The beauty of this cookie-brittle hybrid is that you can make it with any croissant—homemade or store-bought. To get thin, even slices, freeze the croissants for about 15 minutes before slicing. To ensure a crispy tuile, let the croissant slices bake until they are a deep, golden brown to give the sugar in the syrup time to caramelize and harden to the perfect texture.

Paige Grandjean
September 2020

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Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

Recipe Summary

active:
20 mins
total:
1 hr 25 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Using a serrated knife and cutting in same direction as you would to make a sandwich from a croissant, cut each croissant into about 5 (1/4-inch-thick) slices. Place slices in a single layer on a parchment paper–lined baking sheet.

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  • Stir together honey, sugar, 1 tablespoon water, and salt in a small saucepan. Cook over medium, swirling pan occasionally, until mixture is dark amber, smells toasty, and a candy thermometer inserted in mixture registers 320°F, 6 to 8 minutes. Remove from heat, and stir in orange zest.

  • Brush tops of croissant slices lightly with syrup. Reserve remaining syrup for another use (see Note). Top croissant slices with a piece of parchment paper and a second baking sheet; weight with a large cast-iron skillet. Place baking sheets with skillet on top in preheated oven, and bake until croissant slices are deep golden brown and have a strong caramel aroma, 18 to 22 minutes.

  • Uncover croissant slices, and, if desired, sprinkle with sesame seeds. Return croissant slices, uncovered, to oven. Turn off oven, and open door about 2 inches. Let tuiles cool in oven 15 minutes. Remove from oven, and let cool completely on baking sheet, about 30 minutes.

Make Ahead

Tuiles can be stored in an airtight container up to 3 days. To re-crisp, place tuiles in a single layer on a parchment paper–lined baking sheet; bake in a 200°F oven until dry to the touch, 10 to 15 minutes.

Notes

Reheat leftover syrup in a small pan over low until melted; use immediately.