CakeChristmas
CakeChristmas
The fine almond caramel plates bend slightly during cooling to form tiles. Their lower edge is underlined with chocolate. The photo shows part of the portions.
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Illusion cakes / Cookies & cupcakes

Amber Florentine Tuiles

A recipe by CakeChristmas / Updated on 30 October 2026.

The fine almond caramel plates bend slightly during cooling to form tiles. Their lower edge is underlined with chocolate.

Twenty curved tiles of 5 x 6 cm, placed on their concave / creamy caramel face, cooking in imprints then chocolate

10Indicative portions
45 minPreparation
54 minBaking
1 hRest & Cooling
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The fine almond caramel plates bend slightly during cooling to form tiles. Their lower edge is underlined with chocolate. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 10 servings.

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Preparation

  1. Heat the oven to 170 °C. Put sugar, honey, cream and butter in a saucepan; bring to a small boil for 2 minutes while stirring.
  2. Off the heat, incorporate almonds and orange. Spread twenty portions in thin rectangles of 5 x 6 cm on four siliconized baking papers, in four batches of five to be able to bend the tiles hot, spacing them 3 cm.
  3. Cook each baking tray for 10 to 13 minutes at 170 °C until caramel. Wait 1 to 2 minutes to lift the soft plates with a spatula without touching the caramel. Place them on a jacketed roll to give a slight curvature; cool before removing.
  4. Melt the chocolate and finely coat the underside, then soak only a small edge of each tile. Let it take on the side or on paper so that the curvature does not crush.
  5. Present the tiles cooled flat, hollow down, without stacking them on the roof.

Preserve and Serve

7 days in an airtight box in a cool room.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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