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
French Fridays with Dorie participants do not publish the recipes on our blogs (though this week, you can find the recipe online here), we prefer if you purchase Around My French Table for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!