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Orange Tuiles, Sorbet, and “Salad”

Chef Laurent Gras Recipes

Orange Tuiles, Sorbet, and “Salad”

Alta Editions

Three simple components produce a complex combination of orange flavors, as well as provide different textures and temperatures. The buttery almond taste of the tuiles balances the acidity and sweetness of the sorbet and fresh orange segments.
— Laurent Gras

This Provence-inspired Orange Tuiles, Sorbet, and "Salad" recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 30 minutes   |   Cooking Time: 35 minutes



For the Tuiles

  • 1 or 2 large navel oranges
  • 11 tablespoons (155 g) unsalted butter
  • 3 ¾ cups (410 g) confectioner’s sugar
  • 1 cup (100 g) all-purpose flour
  • 1 ½ cups (135 g) blanched almonds, sliced
  • ⅓ cup (50 g) blanched almonds, coarsely chopped

For the Orange Salad

  • 6 large navel oranges

For the Orange Sorbet

  • 6 large navel, juice, or blood oranges, to obtain 1 cup (340 g) orange juice
  • ½ cup (100 ml) water
  • ½ cup (100 g) light brown sugar
  • 1 stalk lemongrass, chopped
  • ¼ cup (60 ml) Grand Marnier


For the Tuiles

  1. Note: The tuille batter needs to be refrigerated for at least two hours before baking, so plan accordingly.
  2. Preheat the oven to 350ºF (175°C).
  3. Using a vegetable peeler, remove the zest of an orange in strips until you have 1 ½ ounces (40 g). Place the zest in a small saucepan. Cover with cold water. Bring to a boil, drain, rinse under cold water, and pat dry. Cut the orange zest into fine julienne strips. In a small saucepan, melt the butter with the orange zest and set aside to cool.
  4. Juice the oranges and strain the juice through a fine mesh strainer until you have ⅔ cup (150 ml). In a mixing bowl, whisk together the confectioner’s sugar, flour, and orange juice. Incorporate the butter with the zest and the sliced and chopped almonds. Cover with plastic wrap and refrigerate for at least 2 hours before baking.
  5. Spoon a tablespoon or so of the batter onto the silicon mat-lined baking sheet and spread it lightly with the back of the spoon to make a round mound about 1 ½ inches (4 cm) or so in diameter. Leave plenty of room to allow the tuiles to spread as they bake. You shouldn’t put more than 3 tuiles on a standard size cookie sheet or half sheet pan, as shown. Bake for 8 to 12 minutes, until the cookies have flattened and browned. They should have a brown ring around the perimeter and be lightly browned in the center. Remove from the oven, but leave the tuiles to cool in the pan for 5 minutes. Using a thin, metal spatula, carefully remove the tuiles from the baking sheet and place them over a rolling pin to give them a nice curved shape when cool. Repeat until you have 8 to 12 cookies .

For the Orange Salad

  1. Cut four of the oranges into supremes. To do so, cut off both ends of the oranges. Using a paring knife, cleanly remove all the peel, pith, and outer membrane of the orange to reveal the flesh of the segments. Holding the orange over a small bowl to catch any juice, supreme the oranges, inserting the paring knife down one side of the interstitial membrane, and then down the other side. Let the segment fall into the bowl and repeat until all of the segments have been removed. Press the membranes in a strainer with your fingertips to extract any juice left behind into the bowl with the segments. Juice the remaining two oranges and strain the juice into the bowl, as well. Divide the segments and the juice among four small serving bowls. Keep refrigerated.

For the Orange Sorbet

  1. Ready an ice-cream machine according to the manufacturer’s directions. (If you don’t have an ice cream machine, you can still use this mixture to make granite, as described below.)
  2. Using a vegetable peeler, remove the zest of one of the oranges in strips. Place the zest in a small saucepan. Cover with cold water. Bring to a boil, drain, and rinse under cold water. Drain again. In the same saucepan, combine the water, brown sugar, lemongrass, and orange zest, and bring it to a boil. Reduce the heat to medium, and stir until the sugar is dissolved, 3 or 4 minutes. Cool down completely. This syrup can be prepared a day in advance and left to infuse until needed.
  3. Juice the remaining five oranges and strain through a fine mesh strainer until you have 1 ⅔ cup (340 ml) of juice. Place the orange juice in a medium mixing bowl. Strain all but ¼ cup (50 ml) of the syrup into the juice. Add the Grand Marnier. Taste and adjust the sweetness, adding more strained syrup if the oranges are tart. Transfer this mixture to the prepared ice-cream maker and churn according to the directions to produce a smooth sorbet. Freeze until needed.
  4. If you do not have an ice-cream machine, you can freeze this mixture in a deep, wide container and, once frozen, scrape the surface with a fork to produce a fine granité, or ice.

To Assemble the Dish

Place the tuiles on a serving plate. Spoon a scoop of sorbet on top of each bowl of orange segments and serve with the tuiles.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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