on a roll (i.e. I have successfully made 5 different dishes, both sweet and savoury, like I did on the day I made these), I get a little
complacent cocky and feel I can do anything don’t need to follow the recipe as it’s written. Except you know, when I do. Like when I am making Almond-Orange Tuiles, (p 404).
My first error was not reading that the batter needed to rest overnight in the fridge. Since I was making this on a Sunday (afternoon, no less, not even morning!) I didn’t have time to rest this in the fridge then make it on the Monday. Well, I did but since it’s so dark so early these days, there was no way I would get a decent photo (it’s dark by the time I get home from work and I can only shoot my pictures in natural light) so I decided 2-3 hours in the fridge would be ok. Actually I think this was not really the problem but I should definitely have read ahead to make the batter the day before…
After that I decided to
pay close attention to the recipe ignore more important tips from the recipe when I felt that even though Dorie says you don’t need parchment or Silpat on the baking tray, I used Silpat anyway. Well then… The look on Neil’s face said it all when he peeked in the oven:
(also, yes, I have large chunks of almond in here. Not sure why I felt I needed to chop the almonds by hand – it was a pain – but for whatever reason, I didn’t use the food processor which I should have done. Next time).
I told him that it was going to be fine, thinking this would bake and harden enough to break it up like a brittle. Err… not so much. Also, yes I clearly put too many on the tray at once (9 if you’re curious). Since this used up just over 1/2 of the dough, I thought I might as well try again. Removed Silpat and put way less on the tray… And wouldn’t you know? It worked! Just like Dorie said!
I used a tiny offset spatula and a paring knife to slide the tuiles off the tray and let them sit on the rolling pin for a while (they were definitely still too soft to move after 1 minute like it says in the recipe – perhaps because I didn’t rest the batter).
PS: It’s been a long time since the Problems/ Questions post on French Fridays with Dorie had this many questions. #justsayin
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