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1
Put the cream and butter in a small saucepan and heat over medium heat until the butter melts.
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2
Remove from heat and stir in the vanilla.
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3
Put the almonds, sugar, flour and zest in a medium bowl and stir to mix thouroughly with a rubber spatula.
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4
add warm cream mixture and stir with spatula until batter is smooth.
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5
Cover the batter with plastic wrap and refrigerate until THOROUGHLY chilled and thickened- preferably overnight.
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6
The batter can be made ahead and refrigerated, wrapped airtight, for 4 days.
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7
Baking the Tuiles: Preheat the over to 325 degrees and place your oven rack in the middle or lower third of the oven.
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8
You will need a rolling pin, wine bottle or some other cylindrical object to form the tuiles.
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9
They can also be formed over the bottom of a cup to make a container for mousse or berries etc.
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10
Stir the chilled batter to remix.
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11
Drop batter onto a parchment or silpat lined sheetpan, allowing 1 teaspoon of batter for each tuile.
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12
Leave 2 inches between each one.
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13
There is no need to spread out the batter- it will spread itself.
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14
You can make these larger if you want, but will have to adjust baking times accordingly.
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15
Bake the tuiles for 5-8 minutes until they spread and turn honey brown.
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16
DO NOT LEAVE THE KITCHEN- the tuiles will go from almost done to overdone in a very short time.
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17
Remove sheetpan and allow to cool for about 30 seconds.
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18
Forming the Tuiles: slide the tuiles back and forth with your fingers or a spatula to release them.
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19
Pick them up one by one and lay on the rolling pin.
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20
Press lightly on the tuile with your hand to get a nice curved shape.
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21
The cookies will mold and cool in a few seconds, so you should remove the shaped cookies as soon as you need room on the rolling pin for more.
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22
If the tuiles become cool and hard to remove from the sheetpan, put them back in the oven for 1 minute and then continue.
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23
Repeat with the rest of the batter making sure that the sheetpans cool between batches.
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24
Decorating the tuiles: Scrape the melted chocolate into a parchment cone or plastic zip-lock bag.
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25
Snip the end making a tiny hole and pipe very thin lines across the tuiles.
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26
You can also use a fork dipped into the chocolate and then waved back and forth over the tuiles.
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27
Serve as soon as the chocolate sets.
