Chocolate Orange Strips under Arched Tuiles

Preparation

1. Place the candied peels on a rack and let them air dry for 1 hour if they are sticky. Do not use fresh peel instead of candied peel.
2. Melt two-thirds of the chocolate up to 45-50°C in a bain-marie. Add the chopped rest out of heat and stir until 27-28 °C, then rise to 31-32 °C.
3. Grab each lanyard by one end and soak the rest in chocolate. Let the excess run for a few seconds.
4. Place separately on baking paper and let crystallize for at least 1 hour in a cool room.
5. Remove once the chocolate is dry, then store without tamping.
6. Mix the white, sugar, flour and then the warm melted butter, without stirring the white. Refrigerate for 20 minutes. Heat the oven to 170 °C.
7. Spread about 80 g of the mixture into ten discs, 7 cm across and 1 to 2 mm thick, baking in batches of two or three tuiles. Cook 7 to 9 minutes until golden edges; cook the surplus separately in small flat tiles.
8. As soon as you leave the oven, place each hot disc on a roll about 5 cm in diameter and let it curl. Wait for it to harden and then remove it: the vault must stand on its two edges, without non-food support.
9. Divide the orangettes into ten small low bundles, up to 5 cm long; cut the longer ones. Place an arch tile on each bundle at the last moment. Lift a tile to reveal the orangettes.