Orange tuiles: wafer-thin, crisp and full of sunshine

Melt 25 g butter and let it cool slightly, it should only be lukewarm. Finely grate the zest of the orange, only the orange part, as the white pith underneath is bitter. Then squeeze out the juice and weigh 50 g. Put White flour, caster sugar, ground almonds, salt and the orange zest into a Bowl.

Pour the lukewarm butter over the dry ingredients. Then add the 50 g of orange juice.

Stir everything with the Whisk until you have a smooth mixture. Don't worry, it's quite runny at first! Cover the Bowl and place it in the fridge for about 45 minutes. During this time the mixture firms up and becomes much easier to pipe. Towards the end of the resting time, preheat the oven to 190 °C top and bottom heat.

Fill the batter into a piping bag and cut a small tip off. Pipe small dots about the size of a five-franc coin onto the baking tray lined with baking paper. Leave about 8 cm of space between the dots, as the orange tuiles will still spread out in the oven.

Spread each dot into a round, thin shape using the back of a small spoon. The thinner they are, the crispier your orange tuiles will be!

Now for the decoration: sprinkle flaked almonds onto some of the tuiles and place a whole almond in the centre of the others.

Bake the tuiles at 190 °C top and bottom heat for 9 to 10 minutes. Turn the tray once halfway through the baking time so they brown evenly. They are ready when they are still soft and only lightly browned at the edges. Always bake only one tray at a time.

Let the tuiles cool briefly on the tray. As they cool, they become wonderfully crisp. Then it's time to put the coffee on and enjoy!