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1
Using an electric mixer fitted with the whisk attachment, mix together the sugar and flour until well combined.
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2
With the mixer on low speed, drizzle in the orange juice and the lemon juice and mix until smooth.
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3
Drizzle in the cooled melted butter slowly and add the zests.
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4
Increase the speed to medium and mix until the batter is completely smooth.
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5
Refrigerate at least 4 hours (overnight is best).
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6
Preheat the oven to 350 degrees F. For each tuile, drop a heaping teaspoon of batter onto a non-stick baking sheet with a non-stick liner, leaving three inches in between.
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7
Using a small, offset spatula or the back of a spoon dipped in cold milk to prevent sticking, gently pat each mound of batter into a very thin, even 4-inch round.
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8
Bake tuiles until they are golden brown all over, 9 to 11 minutes.
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9
Using a cannoli mold and working very quickly, roll each tuile around the mold.
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10
When the tuiles have cooled, carefully slide off the mold.
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11
Tuiles may be made smaller to form around mini tuile molds.
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12
Buttercream: Place egg whites and sugar in a stainless steel mixing bowl.
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13
Set bowl in a pot of simmering water, whisking constantly, until hot to the touch.
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14
Place whites in the bowl of an electric mixer fitted with the whisk attachment.
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15
Whip on highest setting until whites are cool and stiff.
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16
Add softened butter bit by bit until all the butter has been added.
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17
Add the vanilla and the softened goat cheese bit by bit until all has been added and the buttercream is stiff.
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18
Using a piping bag fitted with a star tip, fill each tuile shell with buttercream.
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19
Garnish with fresh seasonal fruit.
