Recipes Desserts Burnt Honey-Orange Tuiles Be the first to rate & review! 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. By Paige Grandjean Paige Grandjean Instagram Website Title: Associate Food Editor, Food & WineLocation: Birmingham, AlabamaEducation: Wine & Spirit Education Trust (WSET) Level 2 Award in Spirits, International Association of Culinary Professionals Cookbook Judge: Baking Category 2021Expertise: recipe development, food styling.Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award-winning cookbooks, and digital platforms.Experience: Paige Grandjean has spent her entire career in food media. As a former recipe tester and developer in the Meredith Food Studios, she worked on recipes for numerous print and digital brands. Her extensive test kitchen experience landed her a spot as a panel speaker at the International Association of Culinary Professionals (IACP) annual conference in 2020. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine lamination cover story earning a spot as a Folio: Eddie and Ozzie Award finalist. As the current associate food editor for Food & Wine, Paige assists in overseeing all food content for the internationally acclaimed brand. Food & Wine's Editorial Guidelines Updated on September 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Active Time: 20 mins Total Time: 1 hrs 25 mins Yield: 10 Ingredients 2 day-old Classic Croissants or store-bought croissants 1/4 cup clover honey 1/4 cup granulated sugar 1 tablespoon water 1/4 teaspoon fine sea salt 1 teaspoon grated orange zest Black sesame seeds and white sesame seeds (optional) Directions 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. 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. Rate it Print