on December 2, 2013
in problems and questions
Any problems, concerns, tips, good ideas and questions that need to be considered and shared this week? Here’s the place to do it.
This post was written by MARY who has written 112 posts on French Fridays with Dorie.
I just finished making the Almond Orange Tuiles. They are delicious, but a little tricky. Definitely use a metal spatula. I moved them to the rolling pin as soon as they stopped bubbling. If they won’t unstick from the cookie sheet it does work to put them back into the oven for 1 minute.
As always I raised the heat of 25 degrees. I cooked them at 350 for 10 minute, and I used leftover almond flour instead of crushed almonds.
Good luck, they really are tasty and very cool looking.
1. read the recipe.
2. follow the recipe.
3. don’t imagine that you should use silpat when the recipe says not to.
4. really, follow the recipe and make the balls of dough TINY. Otherwise you might have a tray of mixture all joined together that doesn’t set. Not that I did or anything. Ok I did.
5. use a sharp paring knife to remove the tuiles from the hot tray and drape them over the rolling pin.
6. let them sit for longer than the minute the recipe calls for.
7. they break when you drop them. so be careful when you are carrying them around to their photo shoot location.
8. I didn’t chop my almonds fine enough (my fault entirely, was lazy) – and am wondering whether she means almond meal instead?
That is all. Hopefully it helps someone else.
I’d love to have P&Q posted before the weekend since that’s when most of us make the recipe. Happy to be the guinea pig but would have loved some help with this one!
Mary and I can work on getting the P&Q up on Saturday instead of Monday. Thanks for the feedback, Mardi.
That would be great Betsy :) I am not sure it will help with people (ahem!) not reading the recipes (and then not following them) but earlier is great :)
Whoops, didn’t know Betsy and I had already answered that question. I say Friday, she says Saturday. I win!
Yes you win!
Mardi, I will be happy to put the P&Q up on Friday. I guess I thot it would interfere with our FFWD Posting. (no accounting for my reasoning ability). I am baking mine tomorrow morning. Have already made the dough. Used almond meal. Thanks to everyone for the help.
I used almond meal for batch one and they didn’t spread. Batch two – I used chopped almonds and they did spread, but they still did not like me much.
This gets more scary the more comments I read.
I did refrigate the dough over night and put it back in the fridge between batches. I think using almond flour might have been good because it makes the dough firmer less spread. Mine spread but no more than any other cookie.
The dough is in the fridge.. is it supposed to be like fluid paste? And I made olive oil ice cream too.
I’m just going to say that this one is probably not one to “go rogue” on, Cher!
So, if Cher is scared, what am I? More scared.
3.5 ounces of almonds made just under 2/3 a cup for me. Did anyone else have this issue?
I read that as just under a cup BEFORE they were chopped (I weighed too).
Thanks Mardi! So you went with 3.5 ounces?
I did. Weighed 3.5 oz and that was just under a cup (I guess it depends on the size of your almonds too). To me it seemed like a lot but since I clearly had no idea what I was doing, perhaps not!. DO make an effort to cut them finely!
I just found this by Dorie! Its nice to have a picture!
Well, we were considering making these tomorrow since the last time we did FFwD was…can’t even remember!!! Life has been crazy! But we, too, are scared now. Our baking skills leave much to be desired. And next week’s is a definite “Heck, no.” Perhaps we will see you on the 20th for the “carbonara.” Until then, happy cookies, fellow Doristas!
These sound finicky enough that I’m guessing the answer to my question is “yes,” but do these really need a full overnight in the fridge. I popped them in the fridge at noon, and was hoping they’d be ready for dessert tonight.
I actually didn’t find them finicky once I had read the instructions and – ahem – followed them! It’s an easy dough to bring together and mine did not have overnight in the fridge – maybe a couple of hours. The ones that worked (NOT ON silpat or parchment) were beautiful.
Oh good! Thanks, Mardi. It’s hard to resist the call of the silpat!
Mine are in the oven now. Fingers crossed!
I pretty much followed the recipe (yes, I just said that) – although, I didn’t use blanched almonds and I ground them in my spice grinder.
My first pan came out all wrinkly. I tried parchment with my second and it was a success. It does help to wait a minute or two before attempting to remove them from the pan, though, but I think next time I won’t bother and just leave them. They are just as pretty flat and my rolling pin is not long enough to fit 12 cookies.
That’s good to know. Next time, I am going to try parchment and see if that helps with the peeling off the tray issue…
Maybe, I really just need a Baking 101 lesson :-)
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